Shrimp Tostones
photo by threeovens
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Sauce
- 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
-
Shrimp Filling
- 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
-
Balsamic Reduction
- 1 cup balsamic vinegar
-
Tostones
- 4 ripe plantains
- oil, for frying
directions
- 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.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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