Cooking with plantains is an effortless approach to swap up your starchy sides. They are steadily referred to as the pasta and potatoes of the Caribbean. At the inspiration to find, plantains normally is a shrimp intimidating. They see fancy bigger versions of bananas that are more unparalleled to birth out. Nonetheless, at the same time as you catch interior, the fruit is a shrimp bit candy with a starchy texture that works well when fried, roasted, sautéed or baked. Food & Wine’s handbook to those warmth-climate fruits give you recipes for every stage of ripeness, from the potato-fancy inexperienced plantains to the ultra-ripe shadowy plantains that are ideally noble for dessert.