Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of Annatto oil or vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat.

2. 2

   Add 2 medium ripe plantains, sliced into rounds and then halved, to the hot oil and cook for 2-3 minutes per side until golden brown and slightly caramelized, then remove them and set aside.

3. 3

   In the same wok, add the remaining 1 tablespoon of Annatto oil or vegetable oil, then add 1 large thinly sliced red onion and sauté for 3-4 minutes until softened.

4. 4

   Stir in 6 cloves of minced black garlic, 1 large thinly sliced red bell pepper, and 1 large thinly sliced green bell pepper, cooking for another 3 minutes until the vegetables are slightly tender-crisp.

5. 5

   Incorporate 1 pound of peeled and deveined large shrimp, 1 teaspoon of cumin powder, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 2-3 minutes until the shrimp turn pink and are just cooked through.

6. 6

   Mix in 2 tablespoons of aji amarillo paste, the reserved cooked plantains, and 1 tablespoon of lime juice, gently tossing everything together to combine for 1 minute.

7. 7

   Garnish the Ají Negro de Camarón Salteado with 0.25 cup of chopped fresh cilantro before serving immediately with your preferred side of rice.