Thalias Tostones And Shrimp Party Boats Recipes
SHRIMP TOSTONES
This is an appetizer recipe from Cafe Verde in Pasadena, California. It consists of a cream sauce, fried plantains with a shrimp filling, and is finished with a balsamic reduction. The recipe makes more cream sauce than is needed. It can be kept in the refrigerator for a few days. I wrote the recipe as written up in the LA Times, but when I made it, I think the serving size is way too much. I could only eat 1 plantain as an appetizer. Perhaps if making as a tapas 2 would suffice, but 3 is too much for one person. I would just serve these all on a platter, and let guests take however much they want.
Provided by threeovens
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 653.4, Fat 32.4, SaturatedFat 19.7, Cholesterol 233.1, Sodium 727.8, Carbohydrate 72.8, Fiber 6.5, Sugar 31.2, Protein 19.9
GRILLED POTATO BOATS STUFFED WITH SMOKED CAJUN SHRIMP
Make and share this Grilled Potato Boats Stuffed With Smoked Cajun Shrimp recipe from Food.com.
Provided by Chef 165grNosler
Categories Potato
Time 1h50m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wrap potatoes in foil and place on pre-heated grill (325-350 degrees-set up for indirect cooking) on direct heat side.
- Pat dry shrimp with a paper towel, arrange on a foil pan in a single layer. Shake a light coating of Slap Your Mama seasoning on all, turn shrimp over and coat the other side. Sprinkle minced Garlic over top and put in fridge.
- Once potatoes start getting soft, add shrimp pan to indirect side and add a few chunks of Cherry wood to get the smoke rolling. After 10 minutes, stir shrimp around and cook for another 10 minutes until shrimp are done.
- Remove shrimp and potatoes. Remove foil from potatoes and cut in half lengthwise. Scoop out potato halves leaving roughly 1/8-1/4" layer in the shell to form the potato boat. Reserve 4 whole shrimp, rough chop the rest. Add an even amount of chopped shrimp to each potato boat, add cheese to each. Take the 4 reserved whole shrimp and place in a foil packet along with the juice from the foil pan, seal foil.
- Place the stuffed potato boats back on grill over direct heat for 10 minutes, place the reserved shrimp in foil pouch on the indirect side for another 5 minutes. Cheese should be thoroughly melted and the bottom of the potato boats should have a nice char. Remove all from heat.
- Add a layer of guacamole and sour cream, add one of the reserved shrimp on top of each boat and serve.
Nutrition Facts : Calories 642.5, Fat 32.5, SaturatedFat 18.8, Cholesterol 375.2, Sodium 1689.1, Carbohydrate 37.3, Fiber 2.9, Sugar 3.7, Protein 49.5
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