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Piononos de Camarones
A savory twist on the traditional pionono, these are sweet plantain cups filled with a flavorful shrimp and sofrito mixture, baked until golden.
🧂 食材
- 3 large Ripe plantains(peeled and cut into 1-inch pieces)
- 1 lb Shrimp(peeled, deveined, and chopped)
- 2 tbsp Olive oil
- 1/4 cup Sofrito(homemade or store-bought)
- 1/2 cup Tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp Adobo seasoning
- 1 packet Sazón con achiote
- 2 tbsp Cilantro(chopped)
- 2 large Eggs(beaten)
- to taste Salt
- to taste Black pepper
👨🍳 步骤
- 1
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
💡 专业技巧: Ensure all cups are well-greased to prevent sticking. - 2
Boil the plantain pieces in water until very tender, about 15-20 minutes. Drain well.
- 3
Mash the boiled plantains until smooth. Press about 2 tablespoons of mashed plantain into each muffin cup, forming a shell.
💡 专业技巧: Use the bottom of a small glass or your fingers to create an even layer. - 4
In a skillet, heat olive oil over medium heat. Add sofrito and cook until fragrant, about 2 minutes.
- 5
Add the chopped shrimp to the skillet. Cook until pink and opaque, about 3-4 minutes. Drain any excess liquid.
- 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
Spoon the shrimp mixture evenly into the plantain shells in the muffin tin.
💡 专业技巧: Don't overfill the shells. - 8
Pour the beaten eggs over the shrimp filling in each muffin cup.
💡 专业技巧: This will help bind the filling and create a golden crust. - 9
Bake for 15-20 minutes, or until the plantain shells are golden brown and the egg is set.
- 10
Let cool slightly before carefully removing from the muffin tin. Serve warm.
💡 专业技巧
- ✓Ensure plantains are very ripe for sweetness and easy mashing.
- ✓Adjust seasoning to your preference.
- ✓For a spicier kick, add a pinch of red pepper flakes to the shrimp filling.
✨ 创意变奏
为您的创意版本提供灵感
- Use crab meat or a mix of seafood instead of shrimp.
- Add a tablespoon of capers to the shrimp filling for a briny flavor.