basil lime shrimp with plantains

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, symptoms but the sweet ones taste like an indulgent carb.

For dinner last night, stomach 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.

Basil Lime Shrimp with Plantains

4 over-ripe plantains, peeled and halved (they’re over-ripe when they’ve turned mostly black)
2 tbsp. olive oil
1 lb. large shrimp, peeled, de-veined and tail-off
1 1/2 tsp. Thai red curry paste
1/3 cup vegetable stock
juice of 2 limes
3 tbsp. chopped basil leaves
salt to taste

Preheat your oven to 400°. While it’s heating, line a baking sheet with parchment paper, add the plantains and bake them for 15 – 20 minutes, or until they brown.

In the meantime, heat a large skillet over medium heat with the olive oil. Whisk the curry paste, stock and lime juice together in a small bowl and set aside. When the skillet is hot, add the shrimp, stirring constantly to ensure they cook evenly on all sides and don’t stick to the pan. Make sure not to overcook the shrimp or they’ll lose their tenderness. Three to 5 minutes should do it. Once they’re cooked, remove from heat and toss with the curry lime sauce and the basil. Taste and add salt if needed. Serve over baked plantains.