Last year at this time my family and I were just coming back and recovering from an amazing trip to Jamaica where we celebrated my sister and brother-in-law’s wedding! There was sand, there was surf, there was a beautiful beach chair and tropical drink waiting for me daily, ahhhh. I’m not gonna lie, it was nice!
Although I won’t be traveling to the Caribbean this year, there is always a vehicle to get me back there if just for a few moments… FOOD Food glorious food can really take you anywhere in the world and with this dish I am transported right back to those white sand beaches and clear blue waters!
If you are looking for a fancy shmancy appetizer to serve at your next cocktail party or if you are having a fun and festive Caribbean style get together, this dish is easy, delicious and can totally be made ahead and built just before serving! AND its low carb, gluten-free and super healthy!
Low Carb Caribbean Shrimp Bruschetta
Yield 12 Bruschetta
1 ripened plantain, sliced and deep-fried in 2 cups Canola Oil
12 medium shrimp, peeled and deveined with tail on
4 pieces of bacon, cut into thirds and fried until just crisp
For Pico de Gallo:
1 plum tomato, roughly chopped
1/2 red onion, roughly chopped
3 sweet peppers, roughly chopped
1/2 small orange, juiced
1 small handful cilantro
1 Tbs. Pimenta Moida (Portuguese ground red pepper)
1 tsp. Pampered Chef Jamaican Jerk Seasoning, plus more for shrimp
kosher salt and fresh ground black pepper to taste
For salsa, add in tomato, peppers, cilantro, onion, Pimenta Moida and Jamaican Jerk Seasoning and a pinch of salt and black pepper to taste into a food processor. Process until a fine salsa is made.
Build your bruschetta = 1 plantain, 1 tsp pico de gallo, 1 pc. bacon, a little more pico de gallo, top with shrimp. Garnish with more cilantro.