-- 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
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.
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.
-- 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.