Garlic Shrimp With Tostones Tostones Rellenos De Camarones Chef Zee Cooks Recipes

GARLIC SHRIMP WITH TOSTONES | TOSTONES RELLENOS DE CAMARONES | CHEF ZEE COOKS

Steps:

• Begin my cleaning your shrimp and making sure that the shells are all off. It's up to your whether or not you want to leave the tails-I personally like to leave them on
• Next, season your shrimp with the lemon, oregano, garlic, salt, and pepper
• Mix up the seasoning with shrimp making sure that everything is coated in that yummy seasoning
• Then warm up a skillet with olive oil. Be careful not to burn the olive oil
• Now add your shrimp one by one leaving behind as much marinade as you can. No worries-this will come in handy later on [and you're going to love it!]
• Cook the shrimp for about two minutes on each side. You'll know that the shrimp is cooked when it goes from grayish color to an orange color
• When the shrimp become orange on one side flip it over and cook the other side
• As soon as all of your shrimp is cooked, remove them from the skillet and set aside
• Now add the butter to the same skillet you were cooking the shrimp. This will deglaze the pan and bring to life all that seasoning the shrimp left behind
• Once your butter is melted, add the rest of the shrimp marinade. This is going to create a vibrant garlic sauce
• Be sure to only cook the sauce until the shrimp is tender. This should take a minute or less. The goal is to cook out the raw garlic taste. We don't want our garlic to burn
• Once the garlic is cooked, add that sauce the shrimp
• Toss the shrimp in the sauce and as you can already guess, make sure every shrimp has that delicious garlic sauce
• Now cut the shrimp in half or in the thirds. Afterwards, set aside
• Moving onto the the tostones, add canola oil to a small frying pan
• Peel the green platano/plantain and cut them into little one inch pieces
• Fry them until their golden on both sides
• Then mash them with a citrus press so that it takes on the shape of a bowl/mini cup
• Once all of the plantains are mashed, re fry them again for 30 seconds to a minute
• Drain the plantain cups of any excess
• Fill them up with the shrimp making sure to drizzle some garlic sauce at the end

SHRIMP WITH TOASTED GARLIC: CAMERONES DE AJO

Steps:

• Heat a terra cotta pot or a similar oval pan. Add olive oil and toss in sliced garlic. Bring to a bare simmer and keep on the lowest heat possible so the garlic toasts to a golden brown- about 15 minutes. Season shrimp with salt and freshly ground black pepper. Add to the pot and remove from heat. Allow to cook until pink and tender. Finish by squeezing juice of whole lemon over shrimp and sprinkling with chopped parsley. Use a slotted spoon to fish out prawns and serve on a platter topped with toasted golden garlic shavings and parsley.

TOSTONES RELLENOS

Steps:

• Combine the shrimp, onions, tomatoes, cilantro and parsley in a mixing bowl. Add the lemon juice and hot sauce to taste. Refrigerate overnight to cure the shrimp.
• Heat about an inch of oil in a large skillet. Fry the plantains. Remove the plantains from the oil and press down with a wooden block or spoon to hollow them out so it looks like a small cup. Fry the cups again to firm them up.
• Scoop the tomato mixture into the plantain cups.

CAMARONES AL AJILLO (GARLIC SHRIMP)

Steps:

• Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.

ROSEMARY GARLIC SHRIMP

Steps:

• In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.