Ingredients
- 1 pound extra-large shrimp tail on, deveined, and cleaned
- 1 coconut
- 1 tablespoon lemon juice
- 1 tablespoon coarsely ground pepper
- 1 teaspoon fresh thyme
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1/4 cup soy sauce
- 1 tablespoon vegetable oil
- 1 medium onion coarsely chopped
- 3 medium scallions chopped
- 2 Scotch bonnet chilies chopped
- 2 garlic cloves chopped
- 1 tablespoon Jamaican all spice powder
Instructions
- Finely chop onions, sweet chili pepper, scallions, and garlic; set aside.
- Peel shrimp, devein and clean in a bath of vinegar or lemon with water.
- Drain and dry with paper towel. Place in a large bowl. Season with all spice, pepper, nutmeg, and pour soy sauce over shrimp and mix well. Let marinate for about 10 minutes.
- Here’s a trick on how to open the coconut at home with a hammer. Once you crack open the coconut, scrap some of the coconut out and set aside.
- Heat tablespoon of oil in a large skillet over medium heat. Add in pepper, onions, garlic, scallions, coconut and thyme. Cook for 5 minutes. Add shrimp and cook while stirring occasionally. Remove the shrimp from heat, cover and set aside so it stays hot while you prepare your plantain or side of your choice.
- Cut the sweet plantains, and in a separate skillet, add 1 tablespoon of oil. Fry the plantains until they are golden. Remove the plantains from the skillet once ready. Place in a paper towel to remove excessive oil.
- Once the plantains are ready, serve immediately with shrimp.
