👨‍🍳 Instruktioner

1. 1

   Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.

   💡 Proffstips: Ensure all cups are well-greased to prevent sticking.
2. 2

   Boil the plantain pieces in water until very tender, about 15-20 minutes. Drain well.

3. 3

   Mash the boiled plantains until smooth. Press about 2 tablespoons of mashed plantain into each muffin cup, forming a shell.

   💡 Proffstips: Use the bottom of a small glass or your fingers to create an even layer.
4. 4

   In a skillet, heat olive oil over medium heat. Add sofrito and cook until fragrant, about 2 minutes.

5. 5

   Add the chopped shrimp to the skillet. Cook until pink and opaque, about 3-4 minutes. Drain any excess liquid.

6. 6

   Stir in tomato sauce, Worcestershire sauce, adobo, sazón, cilantro, salt, and pepper. Cook for another 5 minutes until the sauce has thickened slightly.

7. 7

   Spoon the shrimp mixture evenly into the plantain shells in the muffin tin.

   💡 Proffstips: Don't overfill the shells.
8. 8

   Pour the beaten eggs over the shrimp filling in each muffin cup.

   💡 Proffstips: This will help bind the filling and create a golden crust.
9. 9

   Bake for 15-20 minutes, or until the plantain shells are golden brown and the egg is set.

10. 10

    Let cool slightly before carefully removing from the muffin tin. Serve warm.