Ingredients Needed:

 This is a “Single Ladies” Serving Size (2 serving size)

Shrimp:

  • 1 tablespoon lemon juice, or lime juice
  • 1 teaspoon minced garlic
  • Adobo to taste
  • A handful of medium-size shrimp, no shell and no tails (raw or pre-cooked is fine) (also clean shrimp in water and lemon juice)

Guacamole:

  • 1 large ripe avocados, peeled, pitted, and diced
  • 1/4 a medium onion, peeled and diced
  • 2 mini peppers (any color) deseeded and chopped 
  • Salt and pepper, to taste
  • 1 tablespoon lime juice
  • (Optional) Jalapeño deseeded and chopped 

1 Green Plantain:

**Depending on the plantain size and how to cut the green plantain, one plantain can yield 6-8 pieces. After cutting the plantain into 1 inch pieces I soak them in salt water and rub off the starch film. Then remove water and pat dry with a paper towel. ** 

Directions

Step 1: Make Guacamole

Gently combine all the prepared ingredients for the guacamole. Set aside in the refrigerator. 

 Step 2: Cook Shrimp

Cook on medium to low heat for 2 minutes on each side. Shrimp will look like a “C” when cooked and an “O” when overcooked.  

Step 3: Dice shrimp and add to guacamole

Step 4: Cook Tostones

Fill a large, heavy-bottomed pot with 2 inches oil, and heat over high heat until a deep-fry thermometer reaches 350 degrees. Working in batches, fry plantains until golden, about 4 minutes, flatten plantains with a Tostonera (Don’t have a Tostonera to flatten the tostones? Just use a saucer, a spatula, or the flat bottom surface of a glass cup) until very thin. Return oil to 350 degrees. Refry plantains until golden brown and crisp, about 3 minutes. Transfer tostones to a paper-towel-lined plate, and season a dash of salt.

Step 4: Divide and add shrimp guacamole on top of tostones

These are best eaten fresh. I believe cold or stale tostones are disgusting. So if you are making these as an appetizer, make don’t cook these too in advance. 

Besitos,

Melizza