Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, plantain shrimp swerve. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Chili Lime Shrimp Plantain Tacos Casa de Crews. How to make spicy sweet shrimp and plantains. Melt the coconut oil and proceed to saute the bell peppers, onion and garlic.
Plantain Shrimp Swerve is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Plantain Shrimp Swerve is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook plantain shrimp swerve using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Plantain Shrimp Swerve:
- Make ready Shrimps
- Make ready Plantain
- Make ready Bell peppers
- Take Onions
- Get Spring onions
- Make ready Black pepper
- Get Secret spice
When the shrimp is cooking in a medium bowl, whisk together the salsa rosada, lime juice, onion, tomato, salt, pepper, avocado and cilantro. Top each patacon with the salad and serve. Swerve Grille - Sudden change in a Positive Direction! With items on the menu such as Southern Fried Chicken and Waffles or their twist on the Shrimp and Grits you can't go wrong.
Steps to make Plantain Shrimp Swerve:
- In hot oil, fry your plantain till golden brown.
- Chop your bells peppers and onions, season and sauté.
- Clean shrimps and season with black pepper and secret spice.
- Sauté till just right. Remember not to over fry your shrimp, nobody likes over cooked sea food.
- Put in a baking pan (or plate) and serve!
Whether it' date night, Happy Hour, Lunch with the kids or a weekend to. But no matter where and when it started, this classic dish has staying power for a reason. In our take, shrimp get the smoky treatment with a mix of salt, pepper, and paprika, plus a generous. This post is sponsored by McCormick Gourmet ™. The opinions and text are all mine.
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