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Camarones Enchilados and Fried Sweet Plantains

Camarones Enchilados
4 servings

1/2 cup olive oil
1 large onion, sliced
1 large green pepper, sliced
6 cloves of garlic, peeled and chopped
2 roasted jarred red peppers, lightly chopped
15 oz can plain tomato sauce
1 cup dry white wine
1 bay leaf
Salt
Red pepper flakes
2 pounds shelled and deveined shrimp
¼ cup chopped parsley
lime wedges
rice as an accompaniment

In a medium Dutch oven heat the olive oil over medium high heat. Add the onion, green pepper and garlic. Sauté until the onion and peppers are tender, about 5 to 6 minutes

Add the roasted jarred peppers, tomato sauce, wine, bay leaf, a pinch of salt and pepper flakes. Bring to a boil, turn down to a simmer and cook for 15 minutes.

Just before serving add the shrimp and cook just until cooked through, no more than 5 minutes. Garnish with the chopped parsley and lime wedges

Serve with white rice and sweet plantains

 

Sweet plantains
Yield: 4 to 8 servings

 4 ripe, black plantains
vegetable oil for frying

Peel the plantains and cut them on the bias 1/3-inch thick.

Heat 2-inches of oil in a medium cast-iron pot over medium heat to 325 F. Add the plantains and fry them until golden, turning them with a slotted spoon, until golden brown, about 10 minutes. Using a slotted spoon transfer them to a plate.

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