I love plantains. They can be prepared both green (startchy) or over-ripe (sweet). They’re rich in fiber and potassium which makes them a nutritious vegetable, but the sweet ones taste like an indulgent carb.
For dinner last night, I simply peeled and halved a few over-ripe plantains and baked them. I also made a quick sautee of shrimp, lime juice, Thai red curry paste and basil. The spicy and tangy shrimp were a nice contrast to the sweet basil and plantains and the whole meal came together in under 25 minutes.
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