Shrimp Stuffed Plantain Cups (Tostones Rellenos con Camarones) are filled with scrumptious shrimp that are cooked in a buttery garlic sauce. The plantain cups are prepared with green plantains and then fried twice. The first fry is to cook the plantain and the second fry is to create a firm crispy plantain cup for the filling. You can, however, fill them with your favorite meat or seafood.
I normally use the small shrimp when preparing this dish as an appetizer. When I prepare shrimp in garlic sauce as the main course, I prefer the Jumbo shrimp and serve them with tostones or mofongo. While staying in Puerto Rico for almost 3 months this Spring, I noticed that this dish is usually listed as an appetizer in most restaurants that we visited.
Cutting and Peeling the Green Plantains!
This is a green plantain and a member of the banana family. It is much longer, starchier and thicker than the familiar banana. The green plantain originated in Southeast Asia and arrived in Puerto Rico in the 16th Century. Furthermore, it is considered a staple in our culture.
Cut both ends of the green plantain.
Make several slits lengthwise from top to bottom barely touching the flesh.
Peel the green plantain using your hands.
Cut the plantain into 1½-inch pieces. Repeat these steps for the other 2 green plantains.
Frying the Plantain Pieces!
In a bowl, pour 2½ cups of water, add 1 tablespoon of garlic powder and 1½ teaspoons of lite salt or to taste. Stir until well blended. Soak the plantain pieces for at least 10 minutes before frying.
NOTE: The soaking time depends on how long you want the plantains to absorb the seasoning.
In a 3-quart deep saucepan or deep fryer, add sufficient oil and heat to 365°F. Remove several of the soaked plantain pieces from bowl and shake any excess water before placing into hot oil.
Fry until they are tender and turn a golden color. This takes approximately 5 to 7 minutes.
NOTE: I will also be frying the plantain pieces in several batches.
The first batch of the plantain pieces have a golden color so carefully remove them from the saucepan. Place the fried plantains on a plate lined with paper towels to absorb the excess oil.
Shaping the Fried Plantain Pieces into Cups!
Place a fried plantain into the cavity of a deep tostonera. Use a lemon squeezer if you do not own a deep tostonera.
NOTE: You can also line the cavity of the tostonera or lemon squeezer with plastic wrap to easily remove the plantain cup once it has been shaped.
Close the lid and press down to shape the plantain into a cup. It is much easier to shape the plantains into cups while they are still warm.
Open lid and remove the plantain cup from tostonera. Continue this process for the remaining fried plantain pieces.
We just finished shaping the first batch of the fried plantain pieces into plantain cups. Continue frying the plantains in batches and shaping them into cups.
Coating the Shrimp with the Garlic Mixture!
In a bowl, add 6 minced garlic cloves, ½ teaspoon of lite salt (or to taste), 1 teaspoon of oregano leaves or fresh oregano, and ⅛ teaspoon of black pepper. Stir to mix all the ingredients and set aside.
This is 1 pound of raw small shrimps that have been rinsed, peeled and deveined. Add half of the garlic mixture on top of shrimp.
Coat the shrimp evenly with the garlic mixture.
Preparing the Shrimp in Garlic-Butter Sauce!
In a skillet, heat ¼ cup of extra virgin olive oil and 3 tablespoons of butter over high heat.
Once the butter has melted, add the other half of garlic mixture and ¼ cup of freshly chopped cilantro.
Stir until well blended. Sauté for 1 to 2 minutes before adding the shrimp.
Place the seasoned shrimp into skillet and pour lemon juice that was squeezed from ½ of a lemon.
Stir to coat the shrimp with the butter garlic sauce. After coating the shrimp with the butter garlic sauce, reduce heat to low and sauté the shrimp until the shrimp turns pink.
NOTE: Since the shrimps are very small, they will usually cook in 4 minutes or less.
Frying the Plantain Cups!
Reheat the oil to 365°F and add the first batch of the plantain cups into the deep saucepan. Fry until they have a crispy firm texture. This takes approximately 3 to 4 minutes.
The plantain cups have a crispy firm texture. Remove from saucepan and drain any excess oil before placing on a plate lined with paper towels to absorb the excess oil. Continue frying the second batch of plantain cups.
Filling the Plantain Cups with Shrimp!
Using a spoon, fill each plantain cup with the shrimp in garlic sauce.
Each plantain cup will hold at least 1 tablespoon of the filling.
Shrimp Stuffed Plantain Cups!
Our plantain cups filled with shrimp in garlic sauce. Garnish with some chopped cilantro. As I mentioned earlier, this dish is usually served as an appetizer.
The combination of the garlicky shrimp filling and crispy plantain cup provides an additional taste to both food items that complement each other.
Click on the button below to watch my YouTube video on how to prepare Shrimp Stuffed Plantain Cups!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
Fried Green Plantain cups that are filled with shrimp cooked in a butter garlic sauce. This dish is usually served as an appetizer.
- 3 green plantains, peeled and cut into 1½-inch pieces
- 1 pound of small raw shrimp, rinsed, peeled and deveined
- ¼ cup of extra virgin olive oil
- 3 tablespoons of unsalted butter
- ¼ cup of freshly chopped cilantro
- ¼ cup of lemon juice (freshly squeezed)
Plantain garlic-water mixture: 2½ cups of water, 1 tablespoon of garlic powder and 1½ teaspoons of lite salt or to taste. Stir well.
Garlic Mixture for Shrimp: 6 minced garlic cloves, ½ teaspoon of lite salt (or to taste), 1 teaspoon of oregano leaves or fresh oregano, and ⅛ teaspoon of black pepper. Stir well.
Sufficient Canola oil for frying the green plantains
- In a bowl, prepare water-garlic mixture and soak the plantain pieces for 10 minutes.
- Fry the first batch of green plantain pieces in a deep saucepan at 365°F until they turn a golden color.
- Shape the cooked plantains into cups, using a deep tostonera or lemon squeezer. After shaping into cups, fry the second batch and repeat this process.
- Prepare the garlic mixture for shrimp in a bowl.
- Season the shrimp with ½ of the garlic mixture.
- In a skillet, heat olive oil and butter over high heat until butter is completely melted.
- Add the other half of garlic mixture and chopped cilantro. Stir well and sauté for 1 to 2 minutes.
- Place seasoned shrimp into skillet and pour lemon juice over shrimp. Stir to coat the shrimp with the butter garlic sauce.
- Reduce heat to low and simmer until the shrimp turns pink, approximately 4 minutes.
- Reheat oil to 365°F and fry the plantain cups until they have a crispy firm texture. Place on a plate lined with paper towels to absorb the excess oil.
- Fill each fried plantain cups with the shrimp cooked in garlic sauce.
- Garnish with cilantro and serve warm.
Make sure to shake any excess water from the plantain pieces before frying. It is recommended to fry the plantains in several batches in order to shape them into cups while still warm.
- Category: Appetizers
- Method: Frying
- Cuisine: Puerto Rican
Keywords: Shrimp Stuffed Plantain Cups