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Recipe courtesy of Raul Gonzalez Jr.
Recipe courtesy of Raul Gonzalez Jr.
Tostones Rellenos
Getting reviews...
- Level: Intermediate
- Total: 8 hr 35 min
- Active: 35 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 205
- Total Fat
- 17 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 36 mg
- Sodium
- 170 mg
- Level: Intermediate
- Total: 8 hr 35 min
- Active: 35 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 205
- Total Fat
- 17 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 36 mg
- Sodium
- 170 mg
Ingredients
Directions
- 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.
