Sea-Land Crunch


Sea-Land Crunch
Preparation time
Cooking time


For 4 Person(s)


  • 2 pound(s) jumbo shrimp, clean, peel, de-veined
  • 2 teaspoon(s) salt
  • 2 teaspoon(s) Grace Caribbean Traditions Black Pepper
  • 4 ounce(s) all purpose flour
  • 2 medium eggs, beaten
  • 4 ounce(s) shredded coconut
  • 2 cup(s) Grace Vegetable Oil
  • 3 tablespoon(s) olive oil
  • 2 clove(s) garlic, minced
  • 1 medium onion,chopped
  • 3 tablespoon(s) Grace Caribbean Traditions Curry Powder
  • 1 cup(s) Grace Carrot Juice
  • 4 ounce(s) Margarine
  • 1 pound(s) irish potato
  • 1 pound(s) ripe plantain
  • 1 pound(s) ripe plantain
  • 2 teaspoon(s) salt
  • 3 tablespoon(s) olive oil

Sea-Land Crunch Directions

  1. Clean, peel and de-vein shrimp.
  2. Season with salt and Grace Caribbean Traditions Black Pepper.
  3. Coat shrimp in flour, dip in beaten eggs, then coat in shredded coconut.
  4. In a large skillet, place Grace Vegetable Oil and heat.
  5. Deep fry shrimp, drain on absorbent paper.
  6. In a saucepan, heat olive oil, add garlic and onions and saute for 2 minutes. Set aside.
  7. Add water to a stock pan and bring to boil.
  8. Add irish potatoes and cook for 5 minutes, add plantains and boil until both are tender.
  9. Remove irish potatoes and plantains from liquid, reserving liquid.
  10. While still hot crush irish potatoes and plantains with Grace Hello Margarine and some of the reserved liquid, whisk until smooth.
  11. Place potato and plantain mixture in a large piping bag. Pipe in the centre of the plate, place crispy shrimp around the mixture.
  12. Lightly drizzle on Curried Carrot Sauce.

    To Serve: Garnish with baked ham and sprig of rosemary, serve hot. 

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