Sunday, September 2, 2012

Zesty Lime Shrimp & Avocado Salad with Plantain Tortilla Chips

Please pardon the long title today... it's a mouthful that it worth the extra words! I wanted to prepare something that would be light and refreshing for lunch this afternoon, and zeroed in on a seafood salad when Whole Foods had a great special on cooked, clean shrimp.

Skinnytaste's Zesty Lime Shrimp and Avocado Salad could hardly be easier and fit the bill more perfectly. It was the perfect amount of zip, tang and creaminess.
On a few occasions in restaurants I have enjoyed ceviche with accompanying plantain chips, and I thought they would offer just the right crunch today as well. I was just going to fry up my own when I stumbled upon a recipe for homemade plantain tortilla chips on the Tropical Traditions website that looked too good to be true.

I couldn't resist trying it out myself, but was certain it was going to be an epic flop. I will confess I had trouble rolling out my "dough," overcooked more than my share of chips and then promptly ATE more than my share as well.

Usually I wouldn't share a recipe that yielded mixed results, but these are so intriguing and tasty that I cannot wait to try my hand at them again. And I think anyone and everyone who misses salty, crunchy chips should do the same!

Here's where I think I went wrong:
-I thought my plantains were pretty dry, so didn't bother with the step of spreading them out on a baking sheet for an hour first
-I didn't follow the advice of removing some chips that might start to brown prior to others. My thinner chips definitely got overdone, but a couple were still a smidge chewy when I removed them.
-I didn't realize until the last minute that I was out of coarse salt, which adds not just flavor but a nice visual touch

What DID work for me:
-I found the easiest way to get uniform, thin dough was to place it on a Silpat-lined baking sheet, then use a spatula to spread it out evenly

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