SHRIMP TOSTONES

Shrimp Tostones image

This is an appetizer recipe from Cafe Verde in Pasadena, California. It consists of a cream sauce, fried plantains with a shrimp filling, and is finished with a balsamic reduction. The recipe makes more cream sauce than is needed. It can be kept in the refrigerator for a few days. I wrote the recipe as written up in the LA Times, but when I made it, I think the serving size is way too much. I could only eat 1 plantain as an appetizer. Perhaps if making as a tapas 2 would suffice, but 3 is too much for one person. I would just serve these all on a platter, and let guests take however much they want.

Provided by threeovens

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon butter
1 tablespoon garlic clove, minced
1/2 lb butternut squash, peeled seeded cut into 1/2 inch dice (about 2 cups)
1/2 cup white wine
1/3 cup onion, diced
1/2 cup chicken broth
1 cup heavy cream
1 sprig fresh thyme
salt & freshly ground black pepper
2 tablespoons butter
1 teaspoon garlic clove, minced
12 shrimp, peeled cleaned and coarsely chopped
1 cup salsa (pico de gallo)
2 tablespoons white wine
1 cup balsamic vinegar
4 ripe plantains
oil, for frying

Steps:

Make the sauce: Heat butter in a large saucepan over high heat; cook the garlic and squash until the garlic is aromatic.
Add the wine and onion and reduce the heat to medium low; cook until the squash is tender and the wine has reduced to a glaze, about 15 minutes.
Stir in chicken broth, heavy cream and thyme; cook until reduced by about 1/3, 6 to 8 minutes.
Remove from heat, discard thyme, and puree with an immersion blender, or use a regular blender.
Strain sauce, season with salt and pepper, to taste, and thin with additional broth, if necessary.
To make the shrimp filling, melt butter in a large skillet, over high heat.
Add garlic and cook until aromatic, 1 to 2 minutes.
Stir in shrimp, salsa, and white wine; cook until the wine and liquid from the salsa is reduced and the shrimps are cooked, 2 to 3 minutes; remove from heat.
To reduce the balsamic vinegar: cook the vinegar, in a small saucepan, over medium low heat (gentle simmer) until the vinegar is reduced to a thick sauce, 8 to 10 minutes; set aside and let cool.
Peel the plantains and cut into thirds.
Use a melon baller to scoop out plantains to form a "canoe.".
Heat 1/2 inch of oil in a skillet over medium heat and fry the plantains until they are golden and tender on all sides, about 6 to 8 minutes; drain on paper toweling.
To assemble: Divide 1 cup of the sauce on each of 4 serving plates.
Place 3 plantains on each plate and spread with shrimp filling.
Drizzle with the balsamic reduction and serve.

Nutrition Facts : Calories 653.4, Fat 32.4, SaturatedFat 19.7, Cholesterol 233.1, Sodium 727.8, Carbohydrate 72.8, Fiber 6.5, Sugar 31.2, Protein 19.9