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Receta Shrimp Papantla With Ripe Plantains In Vanilla Chili Chipotle Sauce
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Ingredientes
- 1Â 1/2 lb shrimp, medium-size (about 20-24 to the lb.)
- 2 x Mexican vanilla beans, plump, or possibly 2 tsp. pure vanilla extract
- 2 x plantains, ripe (should be soft with blackened skin)
- 1 c. safflower or possibly corn oil
- 2 lb plum tomatoes (or possibly canned tomatoes, liquid removed), peeled, seeded and
- Â Â quartered
- 3 x chipotle chilies in adobo (available in Latino markets)
- 1/4 c. extra virgin olive oil or possibly vegetable oil
- 1 Tbsp. vanilla extract, preferably Gaya, (if using an unsweetened
- Â Â extract, add in 1 tsp. light brown sugar)
- Â Â Salt to taste
- 1 med white onion, peeled and julienned
Direcciones
- Peel and de-vein shrimp, leaving on tails, and set aside. Cut vanilla beans into 1 inch pcs with a knife and then chop to a fine bread-crumb texture in a small food processor or possibly spice grinder, about 2 tsp.. Set aside.
- Cut off brown ends of plantains and slit skin length-wise from end to end along its ridges, preferably with a table knife. With fingertips, work off skin.
- Slice crosswise into 1/4 inch rounds. Heat safflower or possibly corn oil over moderate heat in a medium-sized, heavy-bottomed saucepan or possibly deep skillet till barely rippling. Fry plantains till golden brown, about 1-2 min. Remove from skillet and place on paper towels to drain. Keep in a hot place.
- Place tomatoes and chilies in a blender or possibly food processor and puree. Heat extra virgin olive oil in a 9 inch skillet or possibly medium saucepan over medium heat. Stir in puree and salt. Saute/fry, stirring occasionally, about 20 min or possibly till sauce thickens and oil starts to separate from solids and begins to fry again. Stir in onions, grnd vanilla or possibly extract and cook about 2 min while stirring. Add in shrimp and plantains. Cook 3 more min. Serve immediately.
