Seafood-Stuffed Plantain cups
Prep time: 15 min.
Total time: 30 min.
1 tbsp. GOYA® Extra Virgin Olive Oil
1 lb. medium shrimp, peeled and deveined (tails removed), about 41-50 pieces
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 can (8 oz.) GOYA® Tomato Sauce
1 cup water
1 tbsp. GOYA® Sofrito
1½ tsp. GOYA® Minced Garlic
¼ cup chopped fresh cilantro, cilantro
1 box (12 oz.) frozen GOYA® Fried Plantains Cups, heated according to package instructions
|1.||Heat oil in large, non-stick skillet over medium-high heat. Add shrimp; season with Adobo. Cook, stirring occasionally, until shrimp turn pink on both sides, about 2 minutes; transfer shrimp to plate.|
|2.||Add tomato sauce, water, sofrito, garlic and Sazón to same skillet. Cook, stirring occasionally, until tomato mixture comes to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until tomato mixture thickens slightly, about 5 minutes. Return shrimp to skillet. Cook, stirring occasionally, until shrimp are completely coated in tomato sauce mixture and are cooked through, about 3 minutes more. Stir in 3 tbsp. cilantro. Remove shrimp from heat.|
|3.||Evenly divide shrimp mixture among heated plantain cups. Sprinkle with cilantro; serve immediately.|