Coastal Shrimp with Rice and Plantains

Name: Coastal Shrimp with Rice and Plantains
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 1 tablespoon olive oil; 1 pound shrimp (large, peeled and deveined); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 tablespoon butter; 0.5 white onion (medium, finely chopped); 2 clove garlic (minced); 1 Roma tomato (seeded and diced); 0.25 cup chicken broth; 2 tablespoon fresh cilantro (chopped); 1.5 cup white rice (uncooked); 3 cup water; 2 ripe plantains; 0.25 cup vegetable oil (for frying)

Succulent shrimp quickly cooked in a vibrant tomato and herb sauce, served with fluffy white rice and sweet, caramelized fried plantains for a complete coastal-inspired meal.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: Colombian
Difficulty: Easy
Cost: $3.65/serving

Dietary

Nut-Free
Gluten-Free

Ingredients

1 tablespoon olive oil
1 pound shrimp (large, peeled and deveined)
0.5 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon butter
0.5 white onion (medium, finely chopped)
2 clove garlic (minced)
1 Roma tomato (seeded and diced)
0.25 cup chicken broth
2 tablespoon fresh cilantro (chopped)
1.5 cup white rice (uncooked)
3 cup water
2 ripe plantains
0.25 cup vegetable oil (for frying)

Instructions

Combine white rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
While rice cooks, peel and slice the ripe plantains into 1/2-inch thick diagonal pieces.
Heat vegetable oil in a large skillet over medium heat. Fry plantain slices for 2-3 minutes per side, until golden brown and caramelized. Remove and place on a paper towel-lined plate.
Season shrimp with salt and black pepper.
In a clean skillet (or the same skillet after wiping out excess oil), melt butter over medium heat. Add white onion and cook until softened, about 3-4 minutes.
Add garlic and diced Roma tomato to the skillet. Cook for 2 minutes, stirring frequently.
Stir in chicken broth and fresh cilantro, then add the seasoned shrimp. Cook for 3-5 minutes, stirring occasionally, until shrimp are pink and cooked through. Do not overcook.
Fluff the cooked rice with a fork. Serve the shrimp over a bed of aromatic rice, with the fried plantains on the side.

Notes

Ensure plantains are very ripe (mostly black or dark yellow) for the best sweet and soft texture. For spicier shrimp, add a pinch of red pepper flakes with the garlic.

Nutrition (per serving)

Calories: 586
Protein: 19.3 g
Carbohydrates: 85.9 g
Fat: 20.2 g
Fiber: 4.4 g
Sodium: 876 mg
Saturated Fat: 4.3 g
Sugar: 14 g
Cholesterol: 133 mg