Tostones with Blackened Shrimp and Homemade Guacamole

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 Homemade Guacamole!

How to Make Homemade Blackening Seasoning

My blackening season is so good. It’s just the right amount of heat and spice. Mix up a big batch, as you can store and use on 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.

Spice Mixture:

• 1 Tablespoon garlic powder
• 1 Tablespoon paprika
• 1 Tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons black pepper
• 2 teaspoons kosher salt
• 1 to 2 teaspoon cayenne pepper

How to Make Tostones with Blackened Shrimp

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.

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!

GET TO KNOW ME!

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

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