08-05-2006, 02:50 PM
Deb on LAWL
Join Date: Feb 2006
Location: Great Falls, MT
S/C/G: 256.8/see ticker/150
mashed plaintains and garlic tomato shrimp
I always think of Milca when I see plantains
Mashed Plantains and Garlic Tomato Shrimp
2 green plantains ( available produce department )
2 tsp extra virgin olive oil, divided
1 small yellow onion, chopped
1 small green bell pepper, seeded and finely chopped
4 cloves garlic, cracked away from skin and finely chopped
1 ¼- 1 ¾ lbs small shrimp, peeled, deveined, and coarsely chopped,( size according to plan )
¼ tsp Morton lite salt
¼ tsp pepper
1 ( 8 oz can ) no salt added tomato sauce
3 Tbsp finely chopped parsley leaves
2 tsp hot sauce
Slit the skins of the plantains from end to end to vent them for microwave cooking.
Wrap each of them in wax paper, twisting up paper at ends.
Microwave the plantains 4-5 minutes together or 90 seconds each individually on high.
While plantains cook, place a medium nonstick skillet on the heat over a high flame.
Coat skillet with cooking spray.
Add the 1 tsp of extra virgin olive oil to skillet. Then sauté half of the onions.
Place the onions on a platter and cover with foil to reserve heat.
Return pan to stove and reduce heat to between medium high and medium heat. Add 1 tsp olive oil; coat again with cooking spray.
Add remaining finely chopped onion, the bell pepper, garlic and shrimp.
Season with the salt and pepper.
Add the zest of one lemon. Cook until shrimp are firm and pepper begins to soften, about 4 minutes.
Add the juice of ½ of lemon, the tomato sauce and parsley.
Turn off heat.
Peel and mash the steaming hot plantains.
Serve the mashed plantains on a platter or dinner plates topped with the garlicky shrimp and tomatoes.
Makes: 4 servings
Serving size: ¼ of recipe
LA Exchange: 1 Protein, 2 Vegetables, 1 Fruit