If there’s one food I can’t live without, it’s plantains. Green, ripe, sweet or starchy, boiled, fried, mashed, I’ll take ‘em. They’re so versatile, and are definitely more satisfying than a plain old potato. If you’re looking for ways to switch up those boring carbs on your plate, plantains are the way to go! My favorite thing to do with plantains is making fried plantain cups! Bread bowls, move aside! These tostones rellenos (stuffed twice fried plantain cups) are an awesome hand-held appetizer or dinner option that will truly impress your guests.
So how do we make these delish plantain cups? So glad you asked! Some people will tell you you need a fancy tostonera (fried plantain squashing device). I’m not a fan of them, because I think they make unevenly shaped cups, and for someone as Type A as I am, that’s just unacceptable. So what do I use to make these delish cups?
A good, old fashioned lemon squeezer!
That’s right! This handy, dandy lemon squeezer makes the perfect plantain cup! Isn’t that the greatest?!
Let me show you how…
1 pound cooked medium shrimp, peeled and de-veined
1 ripe Hass avocado, diced
1 large tomato or 2 plum tomatoes, diced
1/2 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1 jalapeno, seeded and finely diced
2 tablespoon red wine vinegar or lime juice
1 tablespoon olive oil
Salt & Pepper
4 green plantains
Canola oil, for frying
For the shrimp and avocado salad, combine all the ingredients except the green plantains and canola oil. Refrigerate while you make the plantain cups.
Here’s a green plantain. As long as your plantain is green, it’s good to use for this recipe. If it’s yellow, then the texture will be too mushy and it won’t hold up properly when making the cups.
To peel the plantain, cut the ends off.
Then make a cut all the way down the length of the plantain.
Use the edge of your knife to pry the skin away from the plantain flesh inside. Continue this process until you have a peeled plantain.
Now, cut the plantain into 3″ pieces. If the piece fits snugly into the lemon squeezer, then it’s the perfect size. If your squeezer is smaller, cut the plantain into smaller pieces.
Fry the plantain pieces at 350 degrees F until they’re golden brown (about 5-6 minutes). If you can slide a knife easily into the plantain, then it’s cooked. Make sure not to undercook them, or they will fall apart when you press them into the cup shape.
Drain the plantain chunks.
Rub some oil inside the lemon squeezer to prevent the cup from sticking. Place the fried plantain piece into the lemon squeezer.
Press down all the way to form a cup.
Gently pry the cup out of the lemon squeezer. There it is, a beautiful little plantain cup!
Raise the heat up to 375 degrees, and fry the cups for 3-4 minutes, until they’re a deep golden brown, and crispy.
Sprinkle them with a touch of salt while they’re hot. Then fill them with the shrimp and avocado salsa, and serve immediately.
Print Plantain Cups with Shrimp and Avocado Salad
Rating: 51
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 serving
Serving Size: 3 cups
Ingredients
- 1 pound cooked medium shrimp, peeled and deveined
- 1 ripe Hass avocado, diced
- 1 large tomato or 2 plum tomatoes, diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno, seeded and finely diced
- 2 tablespoon red wine vinegar or lime juice
- 1 tablespoon olive oil
- Salt & Pepper
- 4 green plantains
- Canola oil, for frying
Instructions
- For the shrimp and avocado salad, combine all the ingredients except the green plantains and canola oil. Refrigerate while you make the plantain cups.
- To peel the plantain, cut the ends off. Then make a cut all the way down the length of the plantain.
- Use the edge of your knife to pry the skin away from the plantain flesh inside. Continue this process until you have a peeled plantain.
- Cut the peeled lantain into 3" pieces. If the piece fits snugly into the lemon squeezer, then it's the perfect size. If your squeezer is smaller, cut the plantain into smaller pieces.
- Fry the plantain pieces at 350 degrees F until they're golden brown (about 5-6 minutes). If you can slide a knife easily into the plantain, then it's cooked. Make sure not to undercook them, or they will fall apart when you press them into the cup shape. Drain the plantain chunks.
- Rub some oil inside the lemon squeezer to prevent the cup from sticking. Place the fried plantain piece into the lemon squeezer. Press down all the way to form a cup. Gently pry the cup out of the lemon squeezer.
- Raise the heat up to 375 degrees, and fry the cups for 3-4 minutes, until they're a deep golden brown, and crispy. Drain and season with a pinch of salt.
- Fill the fried plantain cups with the shrimp and avocado salsa, and serve immediately.