Shrimp Tostones - cooking recipe

Ingredients
    Sauce
    1 tablespoon butter
    1 tablespoon garlic clove, minced
    1/2 lb butternut squash, peeled seeded cut into 1/2 inch dice (about 2 cups)
    1/2 cup white wine
    1/3 cup onion, diced
    1/2 cup chicken broth
    1 cup heavy cream
    1 sprig fresh thyme
    salt & freshly ground black pepper
    Shrimp Filling
    2 tablespoons butter
    1 teaspoon garlic clove, minced
    12 shrimp, peeled cleaned and coarsely chopped
    1 cup salsa (pico de gallo)
    2 tablespoons white wine
    Balsamic Reduction
    1 cup balsamic vinegar
    Tostones
    4 ripe plantains
    oil, for frying
Preparation
    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.

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