Ingredients
Scale
- 4 green plantains, peeled and cut into chunks
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- 4 slices turkey bacon, chopped
- 1/4 cup chicken broth
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Peel and cut the plantains into 1-inch chunks. Boil in salted water for 15–20 minutes until tender. Drain well.
- Mash the warm plantains in a large bowl with butter and a pinch of salt until smooth but slightly chunky.
- In a skillet over medium heat, cook the chopped turkey bacon for 5–7 minutes until golden and slightly crispy. Remove and set aside.
- Add olive oil to the skillet, then sauté minced garlic for 30 seconds until fragrant.
- Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque. Avoid overcooking.
- Return turkey bacon to the skillet with shrimp. Pour in chicken broth and simmer 2–3 minutes. Stir gently to combine flavors.
- Shape mashed plantains into individual portions or small bowls. Create a small well in the center.
- Spoon the garlic shrimp and bacon mixture into the wells. Drizzle with pan sauce and garnish with fresh parsley.
Notes
Adjust garlic levels according to preference.
Plantains can be boiled ahead of time and mashed just before serving.
Alternative proteins such as chicken or vegetables can be used.
- Prep Time: 20
- Cook Time: 30