by Carolina Ginorio | @caroginorio_pr
I was born and raised in San Juan, Puerto Rico. I use my love of food and my background in design to make videos that highlight how fun it is to cook and eat Puerto Rican food. I started cooking as a way to feel at home even when I was far away, so although I may not make it the way your abuela would, each bite is sure to transport you to my favorite island on the globe.
Tostones Rellenos are fried plantain cups filled with goodness. They can be filled with any meat of your choice but there’s something about combining seafood and the fried plantain that takes me straight to the beaches of Puerto Rico. During the weekends me and my best friend would spend all day at the beach, and once all the snacks were gone it was time to head over to one of my favorite seafood restaurants. Legs still covered in sand, we would sit at the same table and order not one but two orders or tostones rellenos de camarones and a big pitcher of water—the perfect pick-me-up after a long day at the beach. When I left the island for college and started to get homesick, this is always one of my go-to recipes to transport me back home.
Traditionally, tostones are made by frying chunks of plantain, smashing them and then frying them again. But because when I learned to cook I was a super busy college student, my mom taught me a few tricks to cook smarter, not harder. So instead of frying them twice, I put the plantain in the microwave for 5 minutes, cut it, smash it, and then fry it. It creates the perfect, crunchy tostones you need to compliment the shrimp seasoned with the Loisa trifecta of Sofrito, Adobo y Sazón. I can’t wait for you to try it, buen provecho!
Tostones Rellenos de Camarones
Tostones rellenos de camarones combines flavorful tender shrimp with fried plátanos in this easy hack recipe.
2 green plantains
1 lb of shrimp, peeled with tails removed
2 tbsp of olive oil
1 small green bell pepper, chopped
2 garlic cloves , minced
2 tbsp Loisa Sofrito
1/4 cup of tomato sauce
1/4 cup of water
1 tsp Loisa Sazón
1 tsp Loisa Adobo
1 tsp white vinegar
Salt and pepper to taste
1/2 tbsp sugar
Vegetable oil for frying
Fresh lemon juice
For the Filling
Heat the olive oil in a large pot over medium heat. Add in the onion, pepper, garlic, and Sofrito and sauté for 5 minutes.
Add in the shrimp and season with the adobo and sazón. Cook for 2 minutes.
Stir in the tomato sauce, vinegar, sugar, salt and pepper. Cover and let simmer for 5 minutes.
For the Tostones
While the filling cooks, cut the ends off the plantains and slice them down the side, just breaking through the skin. Microwave one of them for 5 minutes on high.
Peel them while hot and cut into 5 even chunks (1 1/2" long)
Using a tostonera rellena or a citrus hand juicer, squish the plantain chunks into cups.
Heat half a pot full of vegetable oil in a high walled pan for deep frying. Fry the tostones for 3-5 minutes until golden brown, flipping as necessary.
Place the tostones on a plate lined with a paper towel to remove excess oil. Season generously with salt.
Plate the tostones and spoon in the shrimp filling.
Squeeze fresh lemon juice over the top . ¡Buen provecho!
The microwave and the citrus juicer. Seriously??? Genius! Must go to the market RIGHT NOW and buy plantains and shrimp!