Garlic Shrimp Plantain Cups
These Garlic Shrimp Plantain Cups are an awesome hand-held appetizer or dinner option that will truly impress everyone at your table, plus all you need is a simple kitchen tool….a lemon juicer! These delicious cups are fried until perfectly golden and then filled with succulent sautéed shrimp that is tossed in a garlic butter white wine sauce. The shrimp is finished off with a burst of fresh lime juice, which complements the flavors perfectly! This is a really great recipe for entertaining guests, but it is also perfect for a weeknight dinner because you can have dinner on the table in about 30 minutes.
Ingredients
FOR THE PLANTAINS
3 large green plantains
1 cup avocado oil
salt, to taste
garlic powder, to taste
FOR THE SHRIMP:
½ tsp salt
1 ½ pounds shrimp, peeled, deveined & butterflied
2 tbsp extra-virgin olive oil
8 garlic cloves, thinly sliced
¼ tsp crushed red pepper flakes, or to taste
½ cup dry white wine or broth
4 tbsp butter
1 tbsp lime juice
Salt, to taste
3 tbsp chopped cilantro
Instructions
To make the plantain cups, peel the skin off of green plantains, and cut into 2-inch thick slices (about 6 slices per plantain)
Heat the oil in a medium-sized pot and place the cut plantains inside the oil and fry for about 3-4 minutes until they are golden. Remove them and place them on a plate lined with paper towel.
Using a lemon juicer, place some plastic wrap on the inside ( so the plantains don’t stick) and then squeeze 2 chunks of plantain inside to form them into cups. Add them back to the oil and fry for about 3 minutes, until golden brown.
Remove and place them on a plate lined with paper towel and sprinkle with a little salt and garlic powder.
To make the shrimp, season with ½ tsp salt.
In a large skillet over medium-high heat, add 2 tbsp olive oil and cook shrimp until it is pink but slightly undercooked, about 2 minutes per side (you will finish cooking it in the sauce later.) Transfer to a plate and set aside, leaving as much oil in the pan as possible.
Add garlic and crushed red pepper and sauté until fragrant, about 1 minute. Add wine and let reduce by half, about 2 minutes.
Add the butter and stir until the butter is melted and the sauce is thickened, about 4-5 minutes more.
Add the shrimp back into the pan and toss to coat until the shrimp is fully cooked about 2-3 minutes, depending on their size. Remove from flame and add salt to taste.
Serve by adding the shrimp and sauce into the cups.
Garnish with freshly squeezed lime juice and cilantro.
