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You got to love an abuela who follows her beliefs but always infuses it with her positive personality. When lent comes around, we follow in her footsteps and while we give up meat and poultry, we definitely do not give up on flavor. Case and point this deliciously Saucy Tomato Shrimp Bake Topped Patacones (green plantain). It is a delicious recipe that we adapted from one of our Holy Week travels (spring break). I think you are going to love this recipe as much as we do. Excited to share it with you today!
Saucy Tomato Shrimp Bake Topped Patacones
All about this recipe screams yum to my entire family. Tomatoes, shrimp and green plantains are a regular staple in our Latin recipes and of course they make repeated appearances in lent menus. This recipe is simple yet loaded with flavor. Plus it features one of my favorite cooking shortcuts.
Saucy Tomato Shrimp Bake Topped Patacones Tips
- If you don’t have queso fresco consider using mozzarella.
- We love adding a few drops of spicy habanero sauce over the patacón, if you like hot and spicy we totally recommend it!
Fresh Twits in the Kitchen
Freshness is one of the secrets for this recipe. That I can check off easily getting all the ingredients at Walmart. My favorite way of enriching the recipe is replacing the work of peeling, dicing and crushing tomatoes with delicious Clamato®.
I love that despite the fact that I am using a shortcut in my recipe, I keep the original flavors of this dish that my family love and demand. This is efficiency that makes me smile and Clamato®’s Fresh Twists! To be honest, I do the Clamato® twist frequently. Like for example, in my Mexican Shrimp Lasagna or the Moqueca de Camarao!