This traditional Puerto Rican dish is filled with tender plantains that pair deliciously with shrimp and tomatoes.
Serves: 4Prep: 1 hourCook: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- Vegetable oil, for frying
- 2 green plantains, peeled and cut into thin slices
- 3 tbsp. butter, softened and divided
- 3 sprigs fresh rosemary, 1 finely chopped
- 1⁄8 tsp. garlic powder
- 1⁄4 cup pork rinds, crushed
- 1⁄2 cup onion, chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- 1 tbsp. tomato paste
- 2 tbsp. lemon juice
- 1 red bell pepper, chopped
- 3 oz. (150-200 ct.) cooked small shrimp
- In a pot, heat enough oil to cover plantains to 325°F. Fry the plantains for about 2-5 minutes, until golden brown. Remove the plantains and drain on paper towels. Place in a bowl.
- Use a potato masher to mash the plantains until smooth. Add 2 tablespoons butter, 1 sprig finely chopped rosemary and garlic powder. Stir in crushed pork rinds and set aside.
- In a large skillet over medium heat, add remaining 1 tablespoon butter. Once melted, add onion, remaining rosemary sprigs, garlic, tomato and tomato paste. Cook until softened.
- Remove rosemary sprigs and transfer mixture to a blender. Process until smooth, then return to the skillet. Add lemon juice, bell peppers and shrimp.
- Bring mixture to a simmer and cook until bell peppers are softened.
- To serve, squeeze the plantain mixture into a ramekin, then flip out onto a plate. Run a small knife between the plantain and ramekin to help get the mixture out.
- Spoon the shrimp mixture over the plantain mash and serve. Refrigerate leftovers.