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TOSTONES WITH BLACKENED SHRIMP AND GUACAMOLE

Ingredients

  • 2 plaintains
  • canola or peanut oil for frying
  • kosher salt
  • 8 large (13-15) shrimp, peeled and devined
  • juice from 1/2 lemon
  • blackening seasoning, see recipe above
  • 1 to 2 C guacamole, see recipe above
  • fresh chopped cilantro, for garnish
  • lemon wedges, for serving
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Last week I made tostones for the first time, pairing them with my Ropa Vieja. Click here for recipe. I was anxious to see what else I could do with them…maybe an appetizer. So, I decided blackened large shrimp and my homemade guacamole would be perfect. OMG…what an amazing bite…well maybe two bites. I also decided to make the tostones a bit bigger this go round. This requires a deeper fry. Hope you enjoy my recipe for Tostones with Blackened Shrimp and Guacamole!

My blackening season is so good…just the right amount of heat and spice. Mix up a big batch…it stores well and can be used on so chicken, fish and so much more. Blackening properly does require the use of a cast iron pan. My favorite, and a great one to add to your kitchen is this 12″ cast iron pan from Lodge. Click here! This recipe will make about 8 individual portions. Local to Charlotte? Grab your fresh NC shrimp from The Carolina Meat & Fish Co.

BLACKENING SEASONING:

  • 1 TBLS garlic powder
  • 1 TBLS paprika
  • 1 TBLS dried oregano
  • 2 tsp dried thyme
  • 2 tsp black pepper
  • 2 tsp kosher salt
  • 1 to 2 tsp cayenne pepper
three tostones topped with guacamole and blackened shrimp on a wooden board

Rinse and drain the shrimp. Coat with the lemon juice and blackening season. Reserve.

Heat enough oil in a pot or pan to cover the plantain pieces. Cut the ends off of the plantains and peel off the skin with a spoon. Cut up into 1 1/2 to 2 inch pieces. Place plantain pieces in hot oil and allow to brown on all sides…this will take about 4 to 5 minutes. Remove and place on paper towels to drain. Use the bottom of a bowl or glass and smash. Place smashed plantain back into hot oil for a second fry. Remove from oil once browned and drain on paper towels. Sprinkle with kosher salt. Click here to see how I made them last week. They were much smaller, and did not require as much oil. You want these larger pieces of plantain to be fully submerged in the oil.

Heat up a cast iron pan lined with a touch of oil. Place shrimp and blacken for about two minutes per side, or until the shrimp are no longer translucent.

I love my guacamole. Would love for you to try with this recipe. Click here to view. You can also purchase, or use your favorite recipe.

To serve, place the tostones on a platter or plate, spread a generous layer of the guacamole. Place a blackened shrimp on each. Garnish with the fresh chopped cilantro. Serve with fresh lime wedges. ENJOY these amazing Tostones with Blackened Shrimp and Guacamole!

three tostones topped with guacamole and blackened shrimp on a wooden board

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2 Comments

  1. […] only wish I would have cut my slices a bit bigger. I just created a recipe for Tostones with Blackened Shrimp and was sure to make them much bigger. One plantain will make about eight small […]

  2. […] The food was phenomenal. Two of my favorite dishes, which I immediately came home to make, were the Tostones with Blackened Shrimp and Guacamole and Ropa Vieja. I had also been itching to prepare my favorite tapas, Patatas Bravas. To my […]


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