Fried Green Plantains Stuffed with Shrimp, Tostones Rellenos Con Camaron

1
Juliann Esquivel

By
@Juliann

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
A bunch
Prep:
1 Hr
Cook:
30 Min

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

How to Make Fried Green Plantains Stuffed with Shrimp, Tostones Rellenos Con Camaron

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

Printable Recipe Card

About Fried Green Plantains Stuffed with Shrimp, Tostones Rellenos Con Camaron





Show 11 Comments & Reviews

Say Goodbye To Canned Cranberry Sauce Recipe

Say Goodbye to Canned Cranberry Sauce

Kitchen Crew @JustaPinch

6 homemade cranberry sauce recipes that are so simple you'll never grab a can again!

15 Homemade Coleslaw Recipes

15 Homemade Coleslaw Recipes

Kitchen Crew @JustaPinch

Tangy? Creamy? Original? Unique? Whichever type of coleslaw you prefer, we have a recipe for you! We guarantee you’ll find a recipe that’s perfect for a summer dinner side or...

Let's Talk Turkey! Recipe

Let's Talk Turkey!

Kitchen Crew

The star of Thanksgiving dinner can be finicky to make and a tad daunting. There's nothing worse than serving guests a dry turkey. Prepare one of these mouthwatering recipes and...