Colonche (Shrimp & Plantain in Peanut Sauce)

Ingredients

• 3 cups fresh shrimp, peeled and cleaned (save the heads and shells)
• 4 green plantains
• 2 cups La Favorita Oliva (for frying)
• 4 tbsp La Favorita Original Oil (for the sauce)
• 2 tbsp La Favorita Achiote
• 2 tbsp finely minced garlic
• 1/2 cup chopped red onion
• 1/4 cup chopped green onion
• 2 tsp cumin
• 1 tsp dried oregano
• 2 tbsp peanut paste
• 2 cups shrimp stock (see step 1)
• 2 tbsp fresh chopped cilantro
• 2 tbsp chopped parsley

Directions

1. Boil the shrimp shells and heads in a pot of water for 15 minutes. Blend everything and strain carefully to get a rich, clean stock. Set aside.
2. Peel the green plantains and cut them into 1-inch pieces. Heat the La Favorita Oliva over medium heat and fry the pieces until golden but still soft. Take them out, flatten them, and fry them again until crisp and golden. Let them cool slightly and cut each one into four pieces. Set aside.
3. In a wide skillet, heat the 4 tbsp of La Favorita Original Oil.
4. Add the 2 tbsp of La Favorita Achiote, the garlic, and the onions (red and green), and sauté until everything is golden and fragrant.
5. Add the cumin and the dried oregano.
6. Once the onion is translucent, stir in the peanut paste and dissolve it a little at a time using the shrimp stock you made earlier. Stir until you have a creamy, smooth sauce.
7. Add the shrimp and the chopped patacones, and cook over medium heat until the shrimp are cooked through and the sauce has thickened slightly.
8. Take it off the heat, sprinkle with the cilantro and parsley. Fold gently and serve hot.