Equipment
- Deep Fryer
- Tostenera to stuff plantains
Ingredients
- 1 lbs Shrimp peels and tail off
- 2 Green plantains
- ⅔ cup Onions diced
- ½ cup Green Peppers diced
- 3 cloves garlic diced
- 1½ cup tomato sauce
- ½ cup Dry white wine
- 1 tlbs White wine vinegar
- 1 tsp Red pepper flakes
- ½ tsp salt
- 1½ tlbs Parsley freshly chopped
- 1 pack Sazon goya sin anchiote optional
Instructions
- Heat up oil in a pot or deep fryer to 375F.
- Coat a pot with olive oil. Add your onions, green peppers and garlic. Cook for about 5 minutes.
- Once cooked, add the tomato sauce, dry white wine, white wine vinegar, red pepper flakes, salt and parsley. Bring to a boil, reduce heat to medium-low and cover. Allow to simmer for 10 minutes.
- After, add shrimp. Stir together with sauce, cover and allow to cook for five minutes or until the shrimp is no longer gray and turns pink and you see that the shrimp curls on itself and the two ends almost touch each other.
- To make the plantain cups, peel the green plantains, and cut into 1 – 2 inch thick slices. Place the cut plantains inside the oil and fry for about 1-2 minutes until they are gold. Remove them and place them on a plate lined with paper towel.
- Using a tostenera for stuffing plantains, squish the chunks of each plantain to form them into cups. After, add them again to the oil and fry for about 3-4 minutes, until golden brown.
- Remove and place them on a plate lined with paper towel, sprinkle with salt, and serve!
- Once your shrimp are cooked and your plantains cups are done, add the shrimp and sauce into the cups, about 2-3 shrimps per cup.
- Garnish with parsley and serve. Enjoy!!
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