- 4 ounces onions
- 4 ounces tomatoes
- 2 ounces fresh cilantro leaves
- 2 ounces fresh parsley leaves
- 4 ounces lemon juice
- 8 ounces shrimp
- Hot sauce
- Vegetable oil, for frying
- 1 green plantain
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Heat about an inch of oil in a large skillet. Cut the plantain into 1/2-inch slices and fry it in the hot oil. Remove the plantain from the oil and press down with a wooden block or spoon to hollow it out so it looks like a small cup. Fry the cups again to firm up.
Scoop the tomato mixture into the plantains and serve.
Recipe courtesy Raul Gonzalez Jr. from Mambos Cafe in Glendale CA.
Recipe courtesy of Emeril Lagasse