Sweet Plantain Canoes with Spicy Shrimp Picadillo

Sweet Plantain Canoes with Spicy Shrimp Picadillo
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 onion, peeled and chopped
  • 1/2 red bell pepper, chopped
  • 1/2 cup chopped cilantro
  • 4 cloves garlic, smashed
  • 6 very ripe sweet plantains
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon crushed red pepper
  • 1 8 ounce can tomato sauce
  • 1 pound shrimp--peeled, deveined and chopped
  • Salt and black pepper


Using a food processor, puree the onion, bell pepper, cilantro and garlic.

At one end of each plantain on the concave side, make a V-shaped incision; wrap with a damp paper towel. Microwave at high heat for about 10 minutes. Check for doneness; the flesh should look cooked, not starchy. Otherwise, cook in 30-second increments until done.

Meanwhile, in a large skillet, heat the olive oil and crushed red pepper over medium-high heat. Stir in the onion mixture and tomato sauce and simmer for 2 minutes. Stir in the shrimp, season with salt and black pepper and cook until opaque, about 5 minutes.

Peel off the flap from each plantain. Halve lengthwise, being careful not to cut through to the other side. Push aside the 2 halves, forming a trench. Spoon in the shrimp mixture and serve.