Grilled Shrimp Skewers and Plantains
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 20 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 273 milligrams
- Sodium
- 1502 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 4 grams
- Protein
- 32 grams
- Sugar
- 21 grams
- Total: 40 min
- Active: 40 min
Ingredients
1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for the grill
1/2 small shallot, finely chopped
1 tablespoon red wine vinegar
1/2 cup chopped fresh cilantro (leaves and tender stems)
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
1 1/2 pounds peeled and deveined jumbo shrimp
2 Cubanelle chile peppers, seeded and cut into 1-inch pieces
3 ripe plantains, peeled and halved lengthwise
Directions
- Preheat a grill to medium high. Lightly oil the grill grates. Combine the shallot and vinegar in a small bowl; let sit 5 minutes. Add the cilantro, cumin, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and stir to dissolve the salt. Stir in 3 tablespoons olive oil.
- Toss the shrimp and Cubanelles with 1 tablespoon of the cilantro sauce and 1 tablespoon olive oil; season with salt and pepper. Thread onto 8 long skewers. Brush the plantains with the remaining 1 tablespoon olive oil.
- Arrange the plantains and shrimp skewers on the grill. Cook the plantains until lightly charred, 2 to 3 minutes per side; cook the shrimp skewers until opaque, 3 minutes per side. Cut the plantains into bite-size chunks. Divide the shrimp skewers and plantains among plates. Drizzle the skewers with the remaining cilantro sauce.