Bacanes perdidos, or lost tamales, is a delicious use for leftover plantain tamales. This dish is a specialty of Baracoa.
Yield: serves 4-6
- 2 lb. large shrimp, peeled and deveined
- <sup>1</sup>⁄<sub>3</sub> 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
- <sup>1</sup>⁄<sub>4</sub> bunch cilantro, chopped
- Leaves from 5 sprigs oregano, chopped
- <sup>1</sup>⁄<sub>2</sub> - 1 tsp. cayenne
- 6 plantain tamales, cut into 1" pieces
- Freshly ground black pepper
- 1 recipe pumpkin rice
- 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.
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