Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of olive oil
- 2 plantains, peeled and sliced lengthwise
- 1/2 cup of mayonnaise
- 1/4 cup of ketchup
- 1 tablespoon of hot sauce
- 1/4 cup of chopped cilantro
- 1 lime, juiced
- 1/2 cup of shredded lettuce
- 1/2 cup of sliced tomatoes
- 1/4 cup of sliced red onions
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together the garlic powder, paprika, cumin, salt, black pepper, and olive oil.
3. Brush the shrimp with the spice mixture and grill for 2-3 minutes on each side, or until cooked through.
4. While the shrimp is cooking, grill the plantain slices for 1-2 minutes on each side, or until lightly charred.
5. In a blender or food processor, combine the mayonnaise, ketchup, hot sauce, cilantro, and lime juice. Blend until smooth.
6. To assemble the jibarito, place a grilled plantain slice on a plate. Top with shredded lettuce, sliced tomatoes, red onions, and grilled shrimp. Drizzle with the cilantro-lime sauce.
7. Top with another grilled plantain slice and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 435
Fat per serving: 29g
Carbohydrates per serving: 31g
Protein per serving: 14g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or steak.
- Plantains can be substituted with bread or tortillas.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced avocado or guacamole to the jibarito.
- Use different types of hot sauce for a different flavor.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Make sure to brush the shrimp with the spice mixture evenly to ensure even flavor.
- Use ripe plantains for the best flavor and texture.
- The cilantro-lime sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
The jibarito can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the jibarito in the microwave or oven until heated through.
Presentation ideas:
Serve the jibarito on a colorful plate with a side of chips and salsa.
Garnishes:
Garnish with additional cilantro and lime wedges.
Pairings:
Pair with a cold beer or margarita.
Suggested side dishes:
Serve with a side of rice and beans or a simple green salad.
Troubleshooting advice:
If the plantains are too tough, try slicing them thinner or grilling them for a longer time.
Food safety advice:
Make sure to properly clean and cook the shrimp to avoid any foodborne illnesses.
Food history:
The jibarito is a Puerto Rican sandwich that originated in Chicago in the 1990s.
Flavor profiles:
The jibarito is a flavorful and spicy sandwich with a mix of savory and sweet flavors from the grilled shrimp and plantains.
Serving suggestions:
Serve the jibarito as a main dish for lunch or dinner.
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Region: Puerto Rican