This is part of a sponsored collaboration with Sedano’s and DiMe Media. However, all opinions expressed are my own.
I love to entertain family and friends, and each time I like to prepare dishes that reminds me of home. So for today’s post sponsored by Sedano’s Supermarkets, I wanted to share with you how you can #CapturaTuCultura with one of my favorite and easiest dishes to make for a get together. Shrimp Stuffed Plantain Tostones with Tomato, Cilantro, Garlic Sauce. It doesn’t get more Caribbean than pairing seafood (in this case shrimp) with earthy green plantains which makes this a truly Dominican dish to make.
When I moved to Miami, I learned that the place to go get all your Hispanic ingredients is Sedano’s. Some of the ingredients we use back home are not available easily at other grocery stores. So it is nice to know you can rely on where to get them. So for this dish I visited my local Sedano’s to get all my ingredients, from the olive oil to the cilantro. I got it all in just one stop.
Making Stuffed Plantain Tostones cups is always fun, there are so many ways you can stuff them. For example you can tweak this recipe by using other meats, like chicken or steak, if you don’t eat seafood. Also I’ve made it vegetarian by using mushrooms and peppers instead of the meat.
See the full recipe below!
Sedano’s Supermarkets was established in Hialeah, Florida in 1962 and has grown to be the #1 Hispanic grocery retailer in America. They cater to different Hispanic cultures and have stores throughout South Florida and Orlando.
Be sure to visit your local Sedano’s Supermarket to get these ingredients and to make that special dish that reminds you of home!
- 1 lb Jumbo shrimp (I prefer peeled and deveined 21-25 count)
- 3 Green Plantains, peeled and cut into 1-1/4″ pieces.
- 2 medium size tomatoes diced
- 3 tbsp fresh cilantro chopped
- 2 Garlic clove minced
- 2 tbsp Extra virgin oil
- 3 cups of canola oil for frying
- 1/4 cup cooking white wine
- Salt and Pepper to taste
- Lemon and Lime slices for garnish
Start with preparing the shrimp. Make sure it is peeled, deveined and the tails are off, and pat dry with a towel paper. On a pan in medium heat add the extra virgin olive oil, and when hot add the minced garlic until transparent, about 3 minutes. Add the tomatoes and 1/4 cup cooking wine and reduce to a sauce, stirring occasionally. Lower the heat, and add salt and pepper to taste and let the sauce thicken. Add the shrimp and cook with the sauce until pink, about 5 minutes. Add the chopped cilantro and remove from the heat. Set aside.
To make the Tostones plantain cups. I use a pot to “deep fry” the plantains, with the Canola oil. There should be enough oil to cover the tostones and heat up in a medium-high heat. Place the plantain pieces in the pot a let it light golden on each side (not browned). About 5 to 7 minutes. And take out to a plate with a paper towel. Use a Tostonera for stuffing tostones (plantain press) and press each one making into a cup shape. If you don’t have one you can use a plate to flatten the plantain and shape inside a mini muffin/cupcake tray, to create the shape. Once all the tostones are shaped, go for a second round of frying to finish cooking and setting up the shape, just until crispy, about 5 minutes. Remove from the pan.
And it is time to assemble the stuffed plantain tostones!
On each Toston cup add a little bit of the sauce with a spoon and place a shrimp on top. Repeat. When all done sprinkle with a little finishing salt and pepper. Garnish with a Cilantro leaf, set on a plate or tray and serve with lemon and lime slices. And enjoy!
Quick frying Tostones Tip: Make sure the oil is very hot so the tostones don’t suck up all the oil. Also be extra careful while deep frying.