Camarones en Tostones

Tostones, double fried green plantains, can be topped with anything or dipped in your favourite condiment, but there is something about combining flavourful shrimp topped with a delicious cilantro salsa that takes you right to the Caribbean coast.

Difficulty

Intermediate

Yield

Serves 4

Ingredients

12 pieces of shrimp2 cloves garlic, minced2 tablespoons parsley leaves, chopped Salt to taste Pepper to taste

Ingredients

2 green plantains2 cups neutral oil for frying Salt to taste Pepper to taste

Equipment

Measuring spoonsMeasuring cupsMixing bowls of various sizesSpatulaLarge potFrying panTongsCutting boardChef's knifeTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a frying pan, heat the oil on medium heat and add the shrimp. Cook for 1 minute until they begin to change colour, then add the garlic. Continue to cook 1 – 2 more minutes until shrimp is firm and fully cooked. Finish with the chopped parsley leaves.

Peel and cut each plantain into 1 inch pieces.

Preheat the oil in a large pot over medium heat until the oil reaches 325°F.

Fry the plantain pieces for about 3 – 4 minutes until very light golden brown and soft. Remove from the oil and drain on paper towels.

Once slightly cooled, smash the plantain piece into a flat disc with the bottom side of a pan.

Return the plantain piece to the hot oil and fry for 3 – 4 minutes until golden brown and crispy. Season with salt right away.

To assemble, top tostone with shrimp, pico de gallo, and cilantro salsa.