Made by Chef Bruja

A classic Dominican dish featuring crispy fried plantains mashed with garlic, topped with succulent shrimp in a rich, creamy garlic sauce for an unforgettable comfort food experience.

Ingredients:

0.5x

1x

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•   3 green plantains
•   1 bowl water (for soaking)
•   1 tsp salt (for soaking water)
•   1 tbsp lime juice
•   1 tbsp white vinegar
•   1 lb large shrimp (peeled and deveined)
•   1 tsp smoked paprika
•   1/2 tsp salt (plus more to taste for both plantains and shrimp)
•   1/2 tsp black pepper (plus more to taste for both plantains and shrimp)
•   1/2 tsp garlic powder
•   1/2 tsp onion powder
•   1/4 tsp ground cumin
•   2 tbsp vegetable oil
•   2 tbsp butter
•   1/2 cup onions (diced)
•   3 cloves garlic (minced)
•   1/4 cup cold heavy cream
•   1/2 cup cold chicken stock
•   2 tbsp garlic and herb butter (cold)
•   1 tsp chicken bouillon paste
•   1 pot oil (for frying)
•   2 cloves garlic

Directions

1. Chop plantains and place in a bowl of salt water with lime and white vinegar.
2. Season shrimp with smoked paprika, salt, black pepper, garlic powder, onion powder, and ground cumin.
3. Heat oil in a pan and cook seasoned shrimp for 1-2 minutes per side. Remove and set aside.
4. In the same pan, add butter, onions, and garlic. Sauté for 1 minute until translucent.
5. Add cold heavy cream and cold chicken stock.
6. Emulsify with cold garlic and herb butter and add chicken bouillon paste.
7. Return shrimp to the pan and toss in the sauce. Season with salt and pepper to taste.
8. Heat oil to 375°F and fry plantains for 3-5 minutes until golden brown.
9. Crush garlic cloves with fried plantains. Add cold water, salt, and pepper, and continue mashing.
10. Form plantain mixture into mounds on plates and spoon shrimp with sauce over top.

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