Ingredients (for mixture)2 lbs of medium/large raw shrimp, peeled & deveined
1 small onion (diced)
3 garlic cloves (diced)
1 roasted red pepper (finely diced; reserve liquid in jar)
1 tbsp of sazón or paprika seasoning
Extra virgin olive oil
Salt to taste
Chopped cilantro
6 to 8 green plantains
Vegetable cooking oil
Step by Step Preparation
Turn the heat onto low. Place your IMUSA FRY PAN on the stove and add 2 tsps of olive oil. Add diced onions, garlic and roasted peppers and let cook until the onions are softened and slightly brown. Remove the mixture and set aside in a bowl.
Place the shrimp inside the pan and stir, let cook for 5 minutes (or until pink). Add a small pinch of salt and sazón or paprika seasoning.
Return the onions, peppers and garlic back into the pan and mix well. Cover and let simmer on low for 10 minutes. Then set aside.
Insert about 2 inches of vegetable cooking oil into a separate IMUSA FRY PAN and let heat. Peel the plantains by removing the skin and then pat dry. Cut the plantains into 2 inch pieces; one plantain should yield about 3-4 pieces.
Fry the plantains in vegetable cooking oil until lightly browned. Set aside on a plate lined with paper towel.
When all your plantains are lightly fried and cooled enough to touch smash plantains with the IMUSA PLANTAIN PRESS into a circle. The plantain should be enough to overlap the inner circle of the press. The excess plantain will help in keeping the mixture you’ll add later on in place.
After shaping the plantains, place them back in the pan and re-fry until golden brown. While still hot, season with a dash of salt.
Set aside on a plate and spoon some of your shrimp mixture on top of the Fried Plantains. Top them with chopped cilantro and serve.
