Juliann Esquivel Recipe

Fried Green Plantains Stuffed with Shrimp, Tostones Rellenos Con Camaron

By Juliann Esquivel Juliann


Recipe Rating:
Serves:
A bunch
Prep Time:
Cook Time:

Juliann's Story

I first ate these in a Cuban restuarant. The first time I tasted these fried green plantains I could not get enough of them. The plantains had been shaped in a bowl like small cup with the shrimp cooked in a wonderful sauce placed inside the little well in the plantain. You can get the little tostone press at any Pharmacia Navaro, store in Miami just go on line and order. They have both presses one for the regular Cuban tostones or the small cup like shaped press to make your fried plantains in the shape of small cups and fry and fill with your favorite filling. Enjoy

Ingredients

1 1/2 lb
large shrimp shelled, and deveind. cut each raw shrimp in three pieces
1 medium
sweet vidalia onion diced fine
1/2 large
sweet green pepper diced small
3 large
cloves fresh garlic smashed or put through a garlic press
2 Tbsp
diced fresh cilantro
1/4 c
good red table wine
1 small
8 ounce can tomato sauce
1 tsp
dried oregano
1 medium
bay leaf
6 Tbsp
butter
6 Tbsp
olive oil, extra virgin
1 tsp
garlic powder
1/4 tsp
cumin powder
1 small
envelope goya sazon with achiote
1 tsp
sea salt
1/2 tsp
fresh ground black pepper
3 Tbsp
any good shrimp cocktail sauce
1/4 tsp
cayanne pepper
6 large
very green plantains, peeled and cut into large 2 inch long chunks
3 c
canola or corn oil for frying
10 small
pimento stuffed olives for garnish, lemon slices and tomato slices all for garnish

Directions Step-By-Step

1
First peel the plantains, run the point of a sharp knife down each seam of the each green plantain. Cut the end off and with the sharp knife pry back the skin of the plantain pushing the sharp knife tip under and between the skin and the plantain right along the seam. The skin will come off easly and peel back exposing the plantain. Do each plantain this way. Once all are peeled cut into 2 inch long chunks. Place into a large bowl of cold water until ready to use. If you do not put into water they will turn brown like a potatoe.
2
Next in a large skillet heat (half the butter 3 tablespoons and half the olive oil 3 tablespoons). Add the onion, fresh garlic, green pepper, and cilantro, saute in the olive oil/butter until the veggies are limp. Next add the wine, tomato sauce, cocktail sauce, bay leaf, oregano, sazon goya packet, cumin and garlic powder, salt, black pepper and cayanne pepper. Saute all very well about five minutes. Remove from heat and set aside.
3
Now in another pot under a very low flame melt the remaining 3 tablespoons butter and 3 tablespoons oil. Add the cleaned and cut up shrimp and over a very low low flame cover and let cook ever so slow. Just until the shrimp start to turn pink. Do not raise the flame. Turn off the shrimp and remove from the burner. Uncover the sofrito sauce pot that you just made and add the shrimp mix well. Cover and over a low flame cook for only two minutes more do not cook longer two minutes. After two minutes remove from heat leave covered until ready to use.
4
Next remove the plantains from the water and dry each plantain real well with a cotton or terry cloth clean dish towel. Make sure each piece is well dried free of any water. Heat your oil in a large heavy skillet or cast iron skillet. When oil is shimmering put about 6 pieces of plantains in the hot oil and fry on all sides until light golden on each side. Fry the plantains about three minutes each rolling over and over to be sure they are fried well on both sides. Next remove to a plate lined with paper towels. Now open your Tostone press lay one plantain in the little well and close the press over the plantain. Push down and then open again your plantain will have been shaped and turned into a little cup. Remove from the press and put back into the hot oil fry until nice and crisp about two minutes more. Do each one like this. After frying all of your plantains remove all of your plantains to a large platter sprinkle with some salt and with a large tablespoon fill eah cup with a heaping spoonful of shrimp and sauce. Serve immedietly. They are so delicious you wont be able to stop eating them. Enjoy
5
Tip: I sometimes buy 12 large green plantains and and press out the small cups but do not do they second fry. After I make and press out the cups I wrap in strips of parchment paper putting one cup into the other seperated by the parchment paper then I put into a large freezer bag and freeze. When I am making filled plantain cups I just take out fry each cup the second time and fill with my favorite shrimp or other meat filling. I always keep a supply of plantain cups in the freezer for filling on the spur of the moment. They are great appetizers for when company stops by and you are in a bind for making something nice and fast. LOL

About this Recipe


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11 Comments

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Ali McCoubrey Alikata7
Feb 10, 2011
we are going there for Sunday dinner I thought to take something for him to make,this would be so much fun for him, he would think it was cool
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Juliann Esquivel Juliann
Jan 31, 2011
Thank you Ali. If your grandson does not like shrimp you can make this recipe with lump crabmeat as I have done in the past. Just make the sauce and at the very end add the lump crabmeat and spoon sauce over. Do not stir. then just fill the little cups. I sometimes will do this recipe with left over shredded beef My ropa vieja recipe, just heat the beef and spoon into the plantain cups or with shredded chicken also with the sauce. When I do chicken I make the sauce with chicken broth rather then shrimp or seafood broth. Tell that little chef of yours to keep up the good work, if he really is commited he is on his way to be another Bobby Flay. Ali you are right about male cooks they can pare the most amazing things together and come out with killer recipes. If your little chef is creative then he is on his way to becoming an amazing chef. LOL
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Ali McCoubrey Alikata7
Jan 31, 2011
oh my gosh I had only read the ingredients not the instructions, ewwww yummy yes u are amazing I cannot wait to do this with my grandson, he is a new budding chef of 13 and he loves to cook, he is so adventures, but I noticed alot of males sometimes will pare things together we would never think of....
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Ali McCoubrey Alikata7
Jan 31, 2011
when I saw this recipe I thought oh this sounds like Juliann's an oh yeah it is, cannot wait to try this, have a grandson who doesnt like shrimp but bet he would this
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Robin DuPree robdupree
Jan 30, 2011
Nice post...