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

Instructions

1. 1

   Place the green plantains in a medium pot, cover with water, and add 1 teaspoon of the salt. Bring to a boil and cook over medium heat for 18 minutes, until tender but not falling apart. Drain well.

2. 2

   While the plantains cook, heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the onion, sweet pepper, and half of the garlic. Sauté for 3 to 4 minutes until fragrant.

3. 3

   Add the Puerto Rican sofrito, dried oregano, ground cumin, and black pepper. Cook for 2 minutes, stirring to concentrate the flavors.

4. 4

   Stir in the chopped shrimp and 1 tablespoon of the lime juice. Cook for 3 to 4 minutes, until the shrimp are pink and just cooked through. Add 1 tablespoon of the chopped culantro, mix, and remove from the heat. Let cool for 10 minutes.

5. 5

   Transfer the cooked plantains to a pilón or large bowl and mash them while still hot with 1 tablespoon of the vegetable oil and 1/2 teaspoon salt until you have a compact, moldable dough. If it feels too sticky, let it rest for 5 minutes to firm up.

6. 6

   To shape the turnovers, divide the plantain dough into 8 portions. Place each portion between two sheets of parchment paper or plastic wrap and flatten into a 4-inch (10 cm) disc. Put 2 tablespoons of the shrimp filling in the center of each disc, fold into a half-moon, and press the edges firmly to seal.

7. 7

   Heat a wide skillet or griddle over medium heat and grease it with the remaining tablespoon of vegetable oil, adding a little more if needed. Cook the turnovers for 3 to 4 minutes per side until they develop a golden, firm crust. Keep warm.

8. 8

   For the light cream, melt the butter in a small saucepan over medium heat. Add the remaining garlic and cook for 30 seconds. Add the corn, coconut milk, and vegetable broth or water. Cook for 4 minutes.

9. 9

   Dissolve the cornstarch in 1 tablespoon water and add it to the saucepan. Cook for 1 to 2 minutes, stirring, until the cream lightly thickens. Add the remaining tablespoon of lime juice, the rest of the chopped culantro, and a pinch of salt. Blend partially with an immersion blender or leave rustic, as preferred.

10. 10

    Serve two turnovers per portion over or beside the light corn-lime cream. Garnish with extra culantro. If you want to keep them warm before serving, place them in a 200 °F / 95 °C oven for up to 10 minutes.