Shrimp Stuffed Plantains (tostones Rellenos De Camarones)

Shrimp Stuffed Plantains, also known as Tostones Rellenos de Camarones, is a delicious and unique dish that combines the flavors of Puerto Rican and Chinese cuisines. This recipe features savory shrimp stuffed inside crispy fried plantains, creating a perfect blend of textures and tastes.

Shrimp Stuffed Plantains (tostones Rellenos De Camarones)

Ingredients

  • 2 ripe plantains
  • 1 pound shrimp, peeled and deveined
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup vegetable oil for frying
  • 1/2 cup mayonnaise
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Peel the plantains and cut them into 1-inch thick slices.
  2. In a large skillet, heat the vegetable oil over medium-high heat. Fry the plantain slices until golden brown, about 2 minutes per side. Remove from the skillet and flatten each slice with a tostonera or the back of a heavy glass.
  3. In a bowl, season the shrimp with garlic powder, paprika, cumin, salt, and pepper. Cook the seasoned shrimp in the same skillet used for the plantains until pink and cooked through, about 3-4 minutes per side.
  4. For the sauce, mix the mayonnaise, lime juice, and chopped cilantro in a small bowl.
  5. To assemble, top each flattened plantain slice with a spoonful of the shrimp mixture and drizzle with the cilantro-lime sauce.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
20 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
18g
Carbohydrates
35g
Fat
12g

Supplies

Skillet Tostonera or heavy glass Bowl

Tools

Knife Cutting board Small bowl

Serving suggestions

Serve the Shrimp Stuffed Plantains as a unique appetizer or as a main course accompanied by a fresh salad.

Tips & tricks

For extra flavor, you can add a sprinkle of hot sauce or a squeeze of fresh lime juice on top of the stuffed plantains before serving.

Cost

$15