Grilled Shrimp Skewers with Plantains
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 20 G., saturated fats 3 G., proteins 32 G., carbohydrates 47 G., fiber 4 G., cholesterol 273 mg, sodium 1502 mg, sugar 21 G.
Calories 490, total fat 20 G., saturated fats 3 G., proteins 32 G., carbohydrates 47 G., fiber 4 G., cholesterol 273 mg, sodium 1502 mg, sugar 21 G.
Prepare a light Caribbean-style dinner. Shrimp and Cubanelle pepper skewers are served with a side of plantains. Choose ripe plantains—yellow with dark spots—and they won't need much grilling. Just a couple of minutes on the grill and off you go. The same goes for the shrimp: to ensure they're juicy and firm, grill them for no more than 2-3 minutes on each side. Before skewering the shrimp and peppers, brush them with a fragrant cilantro-herb sauce in wine vinegar. The flavor will be incredible. Serve any remaining sauce with the skewers and plantains, allowing everyone to drizzle their portions to their liking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup + 1 tbsp extra-virgin olive oil + extra for grilling
- Half a small shallot, finely chopped
- 1 tbsp red wine vinegar
- 0.5 cup chopped fresh cilantro (leaves and soft stems)
- 0.5 tsp ground cumin
- 1/4 teaspoon dried oregano
- A pinch of red pepper flakes
- 0.7 kg large shrimp, peeled and deveined
- 2 Cubanelle peppers, seeded and cut into 2cm pieces.
- 3 ripe plantains, peeled and halved lengthwise
We recommend
Recipes with similar ingredients: shallots, wine vinegar, cilantro, cumin, oregano, red pepper flakes, shrimps, Cubanele pepper, plantain
Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Lightly coat the grill grates with olive oil. Combine the shallots and vinegar in a small bowl and let sit for 5 minutes. Then add the cilantro, cumin, oregano, red pepper flakes, 1/2 tablespoon of salt, and a few grinds of black pepper and stir to dissolve the salt. Stir in 3 tablespoons of olive oil.
- Toss shrimp and Cubanelle peppers with 1 tablespoon cilantro sauce and 1 tablespoon olive oil; season with salt and pepper to taste. Thread onto 8 long skewers. Brush plantains with the remaining 1 tablespoon olive oil.
- Place the plantains and shrimp skewers on the grill. Grill the plantains until lightly charred, 2-3 minutes per side; grill the shrimp skewers until pink and opaque, 3 minutes per side. Cut the plantains into bite-sized pieces. Arrange the shrimp skewers and plantains on plates. Drizzle the skewers with the remaining cilantro sauce.
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