Recipe for shrimp salad with black beans, corn, plantains, and cilantro

Serves 6

Plantains are in Asian and Latin American markets. A ripe plantain is black on the outside but still quite firm, so don’t be as nervous about it as you would be about a black banana.


Juice of 1 lime
1teaspoon ground cumin
2tablespoons chopped fresh cilantro
1clove garlic, finely chopped
Salt and pepper, to taste
2tablespoons olive oil

1. In a small bowl, whisk together the lime juice, cumin, cilantro, garlic, salt, and pepper.

2. Gradually whisk in the olive oil. Taste for seasoning and add more salt and pepper, if you like.


Juice of ½ orange
Juice of 1 lime
teaspoons ground cayenne
1teaspoon chile powder
teaspoons ground cumin
2cloves garlic, chopped
1piece (1 inch) fresh ginger, peeled
1tablespoon honey
2tablespoons olive oil
Salt and black pepper, to taste
bunches fresh cilantro, chopped
1pound fresh or frozen thawed shrimp (21 to 25 count), peeled and deveined, tails left on
4tablespoons vegetable oil
1small ripe plantain, cut into cubes
½red onion, chopped
1scallion, thinly sliced
¼red bell pepper, cored, seeded, and chopped
1can (about 15 ounces) black beans
1cup frozen corn

1. In a food processor, combine the orange and lime juices, 1 teaspoon of the cayenne, the chile powder, 1 teaspoon of the cumin, garlic, ginger, honey, olive oil, salt, black pepper, and 1 bunch of the cilantro. Work the mixture until it is pureed.


2. Transfer to a baking dish and add the shrimp. Cover and refrigerate for at least 1 hour.

3. In a large skillet over medium heat, heat 2 tablespoons of the vegetable oil. Add the plantains and cook, turning several times, for 5 minutes or until caramelized and tender. Transfer to a large bowl.

4. In the same skillet, heat 1 tablespoon more vegetable oil. Cook the onion, scallion, and bell pepper, stirring often, for 3 minutes more. Transfer to the plantains.

5. Add the remaining 1 tablespoon oil to the pan. When it is hot, add the shrimp and cook, stirring, for 4 minutes or until they are firm and opaque. Transfer to the plantains.

6. Add the black beans, corn, remaining ½ bunch cilantro, remaining ½ teaspoon cumin, and remaining ¼ teaspoon cayenne. Pour the vinaigrette over the mixture, toss well, and taste for seasoning. Add more salt and black pepper, if you like. Cover and refrigerate for 30 minutes for the flavors to mellow.

Adapted from “Caribbean Potluck”

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