Camarones en Mojo Verde y Tostones [Shrimp with Green Mojo and Plantains]

Heat 1 cup of extra virgin olive oil in a pan a couple notches below medium for about 5 minutes.

Let the oil cool down for about 10 minutes after heating.

Chop the shallot (or red onion).

Peel and cut the green plantain into thirds.

Put the cooled oil into a food processor.

Add the chopped shallots (or red onion), 5-6 cloves of garlic, 2 cups of cilantro, 1/3 cup of white vinegar, and the juice of 1/3 lemon into the food processor.

Blend the mixture until smooth.

Heat a cast iron pan above medium heat and add the plantains to cook.

In a pot, add 1 cup of rice and about 1 quart of water (or 1.5 cups for more rice).

Let the rice simmer, then reduce the heat to medium and add turmeric and smoked paprika, stirring quickly before covering to cook.

After about 3 minutes, turn the plantains to cook the other side for another 3 minutes.

Remove the plantains and let them dry on a paper towel or plate.

Once the water in the rice evaporates and you see little craters, stir it quickly and let it cook for another 3 minutes.

Smash the cooked plantains on a plate or wooden board until flat.

Refry the smashed plantains in medium heat for about 1 minute and 45 seconds to 1 minute, then drain on a paper towel.

In the same cast iron pan, melt about 3 tablespoons of butter over a couple notches above medium heat.

Add the peeled and cleaned shrimp (with tails on) to the melted butter and season with a little sea salt.

Squeeze the juice of a quarter lemon over the shrimp while cooking.

Cook the shrimp for about 1 minute to 1 minute and a half, turning them around until they turn orange, indicating they are ready.

Equipment Needed

Spice Level:

Allergens