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Venezuelan Pabellón Criollo with Shrimp and Scallops

poshpescatarian's picture
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! (more)
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
  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

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.

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.

7) In a serving dish place the rice in the center topped with the seafood, beans and fried plantain.

Best enjoyed with avocado sauce on the side.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
45 Minutes
Cook Time: 
20 Minutes
Ready In: 
65 Minutes
I love the flavors of South America. This dish combines some of my all time favorite ingredients - black beans, plantains and seafood.
Venezuelan Pabellón Criollo

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1283 Calories from Fat 521

% Daily Value*

Total Fat 61 g93.5%

Saturated Fat 7 g35%

Trans Fat 0.1 g

Cholesterol 86.6 mg28.9%

Sodium 409.2 mg17%

Total Carbohydrates 144 g48.1%

Dietary Fiber 28.3 g113.1%

Sugars 11 g

Protein 48 g95.9%

Vitamin A 65.2% Vitamin C 104.5%

Calcium 27.4% Iron 63.4%

*Based on a 2000 Calorie diet

1 Comment

aparna.priya's picture
Venezuelan Pabellón Criollo With Shrimp And Scallops Recipe, Venezuelan Pabellón Criollo