Bitchin Camero’s Basil Lime Shrimp with Plantains

Oh my god in heaven! Talk about YUM! I’m going to go back to the nineties and say this recipe is THE BOMB. To be honest, I wasn’t sure what I’d think about it. It looked good. It sounded good in theory. My one experience with plantains, however, didn’t turn out great. They were okay, but they didn’t make me want to prepare them again. Plus, I don’t cook seafood very often, as my husband doesn’t care for it. Luckily shrimp are very easy, and one of the few water creatures he’ll eat.

So I set out to make this one night, not really in the mood to cook, and not at all sure if I’d like the results. When I took that first bite, however, I was blown away. I looked across at my husband and he was nodding his head. The dish wasn’t only good, it was phenomenally good. And the prep and cooking time is so minimal, I almost didn’t believe something so easy could taste like it did. I did end up baking the plantains longer than the recipe says, though. The batch I had was pretty black, but probably not black enough. In any event, the end result was a semi-sweet plantain with a semi-soft texture. It worked perfect for us.

I’m making this dish again on Friday for guests. I have a feeling they will love it as much as I do.

Head over to Bitchin Camero to find the recipe for Basil Lime Shrimp with Plantains. Click this link and it will take you there.