Beer Stewed Shrimp and Plantain Cups
Easy and versatile. Two dishes in one!
Servings: 4 people
Ingredients
- 2 lbs medium shrimp shell and tail off, deveined
- 1 tsp Goya Adobo
- Juice of 1 lime
- 1 tsp minced garlic
- 2 tsp soy sauce
- 1/2 tsp ground oregano
- 1/2 cup sliced peppers of any color preferred
- 1/4 cup onion, chopped
- 2 tbs manzanilla olives chopped
- 1/4 cup corn oil
- 1/4 bottle beer (I prefer Corona)
- 1 8 oz can tomato Sauce
If making the Shrimp Plantain Cups
- 1 pack Goya Plantain Cups
Instructions
- Clean shrimp and wash well with cold water, drain. Season shrimp with Goya Adobo, lime juice, garlic, soy sauce and oregano. Let sit for a couple of hours if you can but it is best overnight.
- Heat skillet with oil on low to medium heat. Add onions and peppers. Stir for about 5 minutes or until they are becoming tender.
- Add beer. It should produce a slight foam as you add it. Stir and let cook for about 3 to 4 minutes.
- Add tomato sauce, olives and stir for another 5 minutes.
- Add shrimp and cook for 7 to 10 minutes for medium size shrimp. You'll be able to tell that shrimp is done because it will no longer be translucent.
- Serve with white rice.
If making the Shrimp Plantain Cups....
- Fry the cups as directed on the package.
- Chop shrimp into small pieces.
- Stuff plantain cups with the chopped shrimp.
- And serve!