Sunday, April 13, 2008

Rosy's Corner

Cilantro Shrimp in Plantain Cups

For shrimp

1 Lb shrimp
1 can tomato sauce
1/2 cup fresh cilantro
1/4 onion
2 small cloves of garlic
1 bay leaf
peanut oil
1/4 cup bitter orange
1 tbsp capers
salt and pepper to taste
1/2 small yellow pepper
1/2 small red pepper

Clean shrimp and set aside. Meanwhile,saute onion, garlic on 12 tbsp of peanut oil. Once onion is pale, add red pepper and yellow pepper. Rinse capers under water for a minute so it is not too salty then add to the pan. Then add the tomato sauce. Once it is simmered, add the chopped cilantro and the shrimp. Cook for about 3 more minutes

For plantain cups

3 green plantains cut in to 1 1/2 inches
peanut oil to cover the plantains

In a large pot or deep fryer, fry plantains until golden yellow. Set aside on paper towel until cooled. Once cooled place one plantain piece in to a small cup or jello mold. Take a pestle and press lightly until the desired cup shape. Take the cups and re-fry until golden brown. Once cups are done, take the desired amount of shrimp and sauce and add to cup

For rice

1 cup of white rice
2 cups water
salt and pepper to taste

Boil 2 cups of water, add salt and pepper and then the rice. Once the water is almost evaporated, cover rice and turn down heat to low. Cook for 7 minutes. Turn rice with spoon and cook for another 7 minutes.

Serve the plantain filled cups and put over a spoon of rice.


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