Bacanes perdidos, or lost tamales, is a delicious use for leftover plantain tamales. This dish is a specialty of Baracoa.
- 2 lb. large shrimp, peeled and deveined
- 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 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. Serve with pumpkin rice.