Photo: Ellen Silverman
Grilled Shrimp Salad with Black Beans, Corn, Plantains and Cilantro
Serves 6 to 8
Just one word for you: Yummmmmm! Shrimp is a very popular shellfish that is eaten throughout all the Caribbean islands; Jamaicans particularly love shrimp. We always had to find ways to incorporate shrimp into our buffet recipes. This shrimp marinade also makes incredibly tasty grilled shrimp on their own.
Juice of 1⁄2 orange
Juice of 1 lime
1 1⁄4 teaspoons ground cayenne
1 teaspoon chili powder
1 1⁄2 teaspoons ground cumin
2 cloves garlic, chopped
1 teaspoon peeled, grated fresh ginger
1 tablespoon honey
2 tablespoons olive oil
Sea salt and freshly ground black pepper
1 bunch fresh cilantro, chopped, plus 1/2 cup chopped
1 pound fresh or frozen thawed shrimp (21 to 25 count), peeled and deveined, tail left on
2 tablespoons vegetable oil, plus more as needed
1 small ripe plantain, cut into cubes (about 3⁄4 cup)
1⁄2 red onion, chopped (about 1⁄4 cup)
1 stalk scallion, thinly sliced
1⁄2 red pepper, chopped
1 (15-ounce) can black beans
1 cup canned corn
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cinnamon
2 tablespoons chopped fresh cilantro leaves
1 teaspoon minced garlic
Sea salt and freshly ground pepper
In a food processor or blender, combine the orange and lime juices, 1 teaspoon of the cayenne, the chili powder, 1 teaspoon of the cumin, the garlic, ginger, honey, olive oil, salt and pepper, and bunch of cilantro and blend. Transfer to a baking dish or resealable plastic bag, add the shrimp and marinate in the refrigerator for at least 1 hour.
To make the vinaigrette, in a small bowl, whisk together the lime juice, oil, cumin, cilantro and garlic; set aside.
In a large skillet, warm the vegetable oil over medium heat. Add the plantain and sauté until caramelized and cooked through. Transfer to a large bowl and set aside. In the same pan, sauté the onion, scallion and bell pepper for 2 to 3 minutes, then add to the bowl with the plantains.
Add a little more oil to the pan and stir-fry the shrimp until opaque. (Alternatively, you can grill the shrimp.)
While still warm, add the shrimp to the bowl with the vegetables. Add the black beans, corn, 1/2 cup cilantro, 1/2 teaspoon cumin and 1/4 teaspoon cayenne. Add the vinaigrette, toss to combine, and season with salt and pepper. Let rest for at least 30 minutes before serving to allow the flavors to develop.
More ways to enjoy shrimp: