Page 111 - Whats The Vibe By Chef Bruja

Prep Time: 20 minutes Sweet Je k Stuffed

Co king Time: 10 - 20 minutes
Plantain Cups

Se ving Size: 4 - 6

Inst uctio s Ing edients

• First, begin to clean your shrimp; you want to devein both sides with a life or fork splitting directly down the middle • Two large green plantains.

lines of your shrimp and removing the poop. Then clean under cold water and vinegar and lemons or lime. • Lemon squeezer.

• Pat dry and season your shrimp. Season with 1 tbsp green seasoning/sofrito, 1 tbsp Grace jerk sauce, 1 tbsp • Two vegetable or peanut cups oil.

ketchup, 1 tbsp brown sugar, 1/2 tbsp beef base, and 1 tbsp Chef Bruja everything seasoning. Mix and place in the • One whole diced avocado.

fridge to marinate for at least 30 minutes. • Two limes.

• Prep your vegetables we’re going to use later. Dice up 1/4 cup red onion.

• Mince 1/2 bunch cilantro.

• Slice your tomato in half, then put them inside of its seeds. Dice up into small squares and place in a mix- ing bowl. Shrimp Ing edients

Add your onions and cilantro to the bowl.

• Cut the ends off your plantain, then cut directly down the middle, just enough to get through the skin. Do not cut • 1 pound large shrimp.

past the skin and into the plantain. Now peel the skin off both your plantains. • 1 tbsp Grace jerk sauce. ( mild or hot )

• Cut vertically 2 inches thick each. • 1 tbsp ketchup.

• Then grab your medium-size bowl ( this step is optional ) and soak your chopped plantains with 1 cup vinegar and • 1 tbsp brown sugar.

two limes. If you have minced garlic, I will put some as well, at least 1 tbsp. This adds a nice flavor to your plantains • 1/2 tbsp Better Than Bouillon beef base. ( optional )

when you cook them. If you plan on doing this step, let them soak for at least 30 minutes and pat dry when you’re • 1 tbsp Chef Bruja everything seasoning.

done soaking them. This part is important. If not, the oil will splash when frying them. • 1 tbsp green seasoning/sofrito.

• Get a medium-size pot and fill with your 3 cups of oil (I use vegetable oil, it is better for frying) and out your heat on

high

• Let this get hot; this will take 5-10 minutes. Till the heat is 325 Fahrenheit.
Avocado Salsa
• Once your oil is hot, take your cut plantains and add to your oil till they get yellow all over. This will take about 3

minutes for each one. You don’t want to over-fry because we will be adding them back into the oil. After they’re

done, remove and let them cool down for 3 minutes. If you let them sit for too long, they may break when you put Ing edients

them in the lemon squeezer, so please pay attention to the time.

• Get your lemon squeezer and place parchment paper down, so your plantain doesn’t stick. ( if you don’t have that’s • One whole Mexican avocado.

fine, just be careful when removing, so it doesn’t break your cup ) place your plantain bottom side up. Do not press • 1 - 2 limes.

down on the middle of the plantain. • 1 tbsp minced garlic ( 4 - 6 garlic cloves )

• Do this to all of them, then get your thongs and place them back in the oil for 2-3 minutes till they’re golden like in • One large Roma tomato. ( Or 1 - 2 small )

the picture, then set aside to cool. • 1/2 bunch chopped cilantro.

• Grab your medium size pan, grease with oil on medium heat. Let get hot for 5 minutes, then start to grill your • 1/4 cup diced small red onion.

shrimp for 1 - 2 minutes on each side till they’re pink. Then mix in your sweet jerk sauce, place tail side up on top of • 1 tbsp white vinegar.

your salsa mix cups, and enjoy! • 1 tsp pepper.

• 1 tsp salt.

Avocado Salsa Mi • 1/2 tbsp garlic powder. ( optional )

• 1 tsp extra virgin olive oil.

• Two limes.

• Now, it’s time to dice up your avocado. Slice open in half and put your seed out. Remove the skin of the

dice into small squares. With all the veggies in your mixing bowl, put 1 tbsp of white vinegar, 1 tsp of
olive oil, 1 tsp of salt, 1 tsp pepper, and 1 tbsp minced garlic or garlic powder. Mix and enjoy!

Sweet Je k Sauce

• Refer to page 155 for the recipe.

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