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Bacon-Wrapped Tostones with Shrimp and Guacamole

  • Prep 30 min
  • Total 60 min
  • Ingredients 12
  • Servings 4

Ingredients

2
cups canola oil
2
green plantains
12
large shrimp, cleaned and peeled
1
tablespoon lemon pepper seasoning
3
large pickled jalapeños, slice each pepper into 6 rings
12
cilantro leaves, plus 2 tablespoons chopped separately
12
slices of bacon
1
large ripe avocado, mashed
Juice of 1/2 a lime
1
garlic clove, minced
1/3
teaspoon salt
1
Roma tomato, diced

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Prepping for a big party? Fry your tostones twice, cool them completely and store in the freezer until ready to use. Reheat in oven with your favorite toppings.

I love plantains! I remember seeing them in many of the fruit stands and markets in California. My mom never used them in her recipes, so I was unfamiliar with them until I learned to cook for myself. My favorite way to eat them is when they are fried twice to make tostones. They make a great appetizer, topped with jalapeño and shrimp, and wrapped in bacon!

Directions

  • 1 In a shallow pan, preheat the 2 cups of canola oil to medium heat for 5 to 7 minutes.
  • 2 Cut the ends off of the plantains and carefully slice into the peels to score the plantains. This will make removing the peels a little easier. Peel, then slice into 6 pieces, about 1-inch in size.
  • 3 Preheat oven to 375 ºF. Season the shrimp with 1 tablespoon of lemon pepper seasoning, set aside.
  • 4 In a small bowl, add the avocado, 2 tablespoons of cilantro, juice of half a lime, garlic, 1/3 teaspoon salt. Take 6 of the jalapeno rings, dice them up and add them to the guacamole. Stir well to combine, taste for salt. Cover with plastic wrap, set aside.
  • 5 Fry the plantains in the hot oil, turning as needed, for 2 minutes. Remove from oil and transfer to a plate lined with paper towels. Using a tostonera or a flat bottom cup, smash the plantains gently. Refry the smashed plantains until golden brown. Drain on paper towels and let cool slightly.
  • 6 Line a baking sheet with parchment paper. To each fried plantain, add one jalapeno slice, 1 large shrimp and 1 cilantro leaf. Wrap with bacon slice, making sure the seam is at the bottom. If the slices are too long, trim the ends so it fits around the plantain better.
  • 7 Place on lined baking sheet and bake for 20 to 25 minutes or until bacon cooks and becomes slightly crispy. During the last minute of baking, cook them under the broiler to brown the bacon. Remove from oven, garnish with guacamole, diced tomato and cilantro.

I love plantains! I remember seeing them in many of the fruit stands and markets in California. My mom never used them in her recipes, so I was unfamiliar with them until I learned to cook for myself. My favorite way to eat them is when they are fried twice to make tostones. They make a great appetizer, topped with jalapeño and shrimp, and wrapped in bacon!

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 28, 2015

I love plantains! I remember seeing them in many of the fruit stands and markets in California. My mom never used them in her recipes, so I was unfamiliar with them until I learned to cook for myself. My favorite way to eat them is when they are fried twice to make tostones. They make a great appetizer, topped with jalapeño and shrimp, and wrapped in bacon!