Lunch · Caribbean · 15 min
Shrimp and Callaloo Rundown with Boiled Green Plantain
- Calories
- 578
- Protein
- 51g
- Carbs
- 60g
- Fat
- 14g
Ingredients
- 91.1 g shrimp
- 1223.8 g callaloo
- 39.7 g coconut milk
- 50 g yellow onion
- 10 g garlic
- 15 g hot pepper sauce
- 2 g ground allspice
- 110 g green plantain
Method
- 01Bring a small pot of salted water to a boil over high heat. Add the sliced green plantain chunks and boil for 15-20 minutes until tender; drain and set aside.
- 02In a wide skillet, bring the unsweetened coconut milk to a gentle simmer over medium heat. Add the diced yellow onion, minced garlic, and ground allspice. Cook for 3 to 4 minutes until the onions are translucent and fragrant.
- 03Add the peeled and deveined raw shrimp to the simmering liquid. Cook for 2 to 3 minutes, turning once, until the shrimp turn pink, opaque, and reach a safe internal temperature of 145°F (63°C).
- 04Fold in the fresh chopped callaloo and the Scotch Bonnet hot 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 sauce.
- 05Plate the shrimp and callaloo rundown in a shallow bowl, serving the boiled green plantains on the side.
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