Recipe: Plantain Roll Stuffed With Sofrito Shrimp

PLANTAIN ROLL STUFFED WITH SOFRITO SHRIMP

FOR THE PLANTAIN ROLL:
2 green plantains
1/2 ripe plantain
4 cloves garlic; mashed (use the mortar & pestle for mashing the already peeled garlic cloves)
3 tb olive oil
1 1/2 ts salt; (adjust to taste)
FOR THE FILLING/SOFRITO SHRIMP:
1 tb olive oil
1/2 sm onion; chopped
2 cloves garlic; minced
6 sweet little chilis; minced (this is our local (PuertoRican), tasty, non-hot pepper (ajicitos dulces) that can be substituted for 1/2 cup of any chopped, sweet ripe pepper with mild heat.)
6 pimiento stuffed olives; chopped
1 tb capers
1/2 ts oregano
1 lb cleaned and peeled shrimp; diced
1/4 c dark puerto rican rum
1/2 tomato; diced small
2 tb coriander; chopped
salt and pepper to taste

Peel the plantains and cut each one into 4 parts. Place in a pot and cover with water. Boil until tender. Reserve some of the boiling water when you take the plantains out.

Mash on a ricer or use the shredding knife from your food processor. Add the garlic, oil, and salt to the mashed plantains, working them in with a fork. If you need to soften the plantain, use the reserved liquid. Adjust the seasoning to your taste.

Heat the olive oil and saute' all ingredients except shrimp, rum, tomato, coriander, salt, and pepper. Add the shrimp and cook until they start changing color. Add the rum and ignite. Remove from the heat and add the rest of the ingredients. Season to taste.

Spread the plantain mixture on top of plastic wrap and form a rectangle. Put the shrimp mixture in the middle and, with the help of the plastic wrap, roll at the same time, pressing to pack the mixture and close the roll (sushi-like).

Wrap the roll in plastic wrap and let stand for a few minutes. Cut in 1" circles and heat before serving with mirliton salad (optional).

To heat: Put on a pre-greased oven tray and bake in a preheated oven at 375 degrees for 10 minutes.

adapted from a recipe by Chef Giovanna Huyke, 1993/ Note from The New York Times, June 5, 1994, COOKING By RICHARD FLASTE:

"Nearer to home, but still alien to many Americans, is the food of Puerto Rico, a cuisine that has frequently been seen as not much more than an offshoot of the Spanish, seasoned by African and other influences.

Even in Puerto Rico, an obvious sense of inferiority about the local cooking has too often led to something approaching shame rather than the boastfulness seen elsewhere. On the island, the fabulous cook Giovanna Huyke has worked for many years to lift Puerto Rican spirits and pride through television shows, a book and a restaurant, Giovanna's.

On the mainland, Yvonne Ortiz, Puerto Rican born and classically trained, has served as ambassador of the yuca and plantain and the Puerto Rican tamale (PASTELES).".