STREAMING NOW: Feast with Friends
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: