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–+ servings

Tostones Rellenos de Camarones

Sonaded Khanna
Green plantains cups filled with shrimp
5 from 4 votes
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer, Side Dish
Cuisine Latin
Servings 4 people
Calories 807 kcal

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.

Nutrition

Calories: 807kcalCarbohydrates: 48gProtein: 18gFat: 63gSaturated Fat: 10gTrans Fat: 1gCholesterol: 143mgSodium: 1118mgPotassium: 934mgFiber: 4gSugar: 22gVitamin A: 1859IUVitamin C: 29mgCalcium: 80mgIron: 2mg
Keyword Camarones, Green Plantains, Tostones Rellenos
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