Tostones with Garlicky Shrimp

Name: Tostones with Garlicky Shrimp
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 36 to 38 tostones
Cuisine: caribbean
Ingredients: Kosher salt; Juice of 3 limes; 4 green plantains, peeled and sliced into 1-inch pieces; Canola oil, for frying; 1/4 cup extra-virgin olive oil; 1 large yellow onion, finely diced; 1 Cubanelle pepper, finely diced; 1 red bell pepper, finely diced; 6 cloves garlic, minced; 1 pound medium shrimp (about 20), peeled, deveined, tails removed and split lengthwise; 2 tablespoons fresh oregano, finely chopped; Freshly ground black pepper; 1/4 cup fresh cilantro leaves, roughly chopped, plus additional whole leaves, for garnish; Lime wedges, for serving

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Sofrito is a classic condiment in Puerto Rican cuisine that can be used in many different applications. Typically all of the ingredients are pulsed in a food processor- instead we cut all of the vegetables into a fine dice and cooked them with shrimp for a mouthwatering fried plantain topping.

Total: 1 hr 25 min

Prep: 20 min
Inactive: 20 min
Cook: 45 min

Yield: 36 to 38 tostones

Total: 1 hr 25 min

Prep: 20 min
Inactive: 20 min
Cook: 45 min

Yield: 36 to 38 tostones

Ingredients

Kosher salt

Juice of 3 limes

4 green plantains, peeled and sliced into 1-inch pieces

Canola oil, for frying

1/4 cup extra-virgin olive oil

1 large yellow onion, finely diced

1 Cubanelle pepper, finely diced

1 red bell pepper, finely diced

6 cloves garlic, minced

1 pound medium shrimp (about 20), peeled, deveined, tails removed and split lengthwise

2 tablespoons fresh oregano, finely chopped

Freshly ground black pepper

1/4 cup fresh cilantro leaves, roughly chopped, plus additional whole leaves, for garnish

Lime wedges, for serving

Directions

Special equipment:

a deep-frying thermometer

1. Preheat the oven to 250 degrees F. Line one baking sheet with a kitchen towel and another baking sheet with a cooling rack.
2. Combine 4 cups of water, 2 tablespoons salt and the juice of 1 lime in a large bowl. Add the plantains and let sit for 15 minutes.
3. Pour about 2 inches of canola oil into a large Dutch oven or heavy-bottomed pot. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
4. Transfer the plantains to the towel-lined baking sheet using a slotted spoon; blot dry with paper towels. Fry in batches until the outsides are light golden brown and the centers are tender, 6 to 8 minutes. Remove to the rack-lined baking sheet using the slotted spoon.
5. When the plantains are cool enough to handle (after 2 to 3 minutes), use the bottom of a can to flatten each plantain to 1/8 inch thick. Check to make sure that the canola oil is still at 350 degrees F. Fry the flattened plantains in batches until crispy and golden brown all over, 3 to 4 minutes. Remove to the rack-lined baking sheet with the slotted spoon. Generously salt the fried plantains and transfer the baking sheet to the oven to keep warm.
6. Heat the olive oil over medium-high heat in a large skillet. Add the onions, Cubanelles and red bell peppers and cook, stirring constantly, 2 minutes. Add the garlic and cook, stirring, another 2 minutes. Add the shrimp and oregano and sprinkle liberally with salt and pepper. Cook, stirring constantly, until the shrimp turn opaque and are just cooked through, 3 to 4 minutes. Turn off the heat and stir in the remaining lime juice and the chopped cilantro.
7. To serve, top the tostones with a portion of sofrito and shrimp. Garnish with additional cilantro leaves and serve with lime wedges.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.