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Low Carb Caribbean Shrimp Bruschetta

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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!

Start with a ripened plantain.

Taking the peel off is not quite as easy as with a banana.

Slice thinly on an angle.

Deep fry in veggie oil.

Drain fried plantains on a paper towel.

Immediately salt.

Grab some bacon.

Cut bacon into three segments.

Sprinkle shrimp with some Jamaican Jerk Rub. This one is by Pampered Chef.

Pan fry in either butter or veggie oil.

Now you have three elements ready to go.

Gather these ingredients for your caribbean style pico de gallo.

I am using my Pampered Chef Manual Food Processor today because I want to be able to control just how processed the ingredients get, I want a small dice, but I don’t want to liquefy.

Dice up your tomatoes, red onion and peppers. For this, I am using sweet peppers, but you can totally use jalapeno peppers or even ghost peppers if you want to really go Jamaican!

Place the onion, tomato, peppers and cilantro in the food processor.

Process lightly.

Add the squeeze of half an orange.

Continue to process.  Add in kosher salt and fresh ground black pepper.

I added in some Portuguese hot ground pepper. (Pimenta Moida)

Cover the fried plantain with the pico de gallo.

Add a piece of fried bacon.

Add a little more pico de gallo.

Add your shrimp right on top and sprinkle with a bit more cilantro.

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

Deep fry 12 slices of ripened plantains, set aside on paper to drain.  Season shrimp with a sprinkle of Jamaican Jerk seasoning and salt. Pan fry with butter.  Set aside.  Pan fry bacon until just crisp, set aside on paper to drain.

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.