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Sopa de Platanos with Smoked Shrimp and Black Bean Salsa (Emeril Lagasse) Recipe

Sopa de Platanos with Smoked Shrimp and Black Bean Salsa (Emeril Lagasse) Recipe

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Sopa de Platanos with Smoked Shrimp and Black Bean Salsa (Emeril Lagasse)

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Ingredients:

Serving

3 semi-ripe plantains (yellow with some spots)
1/4 cup vegetable oil
1 tsp kosher salt
1 onion, chopped
1 large carrot, grated
1 tsp ground cumin
6 cloves garlic , smashed
2 quarts chicken stock
essence , recipe follows
salt
black pepper
black bean salsa , recipe follows
1/2 lb smoked shrimp, for garnish
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
black bean salsa
1 1/2 cups prepared black beans, drained
1/4 cup finely chopped red onion
2 tbsp finely chopped cilantro
2 tbsp fresh lime juice
2 tbsp olive oil
1 small jalapeno pepper, minced
1 clove garlic, minced
cayenne
salt

Directions:

Preheat oven to 400 degrees F.
Place unpeeled plantains on a baking sheet and rub with 2 tablespoons of the vegetable oil and sprinkle with kosher salt. Roast plantains in oven for 15 to 20 minutes, until skin is blackened and flesh is softened somewhat. While plantains are still warm, trim ends and peel fruit (you may need gloves or a dishtowel if plantains are still very hot). Cut plantains into 1/2-inch-thick slices.
In a heavy saucepan saute onion, carrot and cumin in remaining 2 tablespoons vegetable oil until softened and caramelized, about 5 minutes. Add garlic and cook until fragrant, about 1 to 2 minutes. Add plantains and chicken stock and bring to a boil. Skim surface of soup if necessary, and lower the heat and simmer, uncovered, until the plantains are very tender, about 20 minutes.
In a food processor or blender puree the mixture in batches until smooth and season with Essence, salt and pepper, to taste. Return the soup to the pot and keep warm until ready to serve. When serving, top each portion with 2 tablespoons of the Black Bean Salsa and the smoked shrimp.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
In a mixing bowl, combine the ingredients, seasoning to taste with cayenne and salt. Cover and let stand for 1 hour before serving, to develop the flavors.
*The jalapeno seeds can be added for a spicier Salsa.
Yield: About 1 1/2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	570.83 Kcal (2390 kJ)
Calories from fat	228.39 Kcal
		% Daily Value*
Total Fat	25.38g	39%
Cholesterol	31.52mg	11%
Sodium	3587.02mg	149%
Potassium	1351.67mg	29%
Total Carbs	65.46g	22%
Sugars	9.77g	39%
Dietary Fiber	11.54g	46%
Protein	25.33g	51%
Vitamin C	9.2mg	15%
Vitamin A	0.2mg	6%
Iron	4.9mg	27%
Calcium	138.4mg	14%

Amount Per 100 g
Calories	117.59 Kcal (492 kJ)
Calories from fat	47.05 Kcal
		% Daily Value*
Total Fat	5.23g	39%
Cholesterol	6.49mg	11%
Sodium	738.91mg	149%
Potassium	278.44mg	29%
Total Carbs	13.48g	22%
Sugars	2.01g	39%
Dietary Fiber	2.38g	46%
Protein	5.22g	51%
Vitamin C	1.9mg	15%
Iron	1mg	27%
Calcium	28.5mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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