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Recipe courtesy of Raul Gonzalez Jr.

Show: Diners, Drive-Ins and Dives

Episodes: Family Style and Deep-Fried Favorites

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Tostones Rellenos (01:48)

Total:: 8 hr 35 min
Active:: 35 min

Yield:: 4 servings

Level:: Intermediate

Ingredients

8 ounces shrimp, cooked
4 ounces onions, chopped
4 ounces tomatoes, chopped
2 ounces chopped fresh cilantro
2 ounces chopped fresh parsley
4 ounces lemon juice
Hot sauce
Vegetable oil, for frying
1 green plantain, cut into 1/2-inch slices

Directions

Watch how to make this recipe.

Combine the shrimp, onions, tomatoes, cilantro and parsley in a mixing bowl. Add the lemon juice and hot sauce to taste. Refrigerate overnight to cure the shrimp.

Heat about an inch of oil in a large skillet. Fry the plantains. Remove the plantains from the oil and press down with a wooden block or spoon to hollow them out so it looks like a small cup. Fry the cups again to firm them up.

Scoop the tomato mixture into the plantain cups.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Raul Gonzalez Jr., Mambos Cafe, Glendale, CA

My Private Notes

Name: Tostones Rellenos
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT8H35M0.000S
Yield: 4 servings
Ingredients: 8 ounces shrimp, cooked; 4 ounces onions, chopped; 4 ounces tomatoes, chopped; 2 ounces chopped fresh cilantro; 2 ounces chopped fresh parsley; 4 ounces lemon juice; Hot sauce; Vegetable oil, for frying; 1 green plantain, cut into 1/2-inch slices