Green Plantain Turnovers Filled with Sofrito Shrimp and Light Corn-Lime Cream

Instructions

1. 1

   1. Place the peeled green plantains in a pot with enough water to cover and add 4 g (3/4 tsp) salt. Boil over medium heat until tender, 18 to 20 minutes.

2. 2

   2. While the plantains cook, pat the shrimp dry and toss them with the dry adobo seasoning. Set aside.

3. 3

   3. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium heat. Cook the sofrito, sweet peppers, onion, and garlic for 4 minutes, until fragrant.

4. 4

   4. Add the tomato paste, green olives, dried oregano, and ground cumin. Cook 1 more minute, stirring well.

5. 5

   5. Stir in the seasoned shrimp and cook for 2 minutes. Add the seafood stock or water and 1 g (1/4 tsp) salt. Cook for 3 to 4 minutes, until the shrimp are pink and the mixture is moist but not runny. Remove from the heat and let cool for 10 minutes.

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   6. In a small saucepan, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add the corn kernels and cook for 2 minutes. Stir in the heavy cream, lime juice, culantro, black pepper, and 3 g (1/2 tsp) salt. Cook for 3 to 4 minutes until slightly thickened. Blend partially with an immersion blender or mash with a fork for a rustic cream. Keep warm.

7. 7

   7. Drain the cooked plantains well and mash them while still hot with the butter and remaining salt until a smooth, moldable dough forms. If needed, add 15 to 30 ml (1 to 2 tbsp) of the cooking water to soften it.

8. 8

   8. Divide the plantain dough into 8 portions. Roll into balls and flatten between two sheets of parchment paper or plastic wrap into disks about 12 cm (5 inches) wide.

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   9. Mix the all-purpose flour with 30 ml (2 tbsp) water to make a sealing paste. Place 2 tablespoons of the shrimp filling in the center of each disk. Brush a little flour paste around the edges, fold into a half moon, and press with a fork to seal.

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    10. Heat enough oil for frying to 350°F and 175°C. Fry the turnovers in batches for 2 to 3 minutes per side, until golden and crisp. Drain on paper towels.

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    11. Serve the turnovers hot with the light corn-lime cream spooned over or on the side. Garnish with extra culantro if desired.