Quick Rating

8.5/10 – Visually appealing and comforting. The creamy shrimp and crispy plantain cup combination is rich and satisfying. A garnish of herbs or lime adds freshness and contrast.

Ingredients

For the plantain cups (tostones)

- 2 green (unripe) plantains

- Oil for frying

- Salt to taste

For the creamy shrimp filling

- 250–300g shrimp (peeled and deveined)

- 2 cloves garlic (minced)

- 2 tbsp butter or oil

- 1/2 small onion (finely chopped)

- 1/2 cup heavy cream

- 1/4 cup milk (optional)

- 2 tbsp chopped cilantro or parsley

- Salt and black pepper

- 1/2 tsp paprika (optional)

- 1 tbsp lime juice

Optional sides

- Sliced avocado

- Extra herbs

- Chili flakes

How to Make It

1. Make the plantain cups

Peel plantains and cut into thick chunks. Fry in medium-hot oil for 3 to 4 minutes until slightly soft. Remove and flatten each piece into a cup shape. Fry again until golden and crispy. Sprinkle with salt and set aside.

2. Cook the creamy shrimp

Heat butter or oil in a pan over medium heat. Sauté garlic and onion until soft and fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Pour in cream and milk if needed. Season with salt, pepper, and paprika. Simmer until slightly thickened. Finish with lime juice and herbs.

3. Assemble

Spoon the creamy shrimp into each plantain cup. Serve with avocado slices on the side.

Tips to Elevate It

- Add chili flakes or hot sauce for heat

- Use coconut milk for a tropical twist

- Garnish with cilantro and lime wedges

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