Tostones are a staple dish of Dominican cuisine, but you can go the extra mile with them. These tostones rellenos stuffed with avocado and shrimp are sure to raise the flavor level at your next gathering with these cute bites that are exploding with great flavors.

– 2 tablespoon olive oil – 4 clove garlic, crushed into paste – 2 dozen shrimp (large, uncooked and peeled) – 2 teaspoons salt, (or more, to taste), cantidad dividida – 1 teaspoon pepper (freshly-cracked, or ground), (or more, to taste), cantidad dividida – 1½ cup oil for frying – 4 plantain (green, unripe), (or unripe bananas), peeled, cut into 1" [2.5 cm slices] – 1 avocado – Juice of 1 lime – Cilantro for garnishing, or parsley (optional)


Cook the shrimp:

Heat the olive oil over very low heat in a large skillet. Add the garlic and cook for 3 to 4 minutes. Do not let the garlic burn. Add the shrimp and cook until they are pink all over. Season with salt and pepper to taste. Remove from heat and set aside.

Cook the plantain:

Heat the frying oil over medium heat (175 ºC [350 ºF]) in a small bowl or saucepan. Fry each plantain slice until light golden brown (about 5 minutes). Press the slices with a lemon squeezer to form small cups. Once all the cups are formed, fry them again over medium-high heat until they turn golden brown.

Make avocado mix:

Peel the avocado and crush using a fork until it doesn't have any lumps. Season with salt and pepper to taste.  Mix in the lime juice.

Make avocado mix:

Spoon about tablespoons of avocado mix into the cups. Top each with a shrimp and garnish with cilantro leaves. Serve immediately.

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