lunch

Shrimp and Callaloo Rundown with Boiled Green Plantain

Name: Shrimp and Callaloo Rundown with Boiled Green Plantain
Ingredients: 180 g Crustaceans, shrimp, raw, peeled and deveined; 250 g Jamaica callaloo, chopped; 110 g Plantains, green, raw, sliced into chunks; 75.8 g COCONUT MILK UNSWEETENED; 50 g Onions, raw, diced; 10 g Garlic, raw, minced; 15 g Scotch Bonnet pepper sauce; 2 g Allspice, ground

Nutrition

545

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(8)

Crustaceans, shrimp, raw, peeled and deveined180 g

Jamaica callaloo, chopped250 g

Plantains, green, raw, sliced into chunks110 g

COCONUT MILK UNSWEETENED75.8 g

Onions, raw, diced50 g

Garlic, raw, minced10 g

Scotch Bonnet pepper sauce15 g

Allspice, ground2 g

Instructions

Bring a small pot of salted water to a boil. Add the green plantain chunks and boil for 15-20 minutes until tender; drain and set aside.

In a wide skillet, bring the coconut milk to a gentle simmer over medium heat. Add the diced onions, garlic, and ground allspice. Cook until the onions are translucent and fragrant.

Add the cleaned shrimp to the simmering liquid. Cook for 2-3 minutes until they turn opaque and pink.

Fold in the fresh callaloo and the Scotch Bonnet pepper sauce. Continue to cook for another 3-4 minutes until the greens are wilted and tender, allowing the coconut milk to reduce slightly into a creamy, flavorful sauce.

Taste the sauce, adjusting heat with a touch more pepper sauce if desired.

Plate the shrimp and callaloo mixture in a shallow bowl, serving the boiled plantains on the side to soak up the creamy coconut gravy.