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1
Cut off both ends of the plantains with large knife.
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2
Slice end to end in the grooves and peel.
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3
Cut the plantains into approximately 5 (2-inch) pieces.
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You should have approximately 15 pieces.
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Put them into a bowl with the cold water and salt.
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Set aside.
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In a large skillet heat about 2 to 3 inches of canola oil over medium heat.
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Dry the tostones with paper towels.
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9
Carefully drop them into the hot oil, in batches if necessary, and fry until they turn from peachy white to yellow, but not brown, about 2 to 3 minutes.
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Remove to paper towels to drain.
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Turn off your flame.
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Pat the tostones dry and cool briefly.
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Use a clear bowl or your hand to flatten them into round saucers.
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Watch through the bowl as you flatten them.
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Cook's Note: These are going to be your fiesta boats so they must be thick and large enough to hold the shrimp and for a toothpick to fit through them.
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So keep that in mind.
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Don't get upset if they aren't a perfect round shape or if they fall apart.
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That is why I recommend using 3 plantains so you have extra surface to work with.
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As they cool you can reshape them with your hands.
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Reheat the oil and add the tostones back to the skillet and fry for about 30 seconds on each side.
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Remove again to paper towels and sprinkle with salt.
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Set aside.
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23
Party Shrimp:
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In a large skillet heat 1 tablespoon of olive oil over a low flame.
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Add the shrimp to the skillet.
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Sprinkle with salt and pepper, to taste, a pinch of dried oregano and a squeeze of a small slice of lime.
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Cook until the shrimp turn pink.
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Party Boat Topping:
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Combine the mayonnaise, ketchup, and minced garlic in olive oil in a small bowl.
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The color should be light pink.
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31
Squeeze a slice of lime juice into the mixture.
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Making your Party Boats:
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Smear about 1/2 teaspoon of the topping on each of the tostones and season with salt.
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Top with 1 shrimp and secure it with a toothpick.
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Arrange on a colorful platter and serve.
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Buen Provecho!
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs cannot make representation as to the results.