Shrimp Tostones Recipes

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.

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!

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.