Plantain Tamales in Spicy Shrimp Sauce

Name: Plantain Tamales in Spicy Shrimp Sauce
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 lb. large shrimp, peeled and deveined; Salt; 1 ⁄ 3 cup annatto-infused oil; 8-10 cloves garlic, peeled and finely chopped; 1 large yellow onion, peeled and finely chopped; 8 scallions, trimmed, white and pale green parts only, finely chopped; 2 bunches chives, finely chopped; 1 cup tomato sauce; 2 (14-oz.) cans unsweetened coconut milk; 1 ⁄ 4 bunch cilantro, chopped; Leaves from 5 sprigs oregano, chopped; 1 ⁄ 2 - 1 tsp. cayenne; 6 plantain tamales, cut into 1" pieces; Freshly ground black pepper; 1 recipe pumpkin rice

Serves
serves 4-6

Bacanes perdidos, or lost tamales, is a delicious use for leftover plantain tamales. This dish is a specialty of Baracoa.

Ingredients

2 lb. large shrimp, peeled and deveined
Salt
¹⁄₃ cup annatto-infused oil
8-10 cloves garlic, peeled and finely chopped
1 large yellow onion, peeled and finely chopped
8 scallions, trimmed, white and pale green parts only, finely chopped
2 bunches chives, finely chopped
1 cup tomato sauce
2 (14-oz.) cans unsweetened coconut milk
¹⁄₄ bunch cilantro, chopped
Leaves from 5 sprigs oregano, chopped
¹⁄₂ - 1 tsp. cayenne
6 plantain tamales, cut into 1" pieces
Freshly ground black pepper
1 recipe pumpkin rice

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Instructions

Step 1

Put shrimp into a small bowl, season with 1 tsp. salt, and set aside to marinate at room temperature for 5-10 minutes.

Step 2

Meanwhile, heat oil in a large deep skillet over medium-high heat. Add garlic and cook, stirring, for 20 seconds. Add onions,scallions, and three-quarters of the chives and cook, stirring often, until onions are soft, about 5 minutes. Add tomato sauce and cook, stirring often, until sauce thickens slightly, 3-4 minutes.Add coconut milk, cilantro, oregano, and cayenne to taste and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens, 6-8 minutes.

Step 3

Add tamales and shrimp to sauce in skillet and season to taste with salt and pepper. Increase heat to medium, cover, and cook, stirring occasionally, until shrimp are cooked through, 5-6 minutes. Divide shrimp, tamales, and sauce between 4-6 plates and garnish with the remaining chives.

Put shrimp into a small bowl, season with 1 tsp. salt, and set aside to marinate at room temperature for 5-10 minutes.
Meanwhile, heat oil in a large deep skillet over medium-high heat. Add garlic and cook, stirring, for 20 seconds. Add onions,scallions, and three-quarters of the chives and cook, stirring often, until onions are soft, about 5 minutes. Add tomato sauce and cook, stirring often, until sauce thickens slightly, 3-4 minutes.Add coconut milk, cilantro, oregano, and cayenne to taste and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens, 6-8 minutes.
Add tamales and shrimp to sauce in skillet and season to taste with salt and pepper. Increase heat to medium, cover, and cook, stirring occasionally, until shrimp are cooked through, 5-6 minutes. Divide shrimp, tamales, and sauce between 4-6 plates and garnish with the remaining chives.