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Tomato Garlic Shrimp over Smashed Plantains (Camarofufu)
Recipes
Tomato Garlic Shrimp over Smashed Plantains (Camarofufu)
6 servings
35 minutes total

Ingredients

  • 3 medium, green plantains
  • 1 large white onion
  • 3 medium tomatoes
  • 2 tablespoons olive oil
  • 4 tablespoons chopped garlic, divided
  • 1 (8 oz) can Spanish-style tomato sauce
  • 2 teaspoons salt-free onion-herb seasoning, divided
  • 1 ½ lb peeled/deveined medium shrimp, tails removed
  • 6 tablespoons mojo marinade
  • ½ cup sliced fresh green onions

Steps

    1. Cut plantains in half, then cut off ends. Place plantains in stockpot and cover with water. Bring to a boil; cook 15–18 minutes until plantains are tender and skin starts to peel from flesh.
    2. Meanwhile, chop white onion and tomatoes. Preheat large sauté pan on medium 2–3 minutes. Place oil and 2 tablespoons garlic in pan; cook and stir 1 minute or until golden. Add white onions and cook 2–3 minutes until tender.
    3. Stir in tomatoes and cook 4 more minutes or until tomatoes break down. Add tomato sauce and 1 teaspoon seasoning; bring to a boil. Reduce heat to low; add shrimp and cook 3–4 minutes, stirring occasionally, until shrimp are pink and opaque.
    4. Peel and mash plantains; stir in mojo marinade, remaining 2 tablespoons garlic, and remaining 1 teaspoon seasoning. Form mixture into 6 balls; press to flatten slightly. Serve shrimp and sauce over plantains, topped with green onions.

Amount per ⅙ recipe serving: Calories 330, Total Fat 6g, Sat Fat 1g, Trans Fat 0g, Chol 130mg, Sodium 910mg, Total Carb 59g, Fiber 5g, Total Sugar 24g, (Incl. 0g Added Sugars), Protein 17g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 25%