Sea-Land Crunch
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 4 Person(s)
Recipe
- 2 pound(s) jumbo shrimp, clean, peel, de-veined
- 2 teaspoon(s) salt
- 2 teaspoon(s) Grace Caribbean Traditions Black Pepper
- 4 ounce(s) all purpose flour
- 2 medium eggs, beaten
- 4 ounce(s) shredded coconut
- 2 cup(s) Grace Vegetable Oil
- 3 tablespoon(s) olive oil
- 2 clove(s) garlic, minced
- 1 medium onion,chopped
- 3 tablespoon(s) Grace Caribbean Traditions Curry Powder
- 1 cup(s) Grace Carrot Juice
- 4 ounce(s) Margarine
- 1 pound(s) irish potato
- 1 pound(s) ripe plantain
- 1 pound(s) ripe plantain
- 2 teaspoon(s) salt
- 3 tablespoon(s) olive oil
Sea-Land Crunch Directions
- Clean, peel and de-vein shrimp.
- Season with salt and Grace Caribbean Traditions Black Pepper.
- Coat shrimp in flour, dip in beaten eggs, then coat in shredded coconut.
- In a large skillet, place Grace Vegetable Oil and heat.
- Deep fry shrimp, drain on absorbent paper.
- In a saucepan, heat olive oil, add garlic and onions and saute for 2 minutes. Set aside.
- Add water to a stock pan and bring to boil.
- Add irish potatoes and cook for 5 minutes, add plantains and boil until both are tender.
- Remove irish potatoes and plantains from liquid, reserving liquid.
- While still hot crush irish potatoes and plantains with Grace Hello Margarine and some of the reserved liquid, whisk until smooth.
- Place potato and plantain mixture in a large piping bag. Pipe in the centre of the plate, place crispy shrimp around the mixture.
- Lightly drizzle on Curried Carrot Sauce.
To Serve: Garnish with baked ham and sprig of rosemary, serve hot.