Empanadas de Verde con Camarón
Savory and satisfying empanadas made with a dough of mashed green plantains, filled with a flavorful mixture of shrimp, vegetables, and a hint of peanut butter.
🧂 Ingredients
- 4 large Green plantains
- 250 g Shrimp(peeled, deveined, and finely chopped)
- 0.5 medium Red onion(finely chopped)
- 0.5 medium Green bell pepper(finely chopped)
- 2 cloves Garlic(minced)
- 1 tbsp Peanut butter(unsweetened)
- 1 tbsp Cilantro(chopped)
- 1 tbsp Parsley(chopped)
- 2 tbsp Achiote oil
- Salt(to taste)
- Black pepper(to taste)
- 0.5 tsp Cumin
- Vegetable oil(for frying)
👨🍳 Instructions
- 1
Peel the green plantains and cut them into large chunks. Boil in salted water until very tender, about 20-25 minutes. Drain well.
- 2
Mash the boiled plantains until smooth. You can use a potato masher or pass them through a food mill. Let cool slightly.
- 3
While the plantains cook, prepare the filling. Heat achiote oil in a skillet over medium heat. Add the chopped red onion and bell pepper and sauté until softened.
- 4
Add the minced garlic, chopped shrimp, peanut butter, cilantro, parsley, salt, pepper, and cumin. Cook for about 3-5 minutes, until the shrimp are pink and cooked through. The mixture should be moist but not watery. Let cool completely.
- 5
Divide the plantain mash into portions. Flatten each portion into a disc in your palm. Place about 1-2 tablespoons of the shrimp filling in the center.
- 6
Carefully enclose the filling with the plantain dough, shaping it into an oval or round empanada. Pinch the edges to seal.
- 7
Heat vegetable oil in a deep pan or pot over medium-high heat. Carefully fry the empanadas in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
💡 Pro Tips
- ✓Ensure the plantain mash is smooth and free of lumps for easier handling.
- ✓Do not overfill the empanadas to prevent them from breaking during frying.
- ✓Let the filling cool completely before assembling the empanadas to avoid the dough becoming too soft.
🔄 Variations
- Add a tablespoon of heavy cream or a beaten egg yolk to the plantain mash for a richer dough.
- For a different flavor, add a pinch of chili powder or a dash of hot sauce to the shrimp filling.