Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Make the sauce: Heat butter in a large saucepan over high heat; cook the garlic and squash until the garlic is aromatic. Add the wine and onion and reduce the heat to medium low; cook until the squash is tender and the wine has reduced to a glaze, about 15 minutes. Stir in chicken broth, heavy cream and thyme; cook until reduced by about 1/3, 6 to 8 minutes. Remove from heat, discard thyme, and puree with an immersion blender, or use a regular blender. Strain sauce, season with salt and pepper, to taste, and thin with additional broth, if necessary. To make the shrimp filling, melt butter in a large skillet, over high heat. Add garlic and cook until aromatic, 1 to 2 minutes. Stir in shrimp, salsa, and white wine; cook until the wine and liquid from the salsa is reduced and the shrimps are cooked, 2 to 3 minutes; remove from heat. To reduce the balsamic vinegar: cook the vinegar, in a small saucepan, over medium low heat (gentle simmer) until the vinegar is reduced to a thick sauce, 8 to 10 minutes; set aside and let cool. Peel the plantains and cut into thirds. Use a melon baller to scoop out plantains to form a "canoe.". Heat 1/2 inch of oil in a skillet over medium heat and fry the plantains until they are golden and tender on all sides, about 6 to 8 minutes; drain on paper toweling. To assemble: Divide 1 cup of the sauce on each of 4 serving plates. Place 3 plantains on each plate and spread with shrimp filling. Drizzle with the balsamic reduction and serve.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional polishing stone — mirror edge on Japanese knives
Extra-large stone mortar — pound full-batch Thai curry paste
Korean stone bowl — sizzling bibimbap with crispy rice crust
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional polishing stone — mirror edge on Japanese knives
Extra-large stone mortar — pound full-batch Thai curry paste
Korean stone bowl — sizzling bibimbap with crispy rice crust
Record your recipes and experiments — organized cooking journal