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Shrimp Tostones in Green Mojo

Name: Shrimp Tostones in Green Mojo
Prep time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Latin American
Ingredients: 2 green plantains; 4 cups water; 1 tablespoon salt; 1 garlic clove, crushed; 2 cups oil for frying; 1 lb small shrimp, cooked; 6 cloves garlic; 1 1/2 cups (1 bunch) fresh cilantro; 1 cup extra-virgin olive oil; 1/2 teaspoon ground cumin; 1 teaspoon salt; 1 teaspoon sherry wine vinegar

Prep 15 min
Total 45 min
Ingredients 12
Servings 8

Jeannette Quiñones-Cantore Delicious shrimp tostones in a green cilantro sauce.

Ingredients

2 green plantains
4 cups water
1 tablespoon salt
1 garlic clove, crushed
2 cups oil for frying
1 lb small shrimp, cooked

For green mojo (yields: 1 1/4 cups)

6 cloves garlic
1 1/2 cups (1 bunch) fresh cilantro
1 cup extra-virgin olive oil
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sherry wine vinegar

Directions

1

Peel the plantains and cut them into slices, approximately two inches thick.
2

In a large bowl, put the water, salt and garlic. Stir and soak the plantains for 10 minutes.
3

Put the garlic and cilantro in a food processor and process. With the food processor on, add the cup of olive oil, then the cumin and salt. Scraping the sides of the bowl occasionally, keep processing until you obtain a homogeneous mixture. Add the sherry wine vinegar and mix for a few seconds. Put the mixture in a medium bowl and mix with the cooked shrimp.
4

Dry the plantains well with paper towels.
5

Heat the oil in a large skillet over medium high heat. Fry the plantains on both sides, approximately for 3 minutes or until they are slightly browned. Remove from skillet and flatten them with a tostonera. Fry them again on both sides until they’re golden. Drain them on paper towels.
6

Arrange the tostones on a large platter, placing a tablespoon of the shrimp/mojo mixture over each tostón.