Shrimp Epis

Fried Plantains and Mango Salsa

Chef Joel Eugene formerly of Blu Violet at Aloft Hotel | Providence, RI

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Adapted by StarChefs | August 2023

INGREDIENTS

Epis:
2 red bell peppers
2 habanero chiles
3 limes, zested and juiced
1 bunch scallions
2 bunches parsley
3 shallots
3 cloves garlic, peeled
1 tablespoon ground cloves
1 tablespoon kosher salt
1 teaspoon yellow mustard

Mango Salsa:
2 cups diced mango
1 red bell pepper, finely diced
½ cup diced red onion
1 jalapeño, seeded and minced
¼ cup chopped cilantro
Zest and juice of 1 lime
Kosher salt
Ground black pepper

To Assemble and Serve:
Yield: 1 serving
4 large shrimp
Fried plantains

METHOD

For the Epis:
In a food processor, combine all ingredients until a smooth paste is achieved. Set aside.

For the Mango Salsa:
In a mixing bowl, combine all ingredients. Taste and adjust seasoning with salt and pepper. Let sit 20 minutes before serving.

To Assemble and Serve:
Prepare and heat a charcoal grill. Grill shrimp until cooked through and evenly charred. Let cool. In a mixing bowl, toss charred shrimp with Epis until well coated. Set aside. Place fried plantains on a serving plate. Top with shrimp and 1 spoonful Mango Salsa.

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