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Publix Aprons Recipes

Caribe-Style Plantains With Shrimp and Lemon Panna Cotta

Total Time - 1 hour, 20 minutes (Active Time - 45 minutes) / Makes 6 Servings

Cooking Sequence

  • Prepare dessert and begin to chill - 20 minutes
  • Prepare plantains with shrimp; serve - 25 minutes
  • Complete dessert chill time; serve - 35 minutes

Caribe-Style Plantains With Shrimp and Lemon Panna Cotta

Caribe-Style Plantains With Shrimp

plastic wrap
7 cloves garlic, coarsely chopped
5 slices bacon
4 cups frozen pre-fried plantains (tostones), about 1 lb
3 tablespoons + 2 teaspoons extra-virgin olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 (8-oz) container trinity mix
1 lb cooked shrimp (thawed; tails off)
1 cup sofrito

  • Line a medium bowl with plastic wrap.
  • Chop garlic. Cut bacon into bite-size pieces (wash hands).
  1. Preheat large sauté pan on medium-high 1–2 minutes. Place bacon in pan; cook 5–6 minutes or until crisp. Place tostones in microwave-safe bowl; microwave on HIGH 3–4 minutes or until thawed and warm.
  2. Transfer tostones to food processor with bacon (including bacon fat), 1 tablespoon garlic, 3 tablespoons oil, salt, and pepper; process until smooth. Transfer tostone mixture to bowl; press with back of spoon to create well in center.
  3. Heat same pan on medium 1–2 minutes. Place remaining 2 teaspoons oil in pan, then add trinity mix and remaining 1/2 teaspoon garlic; cook 2–3 minutes or until tender.
  4. Stir in shrimp and sofrito; cook and stir 2–3 minutes or until hot. Transfer shrimp mixture to center of tostone mixture. Invert onto serving plate and serve.

CALORIES (per 1/6 recipe) 510kcal; FAT 32g; CHOL 175mg; SODIUM 1300mg; CARB 29g; FIBER 5g; PROTEIN 25g; VIT A 20 %; VIT C 50%; CALC 8%; IRON 4%

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Lemon Panna Cotta

1/4 cup water
2 (.25-oz) envelopes unflavored gelatin
2 tablespoons ginger root, grated
Zest/juice of 3 lemons
1/4 cup granulated sugar
1 (13.5-oz) can coconut milk
1 (15-oz) can cream of coconut

  • Combine water and gelatin in medium bowl; let stand 4–5 minutes.
  • Peel and grate ginger.
  • Zest/grate lemon peel (no white; 2 teaspoons); squeeze lemons for juice (6 tablespoons).
  1. Place in small saucepan on medium heat: ginger, lemon zest, sugar, coconut milk, and cream of coconut; cook and stir 2–3 minutes or until sugar melts.
  2. Stir lemon juice into coconut mixture; pour mixture (through a wire-mesh strainer) into gelatin, then whisk until well blended. Pour into 2-quart serving dish (or six custard cups); chill 1 hour or until gelatin sets. Serve.

CALORIES (per 1/6 recipe) 420kcal; FAT 25g; CHOL 0mg; SODIUM 35mg; CARB 49g; FIBER 1g; PROTEIN 5g; VIT A 0%; VIT C 10%; CALC 2%; IRON 10%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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Dry Grocery
Add to your grocery list 1 (13.5-oz) can coconut milk
Add to your grocery list 1 (15-oz) can cream of coconut
Add to your grocery list 1 cup sofrito
Add to your grocery list 2 (.25-oz) envelopes unflavored gelatin

Add to your grocery list 4 cups pre-fried plantains (tostones), about 1 lb

Add to your grocery list 5 slices bacon

Add to your grocery list fresh ginger root
Add to your grocery list 7 cloves garlic
Add to your grocery list 3 lemons (for zest/juice)
Add to your grocery list 8 oz trinity mix (fresh diced onions, bell peppers, celery)

Add to your grocery list 1 lb cooked shrimp

From Your Pantry
Add to your grocery list 3 tbsp + 2 tsp extra-virgin olive oil
Add to your grocery list 1/4 cup granulated sugar
Add to your grocery list 1/4 tsp kosher salt
Add to your grocery list plastic wrap

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Aprons Advice

  • Complete your meal with fresh-cut fruit, a fresh salad blend, and Cuban bread.
  • Peel fresh ginger root easily using the side, or cup, of a soup spoon to gently scrape the peel off before grating.
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Recipe Version seaf0155