Cuban-Style Shrimp Scampi with Plantain Rice

Instructions

1. 1In a medium saucepan, combine the 1.5 cups of white rice with 3 cups of water and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
2. 2While the rice is simmering, peel the 2 medium ripe plantains and cut them into 1.27 cm cubes. After the rice has simmered for 15 minutes, add the cubed plantains to the saucepan with the rice, cover, and continue to cook for another 10 minutes, or until the rice is tender and the plantains are soft.
3. 3In a 30.48 cm skillet, heat the 3 tablespoons of olive oil over medium heat (176.7°C / 175°C). Add the 8 cloves of minced garlic and the 1/4 teaspoon of red pepper flakes and cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the about 680 g of large shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
5. 5Pour the 1/2 cup of dry white wine and the 1/4 cup of lime juice into the skillet with the shrimp. Increase the heat to medium-high and bring the liquid to a simmer, cooking for 2-3 minutes, or until the sauce has slightly thickened.
6. 6Stir in the 1/4 cup of chopped parsley, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper.
7. 7Fluff the plantain rice with a fork and serve the shrimp scampi mixture over the prepared plantain rice.

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