Puerto Rican Shrimp, Sweet Corn and Ripe Plantain Sofrito Skillet

Instructions

1. 1

   1. Season the shrimp with cumin, oregano, sweet paprika, 1/2 teaspoon salt, black pepper, and 1 tablespoon (15 ml) lime juice. Mix well and let rest for 10 minutes in the refrigerator.

2. 2

   2. Heat a large skillet or wide casserole pan over medium-high heat, about 375°F/190°C at the cooking surface. Add 1 tablespoon (15 ml) olive oil and brown the ripe plantain for 2 to 3 minutes per side, until caramelized and tender. Remove and set aside.

3. 3

   3. In the same skillet, add the remaining 1 tablespoon olive oil. Add the onion and red bell pepper, and cook over medium heat, about 350°F/175°C, for 4 minutes until they begin to soften.

4. 4

   4. Add the garlic and Puerto Rican sofrito. Cook for 2 minutes, stirring constantly, until very fragrant.

5. 5

   5. Stir in the crushed tomato, broth, green olives, capers, and the remaining 1/2 teaspoon salt. Cook over medium heat for 5 minutes so the sauce thickens slightly.

6. 6

   6. Add the sweet corn and stir well. Cook 3 more minutes so it heats through and absorbs the flavor of the sauce.

7. 7

   7. Raise the heat to medium-high, about 375°F/190°C at the cooking surface, and add the seasoned shrimp. Cook for 3 to 5 minutes, stirring once or twice, until the shrimp are pink and just cooked through.

8. 8

   8. Return the browned ripe plantain to the skillet along with the butter. Fold gently for 1 minute so the butter gives the sauce a glossy finish without breaking up the plantain.

9. 9

   9. Turn off the heat and add the remaining tablespoon of lime juice and the chopped fresh cilantro. Taste and adjust salt if needed.

10. 10

    10. Serve hot, with a little extra cilantro on top if desired. It is excellent on its own or with white rice.