Cuban Shrimp Creole with Sweet Plantains & White Rice

Big shrimp simmered in a tangy tomato, pepper and wine sauce with a little hot sauce, the way Cuban families make it for holidays. Spoon it over white rice with caramelized maduros.

Ingredients

• 2 lb large raw shrimp, peeled and deveined
• 1 medium onion, chopped
• 1 green and 1 red bell pepper, chopped
• 4 garlic cloves, minced
• 2 (8 oz) cans tomato sauce
• 2 tbsp chopped parsley
• 2 very ripe (black-spotted) plantains
• 1¾ cups long-grain white rice

From your pantry: 3 tbsp olive oil, 2 tbsp oil for frying, ⅓ cup dry white wine, 1 tbsp red wine vinegar, 2 tsp Worcestershire sauce, 2 tsp hot sauce, 1 bay leaf, salt, pepper.

Instructions

1. Start the rice. Peel the plantains, slice them on a long diagonal ½ inch thick, and fry in the frying oil over medium heat until deep golden and soft, 2 to 3 minutes per side. Drain on paper towels and salt lightly.
2. Heat the olive oil in a large skillet over medium heat. Cook the onion and peppers until softened, 4 to 5 minutes, then add the garlic for 30 seconds.
3. Stir in the tomato sauce, wine, vinegar, Worcestershire, hot sauce and bay leaf. Simmer, partly covered, for 10 minutes so the sauce thickens and loses its raw edge.
4. Season the shrimp with salt and pepper and add them to the sauce. Cover and cook on low until pink and curled, 4 to 6 minutes; don't let them go longer or they turn rubbery.
5. Remove the bay leaf, stir in the parsley and taste for salt and heat. Serve over the rice with the sweet plantains.

Tip: Traditional versions use a jar of roasted red pimientos; the red bell pepper stands in, but stir in a few chopped jarred pimientos if you have them.

Nutrition per serving

Adapted from A Sassy Spoon.

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