In the Kitchen: Tostones & Shrimp

WTNH– The Singing Chef Neil Fuentes shows us how to make tostones and shrimp.

Fuentes cooks this meal to celebrate his birthday and that he’s opening his first restaurant!

For more information, go to www.neilfuentes.com.

Tostones and Shrimp Recipe:

1 Green unripped plantain cut in half
canola oil for frying
Olive oil to cook the shrimp
10 shrimp
1/2 cup of Cajun spice
1 cup of minced scallions
1 cup of diced tomatoes
1 tsp of minced garlic
1/4 cup of brandy
1 lemon
1/2 cup of chopped cilantro
1 cup of shredded cabbage
1/4 cup of garlic salt

Directions:
Peel and cut the plantain in half longwise.
Deep fry the plantain for about 2 minutes.
Take the plantain out of the frier.
Dust a cutting board with garlic salt.
Place the plantains on the board and flatten them with a meat hammer using both sides to get the garlic salt in them. Deep fry again.

For the Shrimp:
Add the cajun spice to the shrimp. Add some olive oil to a frying pan to cover the bottom, add the shrimp, garlic, tomatoes and scallions. Let it all cook for a minute, then add the lemon juice and the brandy. Let them cook for about 2 minutes.

Add the cabbage on top of the tostone and the shrimp on top of the cabbage. Garnish with cilantro and enjoy.

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