As much as I love a quick and simple recipe, I generally loathe the videos that circulate on a certain social networking site. I saw a recipe similar to this and I was inspired. I changed a lot, for instance, baked cups as opposed to twice baked….something-or-others. I added a lot more flavor (and seasoning, ofc.) and upped the health-factor with more veg and some beans.
These can be eaten as a snack, an appetizer (great accompaniment for my simple black bean dip) or as a meal, just load up your plate and dive in.
You will need: a mandolin slicer, cupcake pan and a microplane
3-4 large green plantains
One large, ripe avocado
Can of black beans, rinsed
2 limes, 1 zested, 1 for garnish
½ lb to 1 lbs of deveined and peeled shrimp
Medium tomato, chopped
Bunch of cilantro
Seeded and chopped serrano pepper (optional)
Preheat the oven to 400 degrees.
Peel your plantains and cut in half, across.
(PLEASE BE CAREFUL, USE YOUR GUIDE, DO NOT CUT YOUR FINGER TIP OFF. IT’S NOT FUN. TRUST ME)Using your mandolin slicer on the lowest setting (thinnest), slice your plantain as many times as possible.
In your cupcake pan, spray with cooking spray.
Layer your plantains inside the pan, cut into pieces as needed (pictured below). Spray with cooking spray, salt and pepper.
Bake 15-30 minutes, begin checking for crisp, golden brownness around 15 minutes and every couple of minutes after until ready to be pulled.
In a small bowl, add your shrimp and a couple of tbsp of olive oil. Season with kosher salt and black pepper. Season liberally with smoked paprika, chili powder, cumin, onion powder and garlic powder. Sauté on med-high heat until cooked through.
Reserve 12 whole shrimp and chop up the remainder.
In a large bowl, combine your chopped red onion, diced avocado, chopped cilantro, lime zest, chopped tomato and chopped cooked shrimp. Squeeze the juice of your lime and toss gently to combine.
After allowing your cups to cool, remove them from the pan.
Fill your cups with your mixture and top with whole shrimp.
The filling can be served warm or cold. If there is any leftover, toss it with some baby greens and have a quick, NOM-worthy salad.
© 2016 by Alexa Mason. All Rights Reserved