NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

0.75 medium green plantain

1 tsp olive oil

3 cloves garlic

0.25 cup low-sodium chicken broth

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 tsp lime juice

PREPARATION

• 1

  Peel the green plantain and cut it into one-inch thick rounds.

• 2

  Boil the plantain pieces in a pot of water for 15 minutes until they are tender when pierced with a fork.

• 3

  Drain the plantains and place them in a large bowl or mortar and pestle.

• 4

  Mash the warm plantains with half of the minced garlic, sea salt, and two tablespoons of the chicken broth until the mixture is thick and slightly chunky.

• 5

  Season the shrimp with smoked paprika, black pepper, and a pinch of salt.

• 6

  Heat the olive oil in a large skillet over medium heat and sauté the remaining garlic until it becomes fragrant.

• 7

  Add the shrimp to the skillet and cook for two to three minutes per side until they are pink and opaque.

• 8

  Pour the remaining chicken broth and lime juice into the skillet, stirring for one minute to create a light sauce.

• 9

  Spoon the mashed plantain onto a plate and top it with the sautéed shrimp and pan sauce.

• 10

  Garnish the dish with freshly chopped cilantro before serving.