I love seafood… like really love seafood. Seafood has a special place in my heart especially when I pair it up with another favorite food of mine—platanos! Tostones Rellenos de Camarones is a dish that immediately makes you feel good inside because it’s flavorful. It’s a combination of comfort food and elegance all in one. Tostones are great on their own or with a Chimichurri sauce, but when you make the tostones in the shape of little cups suddenly things get real. Suddenly, the flat delights are curious and all the more interesting. Fill them up with garlic shrimp and now we have a situation—a good situation.
I love serving Tostones Rellenos de Camarones at small intimate dinner parties. Why small intimate dinner parties you may ask? Well that’s simply because I can’t fry tostones and sauté garlic shrimp to please a big crowd! If I had the man power, trust me I would. For anyone who has had tostones, then you know that the true magic of eating tostones happened when they’re freshly fried and warm. The same is true for shrimp. As a result, I urge anyone making this recipe to make them to order. It actually doesn’t take long to make and your guests will forever be thankful that you shared the awesomeness of Tostones + Shrimp. Lastly, if you’re not a garlic shrimp lover or even a seafood lover, then feel free to use any filling you like! Chimichurri Skirt Steak or even Picadillo/Carne Molida is another tasty alternative.
Be sure to follow along and watch: How to Make Tostones Rellenos de Camarones
Don’t forget to watch the video: How to Make Garlic Shrimp with Tostones | Tostones Rellenos de Camarones
Be sure to Pin this yumminess to your boards!
Ingredients
- 1 lb Raw Shrimp
- 6-8 Garlic Cloves minced
- 1-2 Fresh Lemons
- 1 tsp salt
- 1 tsp pepper
- ½ tsp oregano
- ½ tbs butter
- 2 Green Plantains/ platanos
- Olive Oil
Instructions
- Begin my cleaning your shrimp and making sure that the shells are all off. It’s up to your whether or not you want to leave the tails—I personally like to leave them on
- Next, season your shrimp with the lemon, oregano, garlic, salt, and pepper
- Mix up the seasoning with shrimp making sure that everything is coated in that yummy seasoning
- Then warm up a skillet with olive oil. Be careful not to burn the olive oil
- Now add your shrimp one by one leaving behind as much marinade as you can. No worries—this will come in handy later on [and you’re going to love it!]
- Cook the shrimp for about two minutes on each side. You’ll know that the shrimp is cooked when it goes from grayish color to an orange color
- When the shrimp become orange on one side flip it over and cook the other side
- As soon as all of your shrimp is cooked, remove them from the skillet and set aside
- Now add the butter to the same skillet you were cooking the shrimp. This will deglaze the pan and bring to life all that seasoning the shrimp left behind
- Once your butter is melted, add the rest of the shrimp marinade. This is going to create a vibrant garlic sauce
- Be sure to only cook the sauce until the shrimp is tender. This should take a minute or less. The goal is to cook out the raw garlic taste. We don’t want our garlic to burn
- Once the garlic is cooked, add that sauce the shrimp
- Toss the shrimp in the sauce and as you can already guess, make sure every shrimp has that delicious garlic sauce
- Now cut the shrimp in half or in the thirds. Afterwards, set aside
- Moving onto the the tostones, add canola oil to a small frying pan
- Peel the green platano/plantain and cut them into little one inch pieces
- Fry them until their golden on both sides
- Then mash them with a citrus press so that it takes on the shape of a bowl/mini cup
- Once all of the plantains are mashed, re fry them again for 30 seconds to a minute
- Drain the plantain cups of any excess
- Fill them up with the shrimp making sure to drizzle some garlic sauce at the end
Serve to your guests and enjoy! Bueno Provecho!