Get ready to transform your taste buds with a mouthwatering culinary adventure that combines crispy plantains, succulent shrimp, and a tantalizing sun-dried tomato guacamole! This show-stopping dish isn't just a recipe—it's a flavor explosion that will transport you straight to the vibrant streets of Latin America. Whether you're a seasoned home chef or a curious food lover, these shrimp tostones are about to become your new obsession, promising a perfect balance of crunch, zest, and pure deliciousness in every single bite.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Latin
Serves: 4 servings
Ingredients
- 2 green plantains, sliced
- 1 lb shrimp, peeled and deveined
- 1/2 cup sun dried tomatoes, chopped
- 1 avocado
- 1 lime, juiced
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the plantains by peeling and cutting them diagonally into 1-inch thick slices. Soak the sliced plantains in cold salted water for 5 minutes to remove excess starch.
- Remove plantain slices from water and pat completely dry with paper towels. This ensures crispy tostones when frying.
- Heat vegetable oil in a deep skillet to 350°F (175°C). Carefully fry the plantain slices for 3-4 minutes until they turn light golden, then remove and drain on paper towels.
- Using a flat-bottomed glass or tostonera, gently press each fried plantain slice to flatten them into thin discs. Return the flattened plantains to the hot oil and fry again until crisp and golden brown, about 2-3 minutes.
- For the guacamole, mash the ripe avocado in a bowl. Finely chop the sun-dried tomatoes and mix into the mashed avocado. Add lime juice, salt, and pepper, stirring to combine thoroughly.
- Season the shrimp with salt and pepper. In a separate skillet, sauté the shrimp over medium-high heat for 2-3 minutes on each side until they turn pink and are just cooked through.
- Arrange the crispy tostones on a serving platter. Top each tostone with a spoonful of sun-dried tomato guacamole and a sautéed shrimp.
- Garnish with fresh chopped cilantro or a squeeze of additional lime juice if desired. Serve immediately while tostones are still crisp and warm.
Tips
- Plantain Perfection: Always choose green plantains for tostones. They should be firm and have minimal black spots.
- Drying is Key: After soaking plantains, thoroughly pat them dry to ensure maximum crispiness when frying.
- Oil Temperature Matters: Maintain a consistent 350°F for frying to achieve golden, crisp tostones without burning.
- Shrimp Cooking Hack: Don't overcook your shrimp! They're done when they turn pink and curl slightly.
- Guacamole Freshness: Prepare the guacamole just before serving to prevent browning and maintain vibrant flavors.
- Optional Garnish: Fresh cilantro or a lime wedge can elevate the presentation and add an extra layer of flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: g
Cholesterol: 220mg
