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Shrimp with Pink Sauce and Fried Plantains

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  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories310
Calories from Fat180
Total Fat20g
Saturated Fat6g
Trans Fat0g
Cholesterol125mg
Sodium920mg
Total Carbs22g
Dietary Fiber2g
Sugars10g
Protein12g
Calcium6%
Iron4%
Vitamin C20%
Vitamin A25%

  • 1 Put Knorr Chicken Bouillon Cube and tomato paste in small bowl; add hot water and stir until dissolved. Set aside.
  • 2 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.
  • 3 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.
  • 4 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.