Sopa de Platanos with Smoked Shrimp and Black Bean

Name: Sopa de Platanos with Smoked Shrimp and Black Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 semi-ripe plantains (yellow with some spots); 1/4 cup vegetable oil; 1 teaspoon kosher salt; 1 onion, chopped; 1 large carrot, grated; 1 teaspoon ground cumin; 6 cloves garlic, smashed; 2 quarts chicken stock; Essence, recipe follows; Salt; Black pepper; Black Bean Salsa, recipe follows; 1/2 pound smoked shrimp, for garnish; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; Black Bean Salsa; 1 1/2 cups prepared black beans, drained; 1/4 cup finely chopped red onion; 2 tablespoons finely chopped cilantro; 2 tablespoons fresh lime juice; 2 tablespoons olive oil; 1 small jalapeno pepper, minced*; 1 clove garlic, minced; Cayenne

Servings: persons

3 semi-ripe plantains (yellow with some spots)
1/4 cup vegetable oil
1 teaspoon kosher salt
1 onion, chopped
1 large carrot, grated
1 teaspoon ground cumin
6 cloves garlic, smashed
2 quarts chicken stock
Essence, recipe follows
Salt
Black pepper
Black Bean Salsa, recipe follows
1/2 pound smoked shrimp, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Black Bean Salsa
1 1/2 cups prepared black beans, drained
1/4 cup finely chopped red onion
2 tablespoons finely chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 small jalapeno pepper, minced*
1 clove garlic, minced
Cayenne
Salt

1
Preheat oven to 400 degrees F.
2
Place unpeeled plantains on a baking sheet and rub with 2 tablespoons of the vegetable oil and sprinkle with kosher salt.
3
Roast plantains in oven for 15 to 20 minutes, until skin is blackened and flesh is softened somewhat.
4
While plantains are still warm, trim ends and peel fruit (you may need gloves or a dishtowel if plantains are still very hot).
5
Cut plantains into 1/2-inch-thick slices.
6
In a heavy saucepan saute onion, carrot and cumin in remaining 2 tablespoons vegetable oil until softened and caramelized, about 5 minutes.
7
Add garlic and cook until fragrant, about 1 to 2 minutes.
8
Add plantains and chicken stock and bring to a boil.
9
Skim surface of soup if necessary, and lower the heat and simmer, uncovered, until the plantains are very tender, about 20 minutes.
10
In a food processor or blender puree the mixture in batches until smooth and season with Essence, salt and pepper, to taste.
11
Return the soup to the pot and keep warm until ready to serve.
12
When serving, top each portion with 2 tablespoons of the Black Bean Salsa and the smoked shrimp.
13
Combine all ingredients thoroughly and store in an airtight jar or container.
14
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
15
Published by William Morrow, 1993.
16
In a mixing bowl, combine the ingredients, seasoning to taste with cayenne and salt.
17
Cover and let stand for 1 hour before serving, to develop the flavors.
18
*The jalapeno seeds can be added for a spicier Salsa.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 3 semi-ripe plantains (yellow with some spots), 1/4 cup vegetable oil, 1 teaspoon kosher salt, 1 onion, chopped, and more.

Yes, Sopa de Platanos with Smoked Shrimp and Black Bean Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sopa de Platanos with Smoked Shrimp and Black Bean Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions