Shrimp Tostones Recipes

THALIA'S TOSTONES AND SHRIMP PARTY BOATS

Steps:

• Cut off both ends of the plantains with large knife. Slice end to end in the grooves and peel.
• Cut the plantains into approximately 5 (2-inch) pieces. You should have approximately 15 pieces. Put them into a bowl with the cold water and salt. Set aside.
• In a large skillet heat about 2 to 3 inches of canola oil over medium heat.
• Dry the tostones with paper towels. Carefully drop them into the hot oil, in batches if necessary, and fry until they turn from peachy white to yellow, but not brown, about 2 to 3 minutes. Remove to paper towels to drain. Turn off your flame. Pat the tostones dry and cool briefly. Use a clear bowl or your hand to flatten them into round saucers. Watch through the bowl as you flatten them.
• Cook's Note: These are going to be your fiesta boats so they must be thick and large enough to hold the shrimp and for a toothpick to fit through them. So keep that in mind. Don't get upset if they aren't a perfect round shape or if they fall apart. That is why I recommend using 3 plantains so you have extra surface to work with. As they cool you can reshape them with your hands.
• Reheat the oil and add the tostones back to the skillet and fry for about 30 seconds on each side. Remove again to paper towels and sprinkle with salt. Set aside.
• In a large skillet heat 1 tablespoon of olive oil over a low flame.
• Add the shrimp to the skillet. Sprinkle with salt and pepper, to taste, a pinch of dried oregano and a squeeze of a small slice of lime. Cook until the shrimp turn pink.
• Party Boat Topping:
• Combine the mayonnaise, ketchup, and minced garlic in olive oil in a small bowl. The color should be light pink. Squeeze a slice of lime juice into the mixture.
• Making your Party Boats:
• Smear about 1/2 teaspoon of the topping on each of the tostones and season with salt. Top with 1 shrimp and secure it with a toothpick. Arrange on a colorful platter and serve.
• Buen Provecho!

CHIPOTLE SHRIMP & AVOCADO TOSTONES

Steps:

• Toss shrimp with 1 Tbsp. aioli until evenly coated.
• Heat half the oil in large skillet on medium heat. Add plantains; cook 3 to 5 min. or until lightly browned, turning once. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. Return plantains to skillet with remaining oil; cook 3 to 5 min. or until golden brown on both sides, turning once. Remove from skillet; drain on paper towels.
• Add shrimp to skillet; cook 4 to 6 min. or until shrimp turn pink, stirring frequently. Cool slightly. Meanwhile, mash avocado in medium bowl. Add lime juice, sour cream and 1 Tbsp. cilantro; mix well.
• Cut shrimp lengthwise in half. Place plantain slices on serving plate; top with avocado mixture, shrimp, remaining aioli and cilantro.

GARLIC SHRIMP WITH TOSTONES | TOSTONES RELLENOS DE CAMARONES | CHEF ZEE COOKS

Steps:

• Begin my cleaning your shrimp and making sure that the shells are all off. It's up to your whether or not you want to leave the tails-I personally like to leave them on
• Next, season your shrimp with the lemon, oregano, garlic, salt, and pepper
• Mix up the seasoning with shrimp making sure that everything is coated in that yummy seasoning
• Then warm up a skillet with olive oil. Be careful not to burn the olive oil
• Now add your shrimp one by one leaving behind as much marinade as you can. No worries-this will come in handy later on [and you're going to love it!]
• Cook the shrimp for about two minutes on each side. You'll know that the shrimp is cooked when it goes from grayish color to an orange color
• When the shrimp become orange on one side flip it over and cook the other side
• As soon as all of your shrimp is cooked, remove them from the skillet and set aside
• Now add the butter to the same skillet you were cooking the shrimp. This will deglaze the pan and bring to life all that seasoning the shrimp left behind
• Once your butter is melted, add the rest of the shrimp marinade. This is going to create a vibrant garlic sauce
• Be sure to only cook the sauce until the shrimp is tender. This should take a minute or less. The goal is to cook out the raw garlic taste. We don't want our garlic to burn
• Once the garlic is cooked, add that sauce the shrimp
• Toss the shrimp in the sauce and as you can already guess, make sure every shrimp has that delicious garlic sauce
• Now cut the shrimp in half or in the thirds. Afterwards, set aside
• Moving onto the the tostones, add canola oil to a small frying pan
• Peel the green platano/plantain and cut them into little one inch pieces
• Fry them until their golden on both sides
• Then mash them with a citrus press so that it takes on the shape of a bowl/mini cup
• Once all of the plantains are mashed, re fry them again for 30 seconds to a minute
• Drain the plantain cups of any excess
• Fill them up with the shrimp making sure to drizzle some garlic sauce at the end

FRIED GREEN PLANTAINS STUFFED WITH SHRIMP, TOSTONES RELLENOS CON CAMARON

Steps:

• 1. First peel the plantains, run the point of a sharp knife down each seam of the each green plantain. Cut the end off and with the sharp knife pry back the skin of the plantain pushing the sharp knife tip under and between the skin and the plantain right along the seam. The skin will come off easly and peel back exposing the plantain. Do each plantain this way. Once all are peeled cut into 2 inch long chunks. Place into a large bowl of cold water until ready to use. If you do not put into water they will turn brown like a potatoe.
• 2. Next in a large skillet heat (half the butter 3 tablespoons and half the olive oil 3 tablespoons). Add the onion, fresh garlic, green pepper, and cilantro, saute in the olive oil/butter until the veggies are limp. Next add the wine, tomato sauce, cocktail sauce, bay leaf, oregano, sazon goya packet, cumin and garlic powder, salt, black pepper and cayanne pepper. Saute all very well about five minutes. Remove from heat and set aside.
• 3. Now in another pot under a very low flame melt the remaining 3 tablespoons butter and 3 tablespoons oil. Add the cleaned and cut up shrimp and over a very low low flame cover and let cook ever so slow. Just until the shrimp start to turn pink. Do not raise the flame. Turn off the shrimp and remove from the burner. Uncover the sofrito sauce pot that you just made and add the shrimp mix well. Cover and over a low flame cook for only two minutes more do not cook longer two minutes. After two minutes remove from heat leave covered until ready to use.
• 4. Next remove the plantains from the water and dry each plantain real well with a cotton or terry cloth clean dish towel. Make sure each piece is well dried free of any water. Heat your oil in a large heavy skillet or cast iron skillet. When oil is shimmering put about 6 pieces of plantains in the hot oil and fry on all sides until light golden on each side. Fry the plantains about three minutes each rolling over and over to be sure they are fried well on both sides. Next remove to a plate lined with paper towels. Now open your Tostone press lay one plantain in the little well and close the press over the plantain. Push down and then open again your plantain will have been shaped and turned into a little cup. Remove from the press and put back into the hot oil fry until nice and crisp about two minutes more. Do each one like this. After frying all of your plantains remove all of your plantains to a large platter sprinkle with some salt and with a large tablespoon fill eah cup with a heaping spoonful of shrimp and sauce. Serve immedietly. They are so delicious you wont be able to stop eating them. Enjoy
• 5. Tip: I sometimes buy 12 large green plantains and and press out the small cups but do not do they second fry. After I make and press out the cups I wrap in strips of parchment paper putting one cup into the other seperated by the parchment paper then I put into a large freezer bag and freeze. When I am making filled plantain cups I just take out fry each cup the second time and fill with my favorite shrimp or other meat filling. I always keep a supply of plantain cups in the freezer for filling on the spur of the moment. They are great appetizers for when company stops by and you are in a bind for making something nice and fast. LOL

TOSTONES RELLENOS

Steps:

• Combine the shrimp, onions, tomatoes, cilantro and parsley in a mixing bowl. Add the lemon juice and hot sauce to taste. Refrigerate overnight to cure the shrimp.
• Heat about an inch of oil in a large skillet. Fry the plantains. Remove the plantains from the oil and press down with a wooden block or spoon to hollow them out so it looks like a small cup. Fry the cups again to firm them up.
• Scoop the tomato mixture into the plantain cups.

SHRIMP TOSTONES

Steps:

• Make the sauce: Heat butter in a large saucepan over high heat; cook the garlic and squash until the garlic is aromatic.
• Add the wine and onion and reduce the heat to medium low; cook until the squash is tender and the wine has reduced to a glaze, about 15 minutes.
• Stir in chicken broth, heavy cream and thyme; cook until reduced by about 1/3, 6 to 8 minutes.
• Remove from heat, discard thyme, and puree with an immersion blender, or use a regular blender.
• Strain sauce, season with salt and pepper, to taste, and thin with additional broth, if necessary.
• To make the shrimp filling, melt butter in a large skillet, over high heat.
• Add garlic and cook until aromatic, 1 to 2 minutes.
• Stir in shrimp, salsa, and white wine; cook until the wine and liquid from the salsa is reduced and the shrimps are cooked, 2 to 3 minutes; remove from heat.
• To reduce the balsamic vinegar: cook the vinegar, in a small saucepan, over medium low heat (gentle simmer) until the vinegar is reduced to a thick sauce, 8 to 10 minutes; set aside and let cool.
• Peel the plantains and cut into thirds.
• Use a melon baller to scoop out plantains to form a "canoe.".
• Heat 1/2 inch of oil in a skillet over medium heat and fry the plantains until they are golden and tender on all sides, about 6 to 8 minutes; drain on paper toweling.
• To assemble: Divide 1 cup of the sauce on each of 4 serving plates.
• Place 3 plantains on each plate and spread with shrimp filling.
• Drizzle with the balsamic reduction and serve.

SHRIMP AVOCADO PLANTAIN CUPS: THE BITE-SIZED APPETIZER RECIPE TO MAKE TOSTONES RELLENOS

Steps:

• Season the shrimp with salt, pepper, and cumin and mix them well.
• Pour the oil into a pan over medium heat.
• Add the shrimp.
• Fry the shrimps for a few minutes until golden on both sides.
• Place the shrimp in a bowl to cool.
• Cut half of the lime and squeeze out juice on cooked seafood. Add the avocado.
• Sprinkle with chopped red onion and garlic. Add cherry tomatoes, jalapeño, and some cilantro.
• Sprinkle it with salt and gently mix it in a bowl, and chill.
• Peel plantains and cut them into 3 pieces.
• Fry the plantain pieces until golden.
• Place the fried pieces of plantain in muffin cups and use a tamper to press the plantain into a cup form.
• Fry the cups again until golden.
• Fill the cups with the salsa mixture.
• Top with the cooked shrimp.