This is a wonderful starter or as a brunch. While the recipe looks long it is in fact quick to make and it looks a million dollars on the plate and will impress family and friends.
“I have made this with lightly smoked fish or smoked chicken instead of the shrimps. Cook the fish or chicken as per the recipe.” – Chef Jimmy Boswell
- Brookfarm Lemon Myrtle infused Macadamia Oil
- 2 ripe plantain, (green bananas)
- 100g (4 ounces) butter
- 1/4 cup spring onions (scallion), finely chopped
- 1/4 cup honey
- 1/4 cup parsley, finely chopped
- 2 cups cooked shrimps, tails removed and patted dry with paper towels
- 1-2 red chillies, deseeded and sliced fine. Adjust the amount to your taste. Green chillies also work well.
- 2 avocado’s deseeded and diced into small chunks
- Juice of two limes
- Zest of one lime
- Salt and fresh ground pepper
- 1 lime sliced into quarters
- Place the avocado chunks in a small bowl and lightly mix in the lime juice to coat the avocado.
- Preheat a medium heavy based frying pan or skillet and coat base with 3tbsp. Brookfarm Lemon Myrtle infused Macadamia Oil.
- Preheat oven to warm, not too hot and place 4 smallish plated in it as its coming up to temperature.
- Slice the pealed plantains into 10-12mm (1/2 inches) pieces, then sauté until brown on both sides till brown, about 1 minute each side. Its better to do this in small batches so its easy to manage and the pieces do not over cook. Remove and place in a warmed bowl.
- In the fry pan add in butter and spring onions until butter is melted and spring onions are softened. Remove from heat, and stir in honey, lime zest and parsley.
- Place pan back on a medium heat and cook until the honey starts to bubble, remove from the heat and spoon ½ of the liquid over the plantains and mix lightly to coat then evenly.
- Place the fry pan back on the heat and add the chillies and shrimps. Stir and cook for 3-4 minutes to warm through and remove from the heat. Season with salt and pepper to taste, stir to combine the seasoning.
- With a slotted spoon remove the shrimps and other ingredients leaving the liquid in the pan.
- Bring it together.
- It’s important to make the stacks while the ingredients are still warm, excluding the avocado.
- Remove the warm plates from the oven and lay out on the bench.
- Place a medium sized ring mould on the first plate and layer 1/8 of the plantain mixture in the base. Then add ¼ of the avocado, ¼ of the shrimp and another layer of the plantain. Drizzle 1 tbsp of the juice from the pan on the top of the stack.
- Repeat for the other three plates. Serve straight away with a wedge of lemon on top.
- If you do not have a ring moulds you can use a medium/large warmed ramekin(s). Make the layers and then place the warm plate on the top and turn out.
- Sometimes I place some rolled, smoked salmon slices on top for added colour and taste.