Shrimp Avocado Plantain Cups: the bite-sized appetizer recipe to make tostones rellenos
Plantains may look like bananas, but don’t be fooled. While they are sweet, they don’t have the characteristic banana flavor. Plantains are very popular in Latin and African dishes. They’re often used in savory dishes, and in this recipe, they form the cups of the tostones rellenos—also known as stuffed plantain cups.
This shrimp avocado plantain cups is exactly what you were looking for. It is a bite-sized Latin appetizers have so much flavor. The shrimp is cooked to perfection, while the salsa adds freshness. The plantains are fried and add a lot of crunch.
Cannot find plantains in your area? Use unripe, green bananas. You’ll love this refreshing appetizer recipe you can always enjoy, especially on hot days.
Stuffed Plantain Cups Ingredients
Use green or yellow plantains. If using green plantains, soak them in water before the second fry to prevent them from drying out.
Cherry tomatoes – you can use chopped salad tomatoes, but cherry tomatoes have so much flavor. Use Roma tomatoes as an alternative.
Shrimp – use fresh shrimp (not frozen)
Cilantro – if you don’t like cilantro, you can use parsley.
Lime juice – use fresh lime juice, and not bottles juice.
How To Make Shrimp Avocado Plantain Cups
Make sure that the shrimp is properly seasoned with salt, pepper, and cumin. Fry them in oil over medium heat (the pan shouldn’t be too hot). Allow to cool while you make the salsa.
To make the salsa mix together the ingredients and set them aside.
Slice the plantains into 3 equally-sized pieces. Fry until lightly golden. Press into cup shapes, then fry again. Fill the plantain cups with the salsa and top with the cooked shrimp.
Tips For Tostones Rellenos
Make the separate components ahead of time and store them in the fridge. Heat the plantain cups in the oven until crisp, fill them just before serving.
Serve the plantain cups with a drizzle of your favorite hot sauce!
You can also serve the Tostones Rellenos with cooked beef or chicken!
Make them vegan by omitting the shrimp.
How To Store Stuffed Plantain Cups
Keep shrimp avocado plantain cup leftovers in an airtight container (in the fridge) for up to 2 days.
Instructions
Season the shrimp with salt, pepper, and cumin and mix them well.
Season the shrimp with salt, pepper, and cumin and mix them well.
Pour the oil into a pan over medium heat.
Pour the oil into a pan over medium heat.
Add the shrimp.
Add the shrimp.
Fry the shrimps for a few minutes until golden on both sides.
Fry the shrimps for a few minutes until golden on both sides.
Place the shrimp in a bowl to cool.
Place the shrimp in a bowl to cool.
Cut half of the lime and squeeze out juice on cooked seafood. Add the avocado.
Cut half of the lime and squeeze out juice on cooked seafood. Add the avocado.
Sprinkle with chopped red onion and garlic. Add cherry tomatoes, jalapeño, and some cilantro.
Sprinkle with chopped red onion and garlic. Add cherry tomatoes, jalapeño, and some cilantro.
Sprinkle it with salt and gently mix it in a bowl, and chill.
Sprinkle it with salt and gently mix it in a bowl, and chill.
Peel plantains and cut them into 3 pieces.
Peel plantains and cut them into 3 pieces.
Fry the plantain pieces until golden.
Fry the plantain pieces until golden.
Place the fried pieces of plantain in muffin cups and use a tamper to press the plantain into a cup form.
Place the fried pieces of plantain in muffin cups and use a tamper to press the plantain into a cup form.
Fry the cups again until golden.
Fry the cups again until golden.
Fill the cups with the salsa mixture.
Fill the cups with the salsa mixture.
Top with the cooked shrimp.
Top with the cooked shrimp.
Notes
Plantains have more vitamin C, A, and potassium than bananas!
