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Shrimp and Plantains in Spicy Tomato Sauce CARLA HALL

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Dinner is served tonight with this Shrimp and Plantains in Spicy Tomato Sauce!

ingredients
SHRIMP AND PLANTAINS IN SPICY TOMATO SAUCE
2 tablespoons olive oil
3 ripe sweet yellow plantains (peeled, cut in half lengthwise, cut on 1/2-inch bias)
1 onion (peeled, thinly sliced)
2 cloves garlic (peeled, minced)
1 1- inch piece ginger (peeled, grated)
1/2 teaspoon cayenne pepper
1 1/2 teaspoon smoked paprika
1/4 cup white wine
1 can whole san marzano tomatoes (crushed with hands, 28 ounces)
2 cups vegetable stock
1/4 cup parsley (chopped, to garnish)
Kosher salt and freshly ground black pepper (to taste)
SHRIMP:
2 tablespoons olive oil
1 1/2 pounds medium shrimp (peeled, deveined, tails-on)
Kosher salt and freshly ground black pepper (to taste)

directions
In a shallow Dutch oven or pot add the olive oil and heat over medium-high heat. Add the plantains and cook until golden on both sides, about 5 minutes. Season with salt and pepper. Remove to a plate.
Add the onion and cook until translucent, about 4 minutes. Add the garlic and ginger during the last minute of cooking. Add the cayenne and smoked paprika and stir to coat. Season with salt and pepper.
Deglaze the pan with white wine, scraping up the browned bits. Add the tomatoes and vegetable stock. Add the plantains back to the pot, bring to a simmer, cover and allow to cook until tender, about 10-15 minutes.
Remove the lid add the shrimp and continue to simmer shrimp for another 2 minutes. Add additional vegetable stock if necessary to slightly thin the sauce. Serve garnished with parsley.
For the Shrimp: In a large saute pan add the olive oil and heat over medium-high heat. Season shrimp with salt and pepper and add to the saute pan. Quickly sear for 30 seconds on each side, just until the outside is pink. Finish cooking in the tomato broth.
Tip: Freeze the broth and use it as a base for different dishes and soups!

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