Grilled Shrimp with Garlic and Plantains (DE-LI-CIOUS!!!!)
I don’t remember where I got this recipe but I think it came from Chef George Hirsch. I’ve made it a few times and it’s always a hit! Enjoy!
To print this recipe, click /uploads/1/2/6/1/12618921/grilled_shrimp_with_garlic_and_plantains.pdf
Ingredients (serves 4)
3 tbsp. olive oil
Juice of 2 limes
1 head caramelized garlic, pureed
1 tsp. hot sauce
1 lb. large shrimp, peeled and deveined
3 medium ripe and juicy plantains
2 tbsp. sugar
1 tbsp. honey
Directions:
Caramelized garlic
In boiling water, blanch 8 cloves peeled, sliced garlic. In saucepan, heat 1/2 cup sugar until golden. Remove from heat, add the garlic and 1 Tbsp. unsalted butter. Mix well. Makes about 1/2 cup.
I don’t remember where I got this recipe but I think it came from Chef George Hirsch. I’ve made it a few times and it’s always a hit! Enjoy!
To print this recipe, click /uploads/1/2/6/1/12618921/grilled_shrimp_with_garlic_and_plantains.pdf
Ingredients (serves 4)
3 tbsp. olive oil
Juice of 2 limes
1 head caramelized garlic, pureed
1 tsp. hot sauce
1 lb. large shrimp, peeled and deveined
3 medium ripe and juicy plantains
2 tbsp. sugar
1 tbsp. honey
Directions:
- Combine 2 tbsp. olive oil, lime juice, garlic and hot sauce in a medium bowl and mix well.
- Add shrimp, toss gently and refrigerate for 30 minutes.
- Preheat grill.
- Place shrimp on skewers and grill for 5-6 minutes on each side, or until opaque.
- Boil plantains for 15 minutes, cool, peel, and cut into 2 inch pieces.
- Preheat a non stick saute pan and add the other 1 tbsp. olive oil.
- Add the sugar and cook, stirring constantly, until the sugar caramelizes.
- Take care not to burn the sugar.
- Add the grilled plantains and honey and toss lightly, add the grilled shrimp.
Caramelized garlic
In boiling water, blanch 8 cloves peeled, sliced garlic. In saucepan, heat 1/2 cup sugar until golden. Remove from heat, add the garlic and 1 Tbsp. unsalted butter. Mix well. Makes about 1/2 cup.
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