Seafood-Stuffed Plantain Cups Seafood

By carvalhohm

Ingredients

• 1 tbsp. Extra Virgin Olive Oil
• 1 lb. medium shrimp, peeled and deveined (tails removed), about 41-50 pieces
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• 1 can (8 oz.) Tomato Sauce
• 1 cup water
• 1 tbsp. GOYA® Sofrito
• 1½ tsp. Minced Garlic
• 1 packet Sazón GOYA® with Coriander and Annatto
• ¼ cup chopped fresh cilantro, cilantro
• 1 box (12 oz.) frozen GOYA® Fried Plantains Cups, heated according to package instructions
• GOYA® Vegetable Oil, for frying the plantain cups

Details

Servings 6
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1 Heat oil in large, non-stick skillet over medium-high heat. Add shrimp; season with Adobo. Cook, stirring occasionally, until shrimp turn pink on both sides, about 2 minutes; transfer shrimp to plate.

2 Add tomato sauce, water, sofrito, garlic and Sazón to same skillet. Cook, stirring occasionally, until tomato mixture comes to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until tomato mixture thickens slightly, about 5 minutes. Return shrimp to skillet. Cook, stirring occasionally, until shrimp are completely coated in tomato sauce mixture and are cooked through, about 3 minutes more. Stir in 3 tbsp. cilantro. Remove shrimp from heat

3 Evenly divide shrimp mixture among heated plantain cups. Sprinkle with cilantro; serve immediately