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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is an appetizer recipe from Cafe Verde in Pasadena, California. It consists of a cream sauce, fried plantains with a shrimp filling, and is finished with a balsamic reduction. The recipe makes more cream sauce than is needed. It can be kept in the refrigerator for a few days. I wrote the recipe as written up in the LA Times, but when I made it, I think the serving size is way too much. I could only eat 1 plantain as an appetizer. Perhaps if making as a tapas 2 would suffice, but 3 is too much for one person. I would just serve these all on a platter, and let guests take however much they want. Ingredients:
1 tablespoon butter |
1 tablespoon garlic clove, minced |
1/2 lb butternut squash, peeled seeded cut into 1/2 inch dice (about 2 cups) |
1/2 cup white wine |
1/3 cup onion, diced |
1/2 cup chicken broth |
1 cup heavy cream |
1 sprig fresh thyme |
salt & freshly ground black pepper |
2 tablespoons butter |
1 teaspoon garlic clove, minced |
12 shrimp, peeled cleaned and coarsely chopped |
1 cup salsa (pico de gallo) |
2 tablespoons white wine |
1 cup balsamic vinegar |
4 ripe plantains |
oil, for frying |
Directions:
1. Make the sauce: Heat butter in a large saucepan over high heat; cook the garlic and squash until the garlic is aromatic.
2. Add the wine and onion and reduce the heat to medium low; cook until the squash is tender and the wine has reduced to a glaze, about 15 minutes.
3. Stir in chicken broth, heavy cream and thyme; cook until reduced by about 1/3, 6 to 8 minutes.
4. Remove from heat, discard thyme, and puree with an immersion blender, or use a regular blender.
5. Strain sauce, season with salt and pepper, to taste, and thin with additional broth, if necessary.
6. To make the shrimp filling, melt butter in a large skillet, over high heat.
7. Add garlic and cook until aromatic, 1 to 2 minutes.
8. Stir in shrimp, salsa, and white wine; cook until the wine and liquid from the salsa is reduced and the shrimps are cooked, 2 to 3 minutes; remove from heat.
9. To reduce the balsamic vinegar: cook the vinegar, in a small saucepan, over medium low heat (gentle simmer) until the vinegar is reduced to a thick sauce, 8 to 10 minutes; set aside and let cool.
10. Peel the plantains and cut into thirds.
11. Use a melon baller to scoop out plantains to form a canoe. .
12. Heat 1/2 inch of oil in a skillet over medium heat and fry the plantains until they are golden and tender on all sides, about 6 to 8 minutes; drain on paper toweling.
13. To assemble: Divide 1 cup of the sauce on each of 4 serving plates.
14. Place 3 plantains on each plate and spread with shrimp filling.
15. Drizzle with the balsamic reduction and serve.
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