Canola oil, for frying
2 green plantains, peeled and cut into 1-inch pieces
1 teaspoon vinegar
Kosher salt and freshly ground black pepper
2 tablespoons diced onions
2 tablespoons diced green bell pepper
2 tablespoons diced tomatoes
1 teaspoon tomato puree
2 tablespoons shrimp stock or fish fumet
12 shrimp, size 41/50
1/2 leaf fresh culantro, minced
If culantro is unavailable, substitute with fresh cilantro.
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