Island Shrimp in Criolla Sauce with Saffron Rice and Amarillos

Succulent shrimp simmered in a vibrant, zesty tomato-based Creole sauce, served with aromatic saffron-infused rice and sweet, caramelized fried ripe plantains.

• Prep: 30 min
• Cook: 1 hr
• Total: 1 hr 30 min
• Servings: 8
• Cuisine: Puerto Rican
• Difficulty: Medium

Dietary

• Pescatarian
• Dairy-Free
• Nut-Free
• Egg-Free
• Gluten-Free
• High-Protein
• High-Fiber
• Low-Saturated-Fat

Tags

• sauté
• fresh
• savory
• classic
• crowd-pleaser
• tangy

Ingredients

• 2 pound shrimp (large, peeled and deveined)
• 3 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 1 green bell pepper (medium, chopped)
• 5 clove garlic (minced)
• 0.25 cup fresh cilantro (chopped)
• 0.5 cup tomato sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 package sazon con achiote
• 1 cup vegetable broth
• 0.25 cup dry white wine
• 1 bay leaf
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 cup long-grain white rice (uncooked)
• 6 cup water
• 0.25 teaspoon saffron threads (crushed)
• 1 tablespoon annatto oil
• 5 ripe plantains
• 2 cup vegetable oil (for frying)

Instructions

1. Season the shrimp with a pinch of salt and pepper. Set aside.
2. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the yellow onion, green bell pepper, and 3 cloves of the minced garlic. Sauté for 5-7 minutes until softened.
3. Stir in the fresh cilantro, tomato sauce, tomato paste, dried oregano, sazon con achiote, vegetable broth, dry white wine, and bay leaf. Bring to a simmer, then reduce heat to low and cook for 15 minutes, allowing flavors to meld. Remove the bay leaf.
4. Add the seasoned shrimp to the sauce and simmer for 3-5 minutes, or until the shrimp are just cooked through and pink. Do not overcook. Taste and adjust seasoning with salt and pepper.
5. Meanwhile, prepare the Saffron Rice. In a medium pot with a tight-fitting lid, combine the 3 cups long-grain white rice, 6 cups water, annatto oil (or olive oil with turmeric), saffron threads (if using), and 1/2 teaspoon salt. Bring to a boil over high heat.
6. Once boiling, reduce heat to the lowest setting, stir once, cover tightly, and cook for 20 minutes without lifting the lid. Remove from heat and let stand, covered, for another 5 minutes. Fluff with a fork before serving.
7. For the Amarillos (Fried Ripe Plantains), peel the ripe plantains and slice them diagonally into 1/2-inch thick pieces.
8. In a separate large skillet, heat the 2 cups vegetable oil over medium-high heat. Fry the plantain slices in batches for 2-3 minutes per side, or until golden brown and caramelized. Remove with a slotted spoon and drain on paper towels.
9. Serve the Island Shrimp in Criolla Sauce hot, accompanied by saffron rice and a side of sweet amarillos.

Notes

If you don't have dry white wine, you can substitute with additional vegetable broth or a squeeze of lime juice for acidity. The dish can be made mild or slightly spicy depending on your preference by adding a pinch of red pepper flakes.

Nutrition (per serving)

• Calories: 700
• Protein: 30 g
• Carbohydrates: 105 g
• Fat: 20 g
• Fiber: 8 g
• Sodium: 800 mg
• Saturated Fat: 4 g
• Sugar: 18 g
• Cholesterol: 150 mg