Shrimp & Plantain Salad
This recipe is fun to make and plate and really gives your creativity the opportunity to engage.
Whether it’s shapes or colors or ratios, there’s a lot of room to play.
For me, I like to keep the shrimp large, but you could easily chop them up for more distribution and to get a little morsel with every bite. The colors make this salad beautiful, but the way the flavors just put your tastebuds into “burst” mode, takes it that little bit further.
I was making a meal out of my salad, so I went the extra step and turned a loaf of amazing fig and sesame seed bread a friend had given me into some ultra-decadent croutons. It was just a quick sauté in a butter/olive oil combo with a crack of salt. I highly recommend, but also get that croutons and gluten aren’t everyone’s thing, but the ASMR on those little lovelies was pretty yum.
The plantains and the shrimp are both pan fried in ghee with a couple whole garlic cloves in the pan to impart flavor.
1-2 plantains, chopped
12 fresh shrimp
4-6 cloves of garlic
3 tbsp of ghee
1 tbsp of Champagne Vinaigrette
1 bunch of lettuce
Optional: green onion, purple cabbage, radish, croutons
Peel and devein the shrimp, toss with one tablespoon of Champagne Vinaigrette and set aside.
Time to do some chopping. Chop the lettuce, spring onions, cabbage, and radishes. I prefer to keep everything bite size and petite, and will use a mandolin to get the radishes pepper thin.
Peel the plantains and slice on the diagonal.
Heat up 3 TBSP of ghee in the pan, or a ghee/olive oil combo.
Add the garlic and allow it to flavor the oil.
Starting with the plantains, place them in the oil and allow to brown before flipping and repeating. You want the outside to be crispy and the inside to be silky and smooth.
Place cooked plantains on paper towel and keep in a low oven or warming drawer.
Place shrimp in the plantain oil and let them cook until crispy. Toss until cooked thoroughly.
Assemble lettuce in a large bowl. Add remaining chopped ingredients then top with the plantains and the shrimp, and slice avocado on top.
Drizzle with champagne vinaigrette and serve.
Alternately, should you choose to make this a thoroughly chopped and tossed salad, then dress and toss before serving.