Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1/2 cup chopped onion

  3. 1/2 cup chopped celery

  4. 1/2 cup chopped green bell peppers

  5. 1 clove garlic, minced

  6. 1 (14 1/2-ounce) can stewed tomatoes

  7. 1 (8-ounce) can tomato sauce

  8. 3/4 teaspoon salt

  9. 1 teaspoon sugar

  10. 3/4 teaspoon chili powder

  11. 1 tablespoon Worcestershire sauce

  12. 2 tablespoons cornstarch

  13. 2 tablespoons cold water

  14. 1 1/2 pounds small shrimp, peeled and deveined Tostones , recipe follows Green onions, for garnish Tostones Recipe courtesy Kamar de los Reyes Oil, for frying

  15. 3 plantains Salt

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large heavy skillet and cook the onion , pepper, celery, peppers, and garlic over low heat until tender, about 5 minutes. Add the tomatoes, tomato sauce, salt, sugar, chili powder , and Worcestershire sauce. Simmer uncovered for 20 to 30 minutes, stirring occasionally to keep mixture from sticking. Mix the cornstarch with 2 tablespoons cold water. Stir the cornstarch into the tomato mixture and cook for about 2 minutes. Add the shrimp and cook for about 2 to 3 minutes, until the shrimp are done with a pink color. Spoon Shrimp Creole into Tostones and garnish with green onions. Special equipment: "Old Fashioned Plantain Smasher" Preheat oil to 350 degrees F. Cut plantains down the middle; peel away skin and cut into 1 1/2-inch pieces. Add plantains to the hot oil and fry until golden; about 2 to 3 minutes. Do not overcook as you want the center to still be raw. Lightly salt. *Cook's Note: Check the doneness with a toothpick. The middle of the plantain should still feel starchy and cool. Put the fried plantain through the old fashioned smasher. This will make it a cup shape. Place the "the plantain cup" into the deep-fryer and fry again until golden brown and fully firm, about 2 to 3 minutes Drain on a paper towel lined sheet tray. Season with salt. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Yield: 3 to 5 servings Prep Time: 5 minutes Cook Time: 10 minutes Ease of preparation: easy


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