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Tostones with Cumin Shrimp

Chef Bryan Newton

Chef Bryan Newton, Shrimp and Cumin on Tostones
Tostones and Cumin Shrimp
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Good food that people may have not experienced from another culture is the best way to open eyes and hearts. “Food may not be the answer to world peace, but it’s a start.” – Anthony Bourdain

Tostones with Cumin Shrimp

  • Prep Time: 25 mins
  • Cook Time: 5-7 minutes
  • Serving Size: 2-4 Servings

Slaw

Ingredients

  • 2 cups jicama, julienne 
  • 1 cup red cabbage shredded thin 
  • 1/4 cup red onion thinly sliced  
  • 1/4 cup rice vinegar  
  • 1 tbsp fresh lime juice  
  • 1 tbsp honey 
  • 1/2 tsp kosher salt

Instructions

  1. Combine jicama, cabbage, onion in large mixing bowl
  2. Whisk vinegar, lime juice, honey, salt
  3. Toss with vegetables and let sit at least 30 minutes

Shrimp

Ingredients

  • 1 lb (21-25) peeled and deveined shrimp 
  • 1 tbsp olive oil 
  • 1 tsp chili powder  
  • 1 tsp cumin 
  • 1/2 tsp garlic powder  
  • Salt and pepper to taste

Instructions

  • Toss shrimp with oil and seasonings
  • Sauté over medium high heat 2 minutes per side until cooked through

Tostones

Ingredients

  • 1 Plantain
  • 2 tbsp vegetable oil

Instructions

  1. Peel and cut plantains into 1 inch pieces  
  2. Fry at 325 for 3-4 minutes until lightly golden remove and let cool briefly then flatten them  
  3. Fry again at 375 for 2-3 minutes until crisp 
  4. Season with salt

Chipotle Crema

Ingredients

  • 1 cup sour cream 
  • 1 chipotle in adobo 
  • Juice of 1 lime 
  • 1 clove garlic minced 
  • 1/4 tsp kosher salt 

Instructions

  1. Combine ingredients in a bowl and whisk until smooth. (You can use a food processor if you want garlic blended together and smooth)

To Serve

  1. Top each tostones with a spoon full of slaw and 1-2 shrimp, and a drizzle of chipotle crema

Cooking Tip: Bake the tostones for a healthier alternative

1 inch slices baked at 425 degrees for 14 minutes  

Flatten and bake again 12 minutes, season immediately 

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