Tostones Rellenos [Recipe + Video] Plantain Cups 8 Ways

Learn how to make tostones rellenos, crispy fried plantain cups stuffed with avocado and shrimp, sure to raise the flavor to the next level at your gathering.

Course Appetizer, Party

Cuisine Dominican-Inspired

Keyword best recipe for mofonguitos, copitas de platano, tostones rellenos

Prep Time 10

Cook Time 20

Total Time 30

Servings (4/persona)

Calories 565kcal

Author Clara Gonzalez

Ingredients

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)

Instructions

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

Video

Nutrition