SHRIMP SALD WITH BLACK BEANS, CORN, PLANTAINS, AND CILANTRO FROM THE GLOBE

SHRIMP SALD WITH BLACK BEANS, CORN, PLANTAINS, AND CILANTRO FROM THE GLOBE image

Yield 6 bowls

Number Of Ingredients 25

Vinaigrette:
juice of lime
1 t cumin
2 TB fresh cilantro
1 clove garlic
2 TB olive oil
Salad:
juice of 1/2 orange
juice of 1 lime
1/4 t cayenne
1 t chile powder
11/2 t cumin
2 cloves garlic
1 pc fresh ginger
1 TB honey
2 TB olive oil
1 1/2 bunch cilantro
1 pound shrimp
4 TB veg oil
1 small plantain, cut into cubes
1/2 red onion
1 scallion thinly sliced
1/4 red bell pepper seeded and chopped
1 can (15 oz) black beans
1 c frozen corn

Steps:

1. In food processor, combine orange and lime juices, cayenne, child powder, cumin, garlic, giner, honey , olive oil, salt and pepper and 1 bunch of cilantro 2. Transfer to baking dish and add shrimp. Cover and refrigerate for at least one hour. 3. in skillet over medium heat, heat 2 TB oil Add the plantains and cook turning several times for 5 minutes until carmelized. Transfer to large bowl. 4. In same skillet heat 1 TB more veg oil. Cook the onion, scallion and bell pepper...for 3 minutes. Transfer to plantains. 5. Add remaining 1 TB oil to pan. Add shrimp and cook until firm and opaque. Transfer to plantains 6. Add black beans, corn, remaining cilantro, cumin and cayenne. Pour the vinaigrette over the mix, toss well and taste for seasoning. Cover and refrigerate for 30 minutes to allow flavors to mellow.