- 1 Knorr® Chicken flavored Bouillon Cube(s)
- 2 Tbsp. tomato paste
- 1/2 cup hot water
- 1 Tbsp. olive oil
- 2 cloves garlic, finely chopped
- 1/2 cup heavy cream
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 lb. uncooked medium shrimp, peeled and deveined
- 2 green plantains, cut into 2-in. pieces
- Vegetable oil for frying
Amount per serving
Calories from Fat180
Put Knorr Chicken Bouillon Cube and tomato paste in small bowl; add hot water and stir until dissolved. Set aside.
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.
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.
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.