What you will need.
- 2 lbs of shrimp
- 1 lime
- 1 TBS of Vinegar
- 1/2 Onion
- Flat leaf parsley
- 4 Cups of rice
- 1 Cup of frozen peas
- 4 Garlic cloves
- Dragon breath seasoning or any Spicy habanero sauce
- Tri Ti
- 3 TBS of Epise
- 1 Maggi cube
- 2 tsp of adobo
- 1 tsp of sea salt
- Clean the shrimp making sure to remove the spine and shell
- Gently scrub the shrimp with 1/2 of the lime, then rinse
- Add two TBS of epise, 1 TBS of vinegar to the shrimp and allow to marinate for 1 hour. (I prepare the rice while the shrimp is marinating)
To prepare the rice.
- in a deep pot heat two TBS of olive oil
- Add 2 cloves of garlic finely chopped/crushed (I used a garlic press to crush them) and 1 tsp of salt.
- Allow the garlic to cook until lightly brown, then add in 1 TBS of epise and TriTri. Allow to cook for a couple of minutes
- Add in frozen or fresh peas, and your bouquet garni to the oil and allow to cook for 10 minutes (until the peas start to turn a darker green).
- Add 6.5 cups of water and 1/2 of the maggi cube. Once the water has come to a boil, add rinsed rice.
- Cook the rice on high heat until all the water has been absorbed. Cover the rice with a tight fitting lid.
To cook the shrimp
- In a large skillet heat 2 TBS of olive oil until hot,
- add in crushed garlic cloves and cook until lightly brown
- Add marinated shrimp and cook until they are pink
- Add 2 TBS of tomato paste, bouquet garni and one habanero pepper pierced with cloves, 1/2 of maggi cube and adobo to taste.
- Add one teaspoon of Dragon Breath piman lakay (this is a Haitian spicy marinade)
- Mix all the ingredients together until the sauce is smooth (it may help to dilute the tomato paste in hot water before adding it to the shrimp).
- Lastly, add the chopped onions and sweet peppers.
- Peel plantain and chopped in diagonally.
- Note: to peel the plantains score them top to bottom, vertically, at the raised spines (I usually make three marks), then peel apart
- Fry in medium heat until they are golden brown.