In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce. This recipe first appeared in our December 2011 issue along with Kathleen Squires's story Island Holiday.
- 1 tbsp. canola oil, plus more for frying
- 8 oz. large shrimp, peeled, deveined, and finely chopped
- 2 tbsp. sofrito
- 1 tbsp. tomato paste
- 1 plum tomato, finely chopped
- 3 green plantains, cut diagonally into 1″-thick rounds
- 2 tbsp. kosher salt