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Shrimp with Pink Sauce and Fried Plantains
Cook up Knorr's delicious Shrimp with Pink Sauce and Fried Plantains. A recipe that's quick and easy to make but flavorful to eat!
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20 mins
Cooking Time
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15 mins
Prep Time
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6 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 310.0 |
| Calcium (g) | 6.0 % |
| Carbohydrates (g) | 22.0 g |
| Cholesterol (g) | 125.0 mg |
| Fat (g) | 20.0 g |
| Fiber (g) | 2.0 g |
| Iron (g) | 4.0 % |
| Protein (g) | 12.0 g |
| Saturated Fat (g) | 6.0 g |
| Sodium (g) | 920.0 mg |
| Sugars (g) | 10.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Put Knorr Chicken Bouillon Cube and tomato paste in small bowl; add hot water and stir until dissolved. Set aside.
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Heat olive oil in large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in Bouillon mixture, cream and chipotle peppers and bring to a boil over medium-high heat. Reduce heat to low; add shrimp and cook, stirring occasionally, until shrimp turn pink, about 4 minutes. Set aside and keep warm.
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To make fried plantains, heat vegetable oil in deep skillet to 325°. Fry plantains in batches until light golden, about 2 minutes; drain on paper towels. Flatten fried plantains using plate or tostonera.
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Heat oil and fry plantains again, in batches, turning once, until golden brown and crisp, about 2 minutes; drain on paper towels. Salt to taste then top with shrimp mixture.
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What you’ll need
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