Plantain Tamales in Spicy Shrimp Sauce

Name: Plantain Tamales in Spicy Shrimp Sauce
Prep time: PT0D0H0M
Cook time: PT0D0H0M
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 pepper; 1 recipe pumpkin rice

Serves
serves 4-6

SAVEUR

By SAVEUR Editors

Published on August 30, 2005

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 pepper
1 recipe pumpkin rice

ADVERTISEMENTAD

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. Serve with 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.