Chipotle Shrimp & Avocado Tostones

1. 1

   Toss shrimp with 1 Tbsp.

2. 2

   mayo until evenly coated.

3. 3

   Heat half the oil in large skillet on medium heat.

4. 4

   Add plantains; cook 3 to 5 min.

5. 5

   or until lightly browned, turning once.

6. 6

   Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness.

7. 7

   Return plantains to skillet with remaining oil; cook 3 to 5 min.

8. 8

   or until golden brown on both sides, turning once.

9. 9

   Remove from skillet; drain on paper towels.

10. 10

    Add shrimp to skillet; cook 4 to 6 min.

11. 11

    or until shrimp turn pink, stirring frequently.

12. 12

    Cool slightly.

13. 13

    Meanwhile, mash avocado in medium bowl.

14. 14

    Add lime juice, sour cream and 1 Tbsp.

15. 15

    cilantro; mix well.

16. 16

    Cut shrimp lengthwise in half.

17. 17

    Place plantain slices on serving plate; top with avocado mixture, shrimp, remaining mayo and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.