Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 2 large green plantains and slice them into 1-inch thick rounds.

2. 2

   Heat 4 cups of vegetable oil in a deep pan to 350°F (175°C), then par-fry the plantain rounds for 3 minutes until lightly golden.

3. 3

   Remove plantains, smash them into flat discs using a tostoneera or the bottom of a glass, and set aside.

4. 4

   In a small saucepan, combine 0.25 cup of grated panela, 0.25 cup of water, 1 whole star anise pod, and the juice of 0.5 lime, then simmer for 5 minutes until slightly thickened to create an aromatic glaze.

5. 5

   Season 1 pound of peeled and deveined medium shrimp with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

6. 6

   Return the frying oil to 375°F (190°C) and flash-fry the smashed plantains for 2-3 minutes until golden brown and crispy, then remove and drain on paper towels, sprinkling with 0.25 teaspoon of salt.

7. 7

   In a separate pan, flash-fry the seasoned shrimp in 2 tablespoons of vegetable oil for 2-3 minutes per side until cooked through and pink, then remove from heat.

8. 8

   Toss the cooked shrimp with the prepared star anise and panela glaze and serve immediately alongside the crispy plantains, garnished with 2 tablespoons of chopped fresh cilantro.