Shrimp & Grits Plantain Cups

the perfect balance of creamy, crispy, and bold flavors, with tender shrimp seasoned to perfection in MAHMI Sweet & Spicy Creole Seasoning.

Juicy shrimp, seared to perfection, soak up the rich flavors of caramelized onions, garlic, and sweet peppers, delivering a deep, savory sweetness. But the true star of the dish is MAHMI Sweet & Spicy Creole Seasoning, which layers in a perfect balance of smoky warmth, a touch of sweetness, and just the right kick of heat.

Each mouthful is an explosion of flavors—buttery, creamy, crispy, and bold with just the right amount of spice. The plantains add a subtle natural sweetness that pairs beautifully with the spiced shrimp, while the grits bring a smooth, comforting richness. It’s a dish that feels indulgent yet balanced, making it impossible to stop at just one.

Perfect for brunch, gatherings, or when you want to impress, these Shrimp & Grits Plantain Cups turn familiar flavors into something extraordinary. One bite, and you’ll be hooked!

Main Ingredients:

For the Plantain Cups:

• 3 medium-sized plantains (cut into 2-inch thick slices, roughly 10-15 cups)

• 2 cups oil (for frying)

• ½ tsp salt

For the Grits:

• 1 cup quick grits

• 2 cups chicken broth or water

• 2 cup heavy cream

• 1/2 tbsp butter

For the Shrimp:

• 10-15 shrimp, peeled & deveined

• 1-1/2 tbsp MAHMI Sweet & Spicy Creole Seasoning

• 1 tbsp butter

• 1 tsp olive oil

• 1/2 small onion, thinly sliced

• 3 garlic cloves, minced

• 3 sweet peppers, diced

• Fresh cilantro, chopped (for garnish)

Recipe Steps:

1. Prepare the Plantain Cups:

• Heat 2 cups of oil in a pot over medium heat.

• Cut plantains into 2-inch thick slices and fry in the oil until golden brown (about 2-3 minutes). Remove and drain on paper towels.

• Line a citrus squeezer with parchment paper. Place the fried plantains into the squeezer, 1-2 pieces depending on size, and carefully squeeze them to form a cup shape.

• Return the cups to hot oil and fry a second time, making sure not to overcrowd the pot. Fry for about 2-3 minutes until crispy and golden. Drain again on paper towels.

2. Prepare the Grits:

• In a saucepan, bring water and heavy cream to a boil.

• Slowly whisk in the grits, cover, and reduce heat to low. Cook for about 5-7 minutes, stirring occasionally.

• Stir in butter until smooth and creamy. Set aside.

3. Cook the Shrimp:

• Season shrimp with MAHMI Sweet & Spicy Creole Seasoning, and 1 tsp olive oil.

• In a skillet over medium heat, add 1 tbsp olive oil. Sauté onions, garlic, and sweet pepper until fragrant and slightly translucent (about 5 minutes). Remove from pan and set aside.

• Using the same pan, melt 1 tbsp butter and 1 tsp olive oil. Add the shrimp and cook for 2-3 minutes on each side, undisturbed, to slightly char and cook through. Stir in the sautéed onions, garlic, and sweet peppers, and cook for another 2-3 minutes until everything is caramelized.

• Remove from heat.

4. Assemble & Serve:

• Spoon a generous amount of grits into each plantain cup.

• Top with caramelized vegetables and shrimp, and garnish with fresh cilantro.

• Serve immediately and enjoy!