Shrimp & Tostones Recipe

Prepare plantains

Using a sharp knife, cut off both ends of each plantain. Make a lengthwise shallow slit through the peel and remove the peel in sections. Cut each peeled plantain into 1 1/4-inch thick rounds.

First fry (blanch)

Heat vegetable oil in a heavy skillet or dutch oven to 350°F (175°C). Working in batches, fry plantain rounds for 2–3 minutes per side until just softened and light golden. Remove to a paper towel-lined tray and let cool slightly.

Smash plantains

Place each fried plantain round on a flat surface, cover with parchment or plastic, and smash gently with the bottom of a sturdy glass or a tostonera to about 1/4-inch thick.

Second fry

Return smashed plantains to the hot oil and fry 1–2 minutes per side until crisp and golden brown. Drain on paper towels and immediately season with kosher salt. Keep warm in a low oven (200°F / 95°C) while preparing shrimp.

Prepare shrimp

Pat shrimp dry with paper towels. Season lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dust both sides of each shrimp with the 2 tablespoons of flour, shaking off excess.

Sear shrimp

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When the butter foams and the pan is hot, arrange shrimp in a single layer, flesh side down. Cook 1–1 1/2 minutes until golden, flip and cook another 30–60 seconds until just opaque. Remove shrimp to a plate and tent loosely with foil; do not overcook.

Build scampi sauce

Reduce heat to medium. Add the minced garlic to the same skillet and sauté 20–30 seconds until fragrant (do not brown). Deglaze the pan with 1/4 cup dry white wine (or broth), scraping up browned bits; simmer 1–2 minutes to reduce slightly. Stir in 2 tablespoons butter, 2 tablespoons fresh lime juice, 1/4 cup chopped cilantro, and 1/4 teaspoon red pepper flakes. Adjust seasoning with a pinch of salt and pepper to taste.

Finish shrimp in sauce

Return the seared shrimp to the skillet and toss gently in the sauce for 30–45 seconds to coat and warm through. Remove from heat immediately to avoid overcooking.

Arrange 3–4 warm tostones on each plate (depending on size). Spoon 4–5 shrimp over the tostones and drizzle with remaining cilantro scampi sauce from the pan so each tostone has some sauce.

Scatter the small-diced red bell pepper and sliced green onion over the shrimp for color and crunch. Finish with torn cilantro leaves and serve with lime wedges on the side for squeezing.