Chimichurri Plantain Tostones with Shrimp

Crispy plantain tostones topped with succulent chimichurri shrimp, blending tropical flavors with a savory twist.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by preparing the plantains. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, add the plantain slices, ensuring they are in a single layer. Cook for about 3-4 minutes on each side until they are golden brown. Remove them from the pan and let them cool slightly before gently flattening each piece with the back of a spatula to form tostones. This flattening process allows them to absorb more flavor when cooked again.
2. 2.
   Return the flattened plantains to the skillet and sprinkle with a pinch of salt. Fry them for another 2-3 minutes on each side, pressing down gently until they are crispy. Remove them from the skillet and set aside on a paper towel to drain excess oil. The goal is to achieve a crunchy exterior with a tender interior, so adjust heat if needed to avoid burning.
3. 3.
   In the same skillet, add the remaining olive oil and heat over medium-high. Once hot, add the shrimp and cook for about 2 minutes on each side until they turn pink and opaque. Watch for the shrimp to curl lightly, indicating they are cooked through and juicy.
4. 4.
   Reduce the heat to low and add the chimichurri sauce to the shrimp, tossing them to coat evenly. Allow the sauce to heat through for about one minute, infusing the shrimp with the vibrant flavors of fresh herbs and garlic.
5. 5.
   Assemble the dish by placing the crispy tostones on a serving plate and topping each with the chimichurri-coated shrimp. Serve immediately while the tostones are still warm and crunchy. If desired, garnish with a little extra chimichurri for added flavor.