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Colombian patacones with guacamole and shrimp.

Colombian Patacones with Shrimp

Isabel
This Colombian Patacones (tostones) with shrimp are a simple yet delicious appetizer to add to your next party line up.
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Course Appetizer
Cuisine Caribbean
Servings 12

Ingredients
  

Guacamole

  • 2 avocados
  • 1 clove garlic minced
  • 2 tablespoons red onion diced
  • 2 limes juice only
  • ½ teaspoon salt or more to taste
  • 1 tablespoon cilantro chopped

Argentinian shrimp

  • 1 lb. Argentinian shrimp
  • 2 teaspoons Basic spice rub Recipe follows
  • 1 tablespoon avocado oil

Basic spice rub

  • 1 ½ teaspoons Kosher salt I use Diamond Crystal brand
  • 1 ½ teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper freshly ground

Patacones

  • 2 Green plantains
  • oil for deep frying about 2 inches in a 2QT pot

Instructions
 

Make the guacamole

  • Start by making the guacamole. Peel and pit the avocados and place them in a bowl such as a Molcajete or mortar and pestle.
    2 avocados, 1 clove garlic, 2 limes, ½ teaspoon salt, 2 tablespoons red onion
  • Add the garlic, lime, salt and onion. Mash the avocados until you form a chunky guacamole with some pieces of avocado left intact. Add the cilantro and refrigerate while you prepare the rest of the ingredeints.
    1 tablespoon cilantro

Make the basic spice rub

  • Combine the spices in a bowl and mix well. This yields about 3 Tablespoons but we will only use 2 teaspoons. Store the reminder spice rub in a container with a lid.
    1 ½ teaspoons Kosher salt, 1 ½ teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon black pepper

Season the Argentinian Shrimp

  • Coat the shrimp with the oil and spice rub. Toss to combine and set aside while making the patacones.
    1 lb. Argentinian shrimp, 2 teaspoons Basic spice rub

Make the patacones

  • Cut the tips from the plantains with a pairing knife. Slice the plantain in half and proceed to peel the skin by cutting a slit on the skin lengthwise and then run your finger around the plantain to remove the skin.
    2 Green plantains
  • Cut the plantain halves into 2 inch thick pieces.
  • Add about 2.5 inches of frying oil to heavy bottom pot. I recommend using a 2 quart size pot.
  • Heat the oil on medium heat and fry the plantain chunks for 3 minutes until slightly golden. Remove from the oil to a plate lined with a kitchen paper towel.
    oil for deep frying
  • Use 2 pieces of parchment paper (about 6 in x 6 in x) to place one chunk of plantain in between them and press down gently with a flat surface such as a plate or curling board. The plantains such be about ¼ inch thick.
  • Using a round surface such as a small bowl or a citrus squeezer, using parchment paper or cling wrap, press the flat plantain rounds to form a little nest.
  • Fry the plantain nest again for 2 minutes until golden brown.
  • Remove to a paper-towel-lined plate.

Cook the seasoned shrimp

  • In a skillet over medium-high heat add a tablespoon of avocado oil.
    1 tablespoon avocado oil
  • Place the shrimp in a single layer and reduce the heat to medium-low. Cook on each side for about 2 minutes until the shrimp turns pink. Cook them in batches if needed.
  • Remove to a plate.
  • Assemble the patacones by adding a spoonful of guacamole and top with a piece of shrimp.
  • Serve and enjoy immediately.
Keyword Patacones, Tostones
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