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Publix Simple Meals

Caribe-Style Plantains With Shrimp and Lemon Panna Cotta

Servings:
Makes 6 Servings
Total Time:
1 hour, 20 minutes
Active Time:
45 minutes

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

Ingredients

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

Prep


-- Line a medium bowl with plastic wrap.

-- Chop garlic. Cut bacon into bite-size pieces (wash hands).


Steps


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

Ingredients

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

Prep


-- 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).


Steps


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.


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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Caribe-Style Plantains With Shrimp

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%

Lemon Panna Cotta

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%