Approximately 1 lb of ackees, fresh or canned
Approximately 1/2 lb of medium shrimp
1/2 medium onion, chopped
3 cloves of garlic, minced
2 stalks of scallion, diced small
1/4 green bell pepper, diced small
1/4 red bell pepper, diced small
1 small tomato, diced small
thyme leaves from 5-6 sprigs
1/2 scotch bonnet pepper, chopped (remove the seeds for mild heat)
1 tsp salt (or to taste)
1 tsp black pepper (or to taste)
1 tsp seafood seasoning or all-purpose seasoning
1/4 tsp allspice powder or crushed pimento seeds
Cooking oil of choice
3 green plantains
1) If you are using fresh ackees, ensure that the pods were already opened on the tree before picked and the ackees are properly cleaned and boiled with a little salt for approximately 15 minutes or until tender. Drain and set aside. If using canned, just drain the ackees, rinse if desired, and set aside.
2) Prepare your fresh ingredients (onion, garlic, scallion, peppers, tomato, and thyme) as directed.
3) Clean then season the shrimp with seafood seasoning or all-purpose seasoning.
4) Heat 1-2 tbsp oil in a pan on medium heat. Cook the shrimp for 1 minute on each side, then set aside. (They will cook a bit more later.)
5) Add the fresh ingredients and allspice to the same pan the shrimp cooked it. Sauté for about 3 minutes on medium-low heat.
6) Add the cooked and drained ackee to the pan, season with salt and pepper, and gently fold the ackees into the sautéed ingredients.
7) Turn the heat to low, add the shrimp to the pan, gently fold them in, and cover. After about 5 minutes, turn off the heat completely.
8) Peel at cut the green plantains into 5 pieces each.
9) In a separate pan, heat enough oil to deep fry the plantains. Fry the plantains on all sides until golden brown, then set aside on paper towels.
10) Use a lemon squeezer to shape the plantains into cups, then fry them again until golden brown and crispy. Set aside on clean paper towels to drain.
11) Add the ackee & shrimp to the plantain cups, and serve right away.