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Thursday, April 28, 2011

Spicy Shrimp & Sausage Saute with Plantains

First experience preparing plantains--we were both a bit scared. However, this ended up being pretty simple to execute, and also pretty tasty! Enjoy.

Shrimp & Andouille Saute with Plantain "Fries"


-1 large plantain (ours was still pretty green, but beginning to ripen), peeled and chopped into 1/4" discs

-1-2 tbsp coconut oil

-1 dash mustard seeds

-1/2 tsp...

...chili powder
... turmeric

-1/4 tsp...

...ground coriander

-1/4 c water

Heat oil over medium heat. Add mustard seeds, and cover when they begin to pop, shaking the pan so they don't burn. When they stop popping, uncover and add plantains and all seasonings. Saute until they are well coated, then add water and cover. Cook until all water is absorbed (this only takes a few minutes, so keep an eye on them). Uncover, and saute until crispy.

In the meantime, you can be cooking your saute.

Sausage and Shrimp Saute:

-1 lb bag frozen baby shrimp (peeled, cleaned, cooked and all that jazz), thawed

-1 lb andouille sausage

-1/2 onion, finely chopped

-Black and red pepper to taste (we used around 1/2 tsp each)

-Hot sauce (optional--we used Blair's Mega Death Sauce, but only because we are awesome)

Add sausage to pan, and cook for a few minutes, until it begins to brown. Add onions, shrimp and seasonings and saute until the sausage is cooked, and the shrimp are heated through.

Overall, a super simple supper--I think total prep time was probably 25 minutes, and minimal chopping. Furthermore, the consensus, regarding both the plantains and the shrimp & sausage fry, was: "Solid."


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