This tasty delight is served up with mashed ripe plantain, mango relish & avocado mousse.

Here’s how you can make it yourself in the comfort of your own home.

PREP TIME: 1 1/2 Hours


YIELD: 1 Serving



  • 1 fl. oz. Oil, vegetable
  • Shrimp 4  
  • 1 oz. Onion, chopped
  • ½oz Garlic, chopped
  • 1 tsp. Salt 
  • ½ tsp. Pepper, black 
  • 1 fl. oz. Wine, white 
  • 6 fl. oz.  Passion fruit concentrate             


  • 1 large Mango, diced
  •  ½ oz. Parsley, chopped
  •  ½ fl. oz. Oil, vegetable
  • ½ fl. oz. Vinegar White cane 
  • ½ tsp. Salt 
  • ¼ tsp Pepper, corn 
  • ½  tsp Sugar, granulated 
  • Juice of 1   Lime


  • 1 Ripe Plantain, diced
  •  1  oz Butter Unsalted
    1 tsp Salt
  • ½ tsp Pepper, black    


  • 1 Avocado
  • 1 tsp. Salt
  • ½  tsp Pepper, black
  • 1 Lime       


  • 1 fl. oz. Balsamic syrup 
  • 2 oz. Red onion, chiffonade
  • 2 oz. Sweet pepper, chiffonade Red
  • 2 oz Escallion, chiffonade   
  •  ½ oz Parsley, chopped
  • ½  fl oz Oil, vegetable
  •  ½  fl oz Vinegar White cane
  •  ½  tsp Salt
  •  ¼  tsp Pepper, corn
  •  ½  tsp Sugar, granulated


  • In a sauté pan over medium flame add oil ad sauté onions and garlic for 1 minute.
  • Add shrimp and season with salt and pepper, sauté for 3 to 4 minutes until pink. Deglaze with white wine and add the concentrate
  • Simmer for another  minute on a low flame or until the sauce coats the shrimp


  • Place all the ingredients in a bowl except the mangoes. Stir to ensure that all the ingredients are properly combined
  • Add the mangoes and gently fold them into the vinaigrette. Wrap and place into the refrigerator to chill


  • In a sauce pot, bring salted water to a simmer, add plantain and boil until just tender remove and set aside.
  • Drain and in the same pot add butter, salt and pepper, then mash the plantain


  • Place all the ingredient in a processor and process until smooth.


  • Place all the vegetable s in ice cool water to rest for 30 minutes
  • In another bowl combine all other ingredients to make a dressing.  Just before service, toss the vegetables in the dressing and garnish appropriately

Serve and enjoy!



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