- 1-1/2 lb. large shrimp, shelled and cut into three pieces
- 6 Tbs. extra-virgin olive oil
- 1 medium white onion, diced
- 3 large cloves garlic, smashed or put through a garlic press
- 1/2 large sweet green pepper, diced
- 2 Tbs. fresh cilantro, diced
- 1/4 cup cooking wine
- 1 8-oz. can tomato sauce
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
- 1/2 tsp. cayenne pepper
- 6 large green plantains
- 3 cups canola or corn oil for frying
- 10 small pimento stuffed olives for garnish
- Lemon slices and tomato slices for garnish
- Prepare Shrimp: In a large skillet heat the olive oil. Add the onion, fresh garlic, green pepper, and cilantro, and sauté in the olive oil until the veggies are limp.
- Add the wine, tomato sauce, oregano, garlic powder, salt, black pepper and cayenne pepper. Sauté all very well, for about five minutes.
- Lower the heat and add the cleaned and cut up shrimp. Let it cook until the shrimp turn pink. Do not raise the flame. Turn off the heat and remove from the burner. Leave it covered until ready to use.
- Prepare Plantain Cups: Peel the plantains, cut them into 2-inch barrels, and fry them in oil of choice at 325 degrees for about 7 minutes, or until golden and soft inside. One plantain should make 4 cups.
- Use a “tostonera,” or plantain press, to mash them down.
- Fry the cups a second time at 365 degrees to get a crispy shell, careful not to let them turn too brown, and stuff them with the shrimp.
Recipe Courtesy of Merengue in Boston, MA