Crispy Plantain Cups with Grilled Gulf Shrimp and Cuban Style Creole Sauce
4 green plantains
Gulf of Mexico shrimp, 31/35 count peeled raw
1/4 cup extra virgin olive oil
Peel and slice plantains into 3 inch pieces. Heat canola oil in a deep skillet to 325. Place plantains in oil and cook until light golden brown and fork tender. Remove from oil. Put plantains in a muffin pan and using a shot glass press down until a cup shape forms. Put the plantains in the muffin tin the long way. You can do this earlier in the day or the day before. When you are ready to fill your cups, heat canola oil to 350. Place cups in hot oil and and cook until golden brown and crispy. Remove and drain on paper towels. They are now ready to fill with grilled shrimp.
Place shrimp in a bowl and add olive oil, pepper and salt. Coat well. Let sit for 30 minutes at room temp. Grill shrimp on a hot grill on a grill grate for about 2 minutes per side.
Top the plantain cups with grilled shrimp and cover with hot enchilada sauce. They are now ready to serve.