CHIPOTLE SHRIMP & AVOCADO TOSTONES

Chipotle Shrimp & Avocado Tostones image

Need an appetizer that will get the whole party talking? Try topping fried plantain slices with sautéed shrimp, avocados and spicy mayo!

Provided by My Food and Family

Categories Home

Time 40m

Yield 16 servings

Number Of Ingredients 8

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Ingredients

8 uncooked deveined peeled medium shrimp
2 Tbsp. KRAFT Chipotle Aioli, divided
3 Tbsp. oil, divided
1 large green plantain, cut into 16 slices
1 small fully ripe avocado
1 Tbsp. fresh lime juice
1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh cilantro, divided

Steps:

Toss shrimp with 1 Tbsp. aioli until evenly coated.
Heat half the oil in large skillet on medium heat. Add plantains; cook 3 to 5 min. or until lightly browned, turning once. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. Return plantains to skillet with remaining oil; cook 3 to 5 min. or until golden brown on both sides, turning once. Remove from skillet; drain on paper towels.
Add shrimp to skillet; cook 4 to 6 min. or until shrimp turn pink, stirring frequently. Cool slightly. Meanwhile, mash avocado in medium bowl. Add lime juice, sour cream and 1 Tbsp. cilantro; mix well.
Cut shrimp lengthwise in half. Place plantain slices on serving plate; top with avocado mixture, shrimp, remaining aioli and cilantro.

Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 115 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 6 g, Protein 3 g