Venezuelan Pabellón Criollo with Shrimp and Scallops Recipe Video
Stephanie, The Posh Pescatarian, takes your taste buds on a trip to South America with a Venezuelan favorite - Pabellón Criollo with shrimp and scallops. A seafood lover's dream! No need to pack a bag, just bring along your appetite and your sense of adventure!
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Summary
Preparation Time45 MinCooking Time20 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientSeafood
Ingredients
| For the rice: | ||
| Long grain white rice | 1 1⁄2 Cup (24 tbs), washed | |
| Garlic powder | 1 Tablespoon | |
| Cumin | 1 Tablespoon | |
| Bay leaves | 2 Medium | |
| Water | 2 Cup (32 tbs) | |
| For the beans: | ||
| Black beans | 1 1⁄2 Cup (24 tbs), soaked | |
| Garlic powder | 1 Tablespoon | |
| Ripe plantain | 1 Large, cut into bias | |
| Shrimp | 8 Medium, deveined (Tails left on) | |
| Sea scallops | 8 Medium, cleaned | |
| Lime juice | 1⁄2 Small | |
| Cotija cheese | 1 Ounce, crumbled | |
| Canola oil | 1⁄2 Cup (8 tbs) | |
| For the sofrito: | ||
| Onion | 1⁄2 Cup (8 tbs) | |
| Green bell peppers | 1⁄4 Cup (4 tbs) | |
| Red bell peppers | 1⁄4 Cup (4 tbs) | |
| Cilantro | 1⁄2 Cup (8 tbs) | |
| Tomato | 1⁄2 Cup (8 tbs), peeled, seeded and chopped | |
| Green onions | 1⁄2 Cup (8 tbs) | |
| Granulated garlic | 1 Tablespoon | |
| Cumin powder | 1 Tablespoon | |
| Cayenne peper | 1 Tablespoon | |
| Kosher salt | To Taste | |
| For the avocado sauce: | ||
| Avocado | 1 Large | |
| Lime juice | 1 Medium | |
| Lemon juice | 1⁄2 Large | |
| Cilantro | 1 Tablespoon | |
| Onion | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Water | 1 Tablespoon | |
| Salt | To Taste | |
Nutrition Facts
Serving size
Calories 1087 Calories from Fat 511
% Daily Value*
Total Fat 60 g91.7%
Saturated Fat 6.7 g33.5%
Trans Fat 0.1 g
Cholesterol 86.6 mg28.9%
Sodium 755.2 mg31.5%
Total Carbohydrates 109 g36.5%
Dietary Fiber 19 g76%
Sugars 10.2 g
Protein 36 g71.8%
Vitamin A 65.2% Vitamin C 105.6%
Calcium 23.6% Iron 44.9%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1) In a pot of boiling water simmer the black beans and add garlic powder for 45mins.
2) In another pot add the garlic powder, bay leaves and cumin powder with the rice and stir. Add the water and boil for 15- 20mins.
3) For the avocado sauce add water cilantro, garlic and lime juice with avocado, salt and olive oil and blend the ingredients until smooth.
MAKING
3) Heat oil in a pan and add all the vegetables and after cooking for 12mins add salt and granulated garlic, cayenne pepper and cumin and stir.
4) Marinate the seafood with lime and salt, pepper for a few minutes.
5) Place the marinated seafood in the pan with the vegetables.
SERVING
7) In a serving dish place the rice in the center topped with the seafood, beans and fried plantain.
TIPS
Best enjoyed with avocado sauce on the side.
1) In a pot of boiling water simmer the black beans and add garlic powder for 45mins.
2) In another pot add the garlic powder, bay leaves and cumin powder with the rice and stir. Add the water and boil for 15- 20mins.
3) For the avocado sauce add water cilantro, garlic and lime juice with avocado, salt and olive oil and blend the ingredients until smooth.
MAKING
3) Heat oil in a pan and add all the vegetables and after cooking for 12mins add salt and granulated garlic, cayenne pepper and cumin and stir.
4) Marinate the seafood with lime and salt, pepper for a few minutes.
5) Place the marinated seafood in the pan with the vegetables.
SERVING
7) In a serving dish place the rice in the center topped with the seafood, beans and fried plantain.
TIPS
Best enjoyed with avocado sauce on the side.
Comments
Comments: 1 |
Add a Comment
aparna.priya says :
Somewhere I read that ripe plantains are bananas? Is it true? If so, then why do we use a fruit with such a lovely seafood recipe ??
Posted on: 19 November 2009 - 2:46pm
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