- 3 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell peppers
- 1 clove garlic, minced
- 1 (14 1/2-ounce) can stewed tomatoes
- 1 (8-ounce) can tomato sauce
- 3/4 teaspoon salt
- 1 teaspoon sugar
- 3/4 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 1/2 pounds small shrimp, peeled and deveined
- Tostones, recipe follows
- Green onions, for garnish
- Recipe courtesy Kamar de los Reyes
- Oil, for frying
- 3 plantains
Heat the olive oil in a large heavy skillet and cook the onion, pepper, celery, peppers, and garlic over low heat until tender, about 5 minutes. Add the tomatoes, tomato sauce, salt, sugar, chili powder, and Worcestershire sauce. Simmer uncovered for 20 to 30 minutes, stirring occasionally to keep mixture from sticking.
Mix the cornstarch with 2 tablespoons cold water. Stir the cornstarch into the tomato mixture and cook for about 2 minutes. Add the shrimp and cook for about 2 to 3 minutes, until the shrimp are done with a pink color. Spoon Shrimp Creole into Tostones and garnish with green onions.
Special equipment: "Old Fashioned Plantain Smasher"
Preheat oil to 350 degrees F.
Cut plantains down the middle; peel away skin and cut into 1 1/2-inch pieces.
Add plantains to the hot oil and fry until golden; about 2 to 3 minutes. Do not overcook as you want the center to still be raw. Lightly salt.
*Cook's Note: Check the doneness with a toothpick. The middle of the plantain should still feel starchy and cool.
Put the fried plantain through the old fashioned smasher. This will make it a cup shape.
Place the "the plantain cup" into the deep-fryer and fry again until golden brown and fully firm, about 2 to 3 minutes Drain on a paper towel lined sheet tray. Season with salt.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Yield: 3 to 5 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Ease of preparation: easy