Crispy Sweet Plantain Pastelón with Shrimp in Coconut Sofrito and White Cheese

Instructions

1. 1

   1. Preheat the oven to 375 °F / 190 °C. Lightly grease a baking dish about 23 x 33 cm (9 x 13 inches) with a little of the olive oil and sprinkle the bottom with 1 tablespoon of the breadcrumbs.

2. 2

   2. Heat the vegetable oil in a large skillet over medium heat. Brown the sweet plantain slices in batches for 1 to 2 minutes per side, until flexible and deeply golden. Drain on paper towels.

3. 3

   3. In the same skillet, remove excess oil if needed and add 1 tablespoon of olive oil. Sauté the onion and red bell pepper for 4 minutes. Add the garlic and cook 30 seconds more.

4. 4

   4. Stir in the Puerto Rican sofrito, dried oregano, sweet paprika, salt, and black pepper. Cook for 2 minutes to concentrate the flavors.

5. 5

   5. Add the shrimp and cook for 2 to 3 minutes, stirring often, until they begin to turn pink. Pour in the coconut milk and seafood stock or water, and cook 2 minutes more until the mixture is saucy but not watery. Turn off the heat and mix in the fresh cilantro.

6. 6

   6. In a bowl, whisk the eggs with the melted butter and a pinch of salt until well combined.

7. 7

   7. Assemble the pastelón by placing a layer of sweet plantains on the bottom of the dish. Add half of the shrimp mixture, then half of the fresh white cheese. Repeat with another layer of plantains, the remaining shrimp, and the remaining cheese. Finish with a final layer of plantains.

8. 8

   8. Pour the egg and butter mixture evenly over the pastelón. Sprinkle the remaining breadcrumbs on top for a lightly crisp surface.

9. 9

   9. Bake at 375 °F / 190 °C for 25 to 30 minutes, until the center is set, the edges are bubbling, and the top is golden.

10. 10

    10. Let the pastelón rest for 10 minutes before slicing. Serve hot so the layers of plantain, coconut sofrito shrimp, and white cheese stay defined.