Yield: 1 servings
|2 \N||Green plantains|
|½ \N||Ripe plantain|
|4 \N||Cloves garlic; mashed|
|3 tablespoons||Olive oil|
|1½ teaspoon||Salt; (adjust to taste)|
|1 tablespoon||Olive oil|
|½ small||Onion; chopped|
|2 \N||Cloves garlic; minced|
|6 \N||Sweet little chilis; minced (This is our|
|\N \N||; local, tasty,|
|\N \N||; non-hot pepper that|
|\N \N||; can be substituted|
|\N \N||; for 1/2 cup of any|
|\N \N||; chopped, sweet ripe|
|\N \N||; pepper with mild|
|\N \N||; heat.)|
|6 \N||Pimiento stuffed olives; chopped|
|1 pounds||Cleaned and peeled shrimp; diced|
|¼ cup||Dark Puerto Rican rum|
|½ \N||Tomato; diced small|
|2 tablespoons||Coriander; chopped|
|\N \N||Salt and pepper to taste|
FILLING (SOFRITO SHRIMP
Peel the plantains and cut each one into 4 parts. Place in a pot and cover with water. Boil until tender. Reserve some of the boiling water when you take the plantains out. Mash on a ricer or use the shredding knife from your food processor. Add the garlic, oil, and salt to the mashed plantains, working them in with a fork. If you need to soften the plantain, use the reserved liquid. Adjust the seasoning to your taste.
Heat the olive oil and saute' all ingredients except shrimp, rum, tomato, coriander, salt, and pepper. Add the shrimp and cook until they start changing color. Add the rum and ignite. Remove from the heat and add the rest of the ingredients. Season to taste. Spread the plantain mixture on top of plastic wrap and form a rectangle. Put the shrimp mixture in the middle and, with the help of the plastic wrap, roll at the same time, pressing to pack the mixture and close the roll (sushi-like). Wrap the roll in plastic wrap and let stand for a few minutes. Cut in 1" circles and heat before serving with mirliton salad (optional). To heat: Put on a pre-greased oven tray and bake in a preheated oven at 375 degrees for 10 minutes.
Recipe from Giovanna Huyke (copyright 1993 by Giovanna Huyke.) Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.