Ingredients:

  • 3 large green plantains
  • 2 cups neutral oil for frying
  • 1 cup ice-cold water
  • 2 tbsp salt
  • 1 tbsp garlic powder
  • 1 lb small shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 0.25 cup tomato sauce
  • 0.5 tsp cumin
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Peel the plantains. Cut the ends off and score the skin lengthwise with a knife, then peel it back with your thumb. Note: Green skins are stubborn, so use the knife to help lift the edges.
  2. Slice into rounds. Cut the 3 large green plantains into 1.5 inch thick chunks. You want them thick enough to form a wall once pressed.
  3. Prepare the soak. Mix 1 cup ice cold water with 2 tbsp salt and 1 tbsp garlic powder in a medium bowl.
  4. First fry. Heat 2 cups neutral oil to 325°F. Fry the chunks for 5 minutes until they are light golden and soft when pierced with a fork.
  5. Press the cups. While still warm, place a chunk into a plastic wrap-lined lemon squeezer or a muffin tin. Press down firmly to create a cup shape.
  6. The garlic bath. Quickly dip each molded cup into the cold garlic water for about 3 seconds. Listen for the light hiss as the steam escapes.
  7. Final fry. Increase oil heat to 375°F. Fry the cups for 3 minutes until they turn deep golden and feel hard to the touch. Drain on paper towels.
  8. Sauté the shrimp. In a separate pan, heat 1 tbsp olive oil. Add 1 lb small shrimp and 3 cloves minced garlic. Cook 2 minutes until pink and curled.
  9. Build the sauce. Stir in 0.25 cup tomato sauce, 0.5 tsp cumin, and a splash of water. Simmer for 3 minutes until the sauce is thick and velvety.
  10. Fill and serve. Spoon the shrimp mixture into the crispy cups and garnish with 1 tbsp fresh chopped cilantro. Serve immediately while the base is still hot.