Plantains don’t have to be fried! Ripe ones (yellow with black spots) taste great grilled.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for the grill
- 1/2 small shallot, finely chopped
- 1 tablespoon red wine vinegar
- 1/2 cup chopped fresh cilantro (leaves and tender stems)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- Pinch of red pepper flakes
- Kosher salt and freshly ground pepper
- 1 1/2 pounds peeled and deveined jumbo shrimp
- 2 Cubanelle chile peppers, seeded and cut into 1-inch pieces
- 3 ripe plantains, peeled and halved lengthwise
Instructions
- Preheat a grill to medium high. Lightly oil the grill grates. Combine the shallot and vinegar in a small bowl; let sit 5 minutes. Add the cilantro, cumin, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and stir to dissolve the salt. Stir in 3 tablespoons olive oil.
- Toss the shrimp and Cubanelles with 1 tablespoon of the cilantro sauce and 1 tablespoon olive oil; season with salt and pepper. Thread onto 8 long skewers. Brush the plantains with the remaining 1 tablespoon olive oil.
- Arrange the plantains and shrimp skewers on the grill. Cook the plantains until lightly charred, 2 to 3 minutes per side; cook the shrimp skewers until opaque, 3 minutes per side. Cut the plantains into bite-size chunks. Divide the shrimp skewers and plantains among plates. Drizzle the skewers with the remaining cilantro sauce.
Nutrition Facts
| Calories | 490 |
| Total Fat | 20 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 273 milligrams |
| Sodium | 1502 milligrams |
| Carbohydrates | 47 grams |
| Dietary Fiber | 4 grams |
| Protein | 32 grams |
| Sugar | 21 grams |
Reviews
This was so easy and really good.