The inspiration for this Tostones Rellenos de Camarones recipe which is green plantains filled with shrimp came from my Spanish heritage and the fact that it’s Hispanic Heritage Month. I thought it would be a good idea to post one of my favorite Latin recipes. I grew up eating plantains at home. So it’s only right I would post about it.
What are plantains?
Plantains are a part of the banana family and similar to bananas, plantains are usually green or yellow. Green plantains are savory while the yellow ones are sweet. But remember, they both have tougher skin and a very different texture than the common banana, so you’ll need to cook them to enjoy them. I also linked a great article on what plantains are and the health benefits. Now tostones are the way green plantains are prepared. Tostones are green bananas that are fried crisp, flattened, and served as an appetizer or side dish. This way of cooking it you can enjoy by itself with some salt sprinkled on top or dip it in your favorite sauce or condiment.
What are tostones rellenos?
So you now know that tostones are fried flattened bananas. Now take the tostones and form a cup in the center so you can fill them with seafood, vegetables, or meat. An easy way to do this is by using a lemon juicer. That’s elevating the tostones and taking them to the next level. Something about fried finger food that’s so satisfying.
I grew up eating these on the side with rice, beans, chicken, and slices of avocado. Sounds good right? Every time I dine at a Spanish restaurant I order plantains and if they have tostones Rellenos are even better. Try it for yourself and let me know how much you enjoyed them. If you’re looking for more apps try my turkey and cheese pinwheel sandwiches.
Tostones Rellenos de Camarones
Equipment
- 12 inch skillet
- 10 inch skillet
- Tongs
- Lemon Squeezer
- Chef Knife
- Cutting board
- Large Bowl
- Medium bowl
- Paper Towels
- Small spoon
Ingredients
- 3 Green Plantains
- 1 cup Vegetable oil
- 1 lb Jumbo Shrimp Deveined
- 2 tablespoons Minced garlic
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Cracked black pepper
- 1/2 teaspoon Adobo
- 1/2 packet Sazon con azafran
- 1/4 cup Diced red onion
- 1/2 cup Tomato sauce
- dash Garlic Powder
- 2 tablespoons Olive Oil
- 1 tablespoon Cilantro Roughly chopped
Instructions
- Start by peeling the shell off your shrimp and cleaning them. I like to buy already deveined shrimp so the cleaning process is easier and saves time in the kitchen. After I remove the shell. I rinse the shrimp a few times under cold water. Hot water will cook the shrimp. I then dry the shrimp with paper towels.
- Then start adding the seasonings to the shrimp. Add adobo, sazon, salt, pepper, and minced garlic. Combine the spices and garlic by mixing them together. I like to marinate it for 15 mins in the fridge and then leave it out for another 15 mins so it can almost come to room temperature,
- While the shrimp are set aside on the counter, I put my 12-inch skillet on medium heat and wait till the pan gets hot. Then I add 1 cup of vegetable oil. and wait for the oil to get really hot.
- Next start cutting the plantains. I first take off the green rough skin by cutting the ends off and then running my knife from top to bottom. I then use my hands to peel all the skin off. Once peeled I cut the plantains into 2-inch pieces.
- Put the pieces of plantains in hot oil. I cook them all around. A few mins on all sides until golden brown.
- Once the plantains are golden brown take them out and put them in a large bowl with a paper towel, so it can capture the oil.
- Then get out your lemon squeezer and insert a 2-inch piece of plantain and squeeze, Not too hard, but enough to form a cup shape that doesn't stick to the lemon squeezer. With your hands gently take the plantain off the lemon squeezer and do the same to the remaining plantains.
- After the plantains have taken a form that looks like a small cup put it back in the hot oil and fry them again. You are going to fry the top and bottom for 2-3 mins each side until golden brown, Once done take them out and place them in the same bowl you previously used with the paper towel.
- Now it's time to cook the shrimp, I leave the shrimp for last because they are the fastest to cook.
- Add olive oil to the hot pan and wait till the oil gets hot. Once the oil is hot add the shrimp with minced garlic and cook the shrimp for 3 mins on each side.
- Once the shrimp are cooked I set them aside in a mediun bowl.
- Then add red onion. Add salt and pepper to taste and cook till translucent. I then add the tomato sauce and cook it down for 2-3 mins. Then place the shrimp on a cutting board and cut the shrimp in thirds. Once cut add them into the skillet with the tomato sauce and combine.
- Then add a small dash of garlic powder for more flavor. Once mixed together, take the shrimp with sauce out of the skillet and back into the medium bowl.
- Now start putting together the Tostones Rellenos. With a small spoon scoop up some shrimp and insert them in the center of the plantain. So you're filling the cups up. Do this to all the remaining plantains. Garnish with chopped cilantro.
This is a wonderful recipe, and my guests raved over it. It’s fairly quick and simple to follow, yet full of flavor- it’s not a simple feat to accomplish both! I highly recommend this dish for your next gathering or weeknight meal.