Haitian Bantan with a Twist

Ingredients

• 4 ripe plantains 4 ripe plantains
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 sprigs of fresh thyme, leaves only 2 sprigs of fresh thyme, leaves only
• 4 scallions, chopped 4 scallions, chopped
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 55g, 25g
• Protein: 18g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Peel the plantains and cut them into chunks. Place them in a pot of boiling water and cook until tender, about 15-20 minutes.
2. 2.
   Drain the plantains and transfer them to a large bowl. Mash them with a fork or potato masher until smooth.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the minced garlic, thyme leaves, and chopped scallions. Sauté until fragrant, about 2-3 minutes.
4. 4.
   Add the shrimp to the pan and cook until they turn pink and are cooked through, about 4-5 minutes. Season with salt and pepper to taste.
5. 5.
   Pour the coconut milk into the mashed plantains and stir until well combined. Season with salt and pepper to taste.
6. 6.
   Serve the plantain mixture in bowls and top with the cooked shrimp. Garnish with additional chopped scallions if desired.

Treat your ingredients with care...

• Plantains — Make sure to use ripe plantains for this recipe as they will be sweeter and easier to mash.
• Shrimp — Choose fresh shrimp for the best flavor. If using frozen shrimp, thaw them completely before cooking.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the shrimp while cooking.
• Serve the Bantan with a side of Haitian pikliz (spicy pickled vegetables) for an extra burst of flavor.
• If you prefer a smoother texture, use a blender or food processor to mash the plantains instead of a fork or potato masher.
• Experiment with different seafood toppings such as grilled fish or scallops for variety.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Bantan hot in individual bowls, allowing each person to customize their toppings with additional scallions or pikliz if desired.

Presentation advice

Garnish the Bantan with a sprig of fresh thyme or a sprinkle of chopped parsley to add a pop of color and freshness to the dish.