Recipe courtesy of Raul Gonzalez Jr.
Recipe courtesy of Raul Gonzalez Jr.
Tostones Rellenos
- Level: Intermediate
- Total: 8 hr 35 min
- Active: 35 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 8 hr 35 min
- Active: 35 min
- 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
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.
