2. Stir in the broth, cream and thyme and cook until the liquid reduces by one-third, 6 to 8 minutes. Remove from heat, remove and discard the thyme and purée the sauce.
2 tablespoons butter
1 teaspoon chopped garlic
12 shrimp (16 to 20 per pound), peeled, cleaned and coarsely chopped
1 cup prepared pico de gallo salsa
2 tablespoons white wine
In a large sauté pan, melt the butter over high and stir in the garlic and cook just until the garlic is aromatic, 1 to 2 minutes. Stir in the shrimp and pico de gallo, then stir in the wine, and cook until the wine (and any liquid from the pico de gallo) reduces and the shrimp is opaque, 2 to 3 minutes. Remove from heat and set aside.
1 cup balsamic vinegar
In a small sauté pan, reduce the balsamic vinegar at a very gentle simmer until reduced to a thick, sauce-like consistency, 8 to 10 minutes. Remove from heat and cool before using. This makes about one-third cup sauce.
4 ripe plantains
Oil for frying
1 cup warm sauce
1. Peel the plantains and cut each into thirds. Hollow each third out with a melon baller to form into a canoe shape.
2. Heat a large frying pan filled with one-half inch of oil over medium heat. Pan-fry the plantains until golden and tender on all sides, about 6 to 8 minutes. Remove and drain on a rack or a paper towel-lined plate.
3. To plate, divide the sauce among each of 4 plates. Place 3 plantains on each plate, and spoon the shrimp filling into the plantains, dividing the filling evenly between the plates. Drizzle the balsamic reduction lightly over each plate and serve immediately.
Each serving: 626 calories; 17 grams protein; 78 grams carbohydrates; 5 grams fiber; 29 grams fat; 13 grams saturated fat; 186 mg. cholesterol; 41 grams sugar; 507 mg. sodium.
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