¼teaspoonof chilli flakesor omit if you don't want any heat
2tablespoonof coconut nectarcan use agave, maple
1cupof warm water
½teaspoonof pink salt
2tablespoonof coconut oil
Instructions
Melt the coconut oil on medium heat in a skillet.
Proceed to saute the onion, garlic and bell peppers until tender.
Once tender, add a splash of water (approx ¼ cup) to the skillet, reduce the heat, cover the pan with a lid and allow the peppers to completely soften via steaming for 5 minutes.
Once the peppers are soft, add the black pepper, herbs, black pepper, garlic, chilli, coconut nectar and water to the pan to make the sauce.
Bring the skillet to a rolling boil then reduce to low heat stir and allow the sauce to thicken up. This should take 6-8 minutes,
Around the 6 minute mark, fold your plantain pieces into the sauce, coat and cook for 2 minutes before finally adding the shrimp.
Cook the shrimp until they turn pink to indicate readiness then serve.
Once the sauce has thicken up add the shrimp and cook until pink.
Notes
Use an alternative sweetener if you cannot get hold of coconut nectar
Raw shrimp is recommended but cooked shrimp works too. Just heat through for more than then 2 minutes to avoid the rubbery texture
The soft plantains (with the dark almost black skin) tend to be very sweet and absorbs a lot of liquid. Plantains with a more yellow skin are more firm and not as sweet (which I prefer)