Plantain Fritters with Stewed Shrimp (Tostones con Camarones Guisados)

Tostones
Tostones con Camarones Guisados (Plantain Fritters with Stewed Shrimp)
In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce. Get the recipe for Tostones con Camarones Guisados »Penny de los Santos

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.

Plantain Fritters with Stewed Shrimp (Tostones con Camarones Guisados)
In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce.
Yield: serves 6-8

Ingredients

  • 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

Instructions

  1. Make the shrimp: Heat 1 tbsp. oil in a 10″ skillet over medium-high heat. Add shrimp, sofrito, tomato paste, and tomato; cook until shrimp are cooked through, about 6 minutes. Season with salt and pepper; chill.
  2. Make the fritters: Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Fry plantains until soft, about 8 minutes. Drain; smash each piece into a disk with the back of a skillet. Increase oil temperature to 375°. Fry disks until crisp, about 4 minutes; drain. Arrange fritters on a platter; top with shrimp salsa.