Best Thalias Tostones And Shrimp Party Boats Recipes

ROCKIN' CELERY BOATS

Steps:

• Cut the celery into 4-inch-long pieces, then slice off a thin edge at the rounded part of the stalk to help them lie flat while stuffing. Place them in a bowl of ice water and refrigerate until ready to stuff.
• In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet, bake until nuts are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely.
• Chop pecans coarsely in a food processor. Add the cream cheese and process until smooth. Remove celery from the refrigerator, drain and dry well. Scrape cream cheese/nut mixture out of the food processor into a pastry bag fitted with a large star tip. Fill each celery boat with a generous amount of the mixture.
• Cut the jalapenos into thick strips, and then cut each strip in half at an angle. This should look like a sail. Garnish each of your celery boats with its red jalapeno sail.

SHRIMP TOSTONES

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.

STUFFED PLANTAIN BOATS

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the tips of the plantains, then make a slit along the back of each, cutting through the skin from tip to tip. Remove the plantain skins using your thumb. Lay each plantain on its side and slice off a thin layer on the back (the outer curved area), about 3 inches long and 1/2 inch wide. This will flatten the curved area and help the plantains sit on the cutting board without tipping over. Using a paring knife, make a 1-inch-deep slit along the middle of the front side of each plantain, starting from an inch away from one tip and stopping at an inch away from the other tip. Use your index or pinky finger to carefully widen each slit until you see the little black seeds in the middle of the plantain. Brush the plantains all over with about 1 tablespoon of the oil and sprinkle them with salt. Oil a baking sheet with another tablespoon of oil and add the plantains.
• Bake the plantains for 15 minutes. Reduce the oven temperature to 350 degrees F and continue to bake until the plantains are yellowish and soft to the touch and the tips, sides and bottoms are caramelized, about 15 minutes. Allow to cool on the baking sheet. Once the plantains cool, they can be easily lifted without breaking.
• To make the stuffing, heat the remaining 2 tablespoons oil in a small pan over medium heat. Add the garlic and onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the bell pepper and tomato and cook until softened slightly, about 2 minutes. Add the corned beef and stir to combine. Cook, stirring occasionally, until the mixture is heated through, about 3 minutes. Mix in the curry, thyme, granulated garlic, bouillon powder and cayenne pepper, if using. Let simmer for 2 minutes. Allow to cool until warm.
• Use a teaspoon to scoop the stuffing into the opening of each plantain. Eat the plantain boat like you would a hot dog.

CHEF JOHN'S SHRIMP TOAST

Steps:

• Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down sides of bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
• Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
• Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, place bread slices, paste side down, into the oil. Fry until crispy, 2 to 3 minute per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

PINEAPPLE BOATS

Steps:

• Quarter a pineapple lengthwise, leaving the green top on each piece. Slice out the core and discard. Score the flesh down to the skin. Then run a knife between skin and flesh, to liberate the pieces. What you want is the whole thing to look like it's still intact, but be easy to eat in bite-size cubes. You can splash it with rum if you like.

GRILLED ZUCCHINI PIZZA BOATS

Steps:

• Preheat a grill for medium heat.
• Slice the zucchinis in half lengthwise. Score the cut side of the zucchinis in a cross-hatch pattern to create 1/2-inch squares across the surface, making sure not to cut through the skin.
• Mix the olive oil with the Italian seasoning, garlic powder, 1 teaspoon salt and red pepper flakes if using. Spread 1 teaspoon oil mix on the cut side of each zucchini, dividing any extra between the zucchinis.
• Lightly oil the grill grates with olive oil. Place the zucchini halves cut-side up on the grill. Close the lid and grill until the skin side has dark grill marks, 5 to 6 minutes.
• Reduce the grill heat to medium-low and flip the zucchini cut-side down. Grill, covered, until softened, marked by the grill and golden brown, about 6 minutes. Flip the zucchinis again so they are cut-side up. Spread 1 tablespoon of pizza sauce onto each zucchini, then sprinkle each with about 2 tablespoons mozzarella and a few pepperonis. Cover and grill until mozzarella is melted, bubbling and starting to brown at the edges, 5 to 6 minutes. Sprinkle with more salt and Italian seasoning.