Shrimp Tostones

READY IN: 1hr 20mins




  • 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.