Cuban-Style Shrimp Scampi with Plantain Chips

Ingredients

• 1 lb Shrimp, peeled and deveined
• 1/4 cup Olive oil
• 6 cloves Garlic
• 2 tbsp Lime juice
• 1/2 tsp Cumin
• 1/4 tsp Red pepper flakes
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 2 large Green plantains
• 2 cups Vegetable oil

Instructions

1. 1Prepare the plantain chips: Peel the 2 large green plantains. Slice them into thin rounds, about 1/8-inch thick.
2. 2Heat the 2 cups of vegetable oil in a large pot or deep fryer over medium-high heat until it reaches 350°F (175°C). Carefully add the plantain slices in batches, making sure not to overcrowd the pot. Fry for 3-5 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the chips from the oil and place them on a plate lined with paper towels. Sprinkle them with 1/4 tsp salt while they are still warm.
3. 3While the plantain chips are cooling, prepare the shrimp scampi: Heat the 1/4 cup of olive oil in a large skillet over medium heat.
4. 4Add the 6 cloves of minced garlic and the 1/4 tsp red pepper flakes to the skillet. Cook for about 1 minute, stirring constantly, until the garlic is fragrant but not browned.
5. 5Add the 1 lb of shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, until the shrimp turn pink and opaque. The internal temperature should reach 145°F (63°C).
6. 6Stir in the 2 tbsp of lime juice, 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for another 30 seconds, stirring to coat the shrimp evenly.
7. 7Serve the shrimp scampi immediately with the prepared plantain chips on the side for dipping.

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