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Shrimp and avocado stuffed plantain cups are hand-held bites of zesty heaven.


2-3 green plantains
1 dozen shrimp, peeled and deveined
1 ripe avocado, diced
1/4 cup cherry tomatoes, diced
1 jalapeño, small dice
1 garlic clove, minced
1/4 cup red onion, chopped
1 tbsp chopped cilantro
3 tbsp lime juice
1/2 tsp cumin powder
salt and pepper, to taste
vegetable or canola oil for frying


Season shrimp with salt, pepper and cumin powder. Cook in a lightly oiled skillet. Then place in a bowl, along with avocado, tomatoes, jalapeño, garlic, red onion, cilantro and lime juice. Mix well and chill in the fridge.

Peel and slice plantains into 3-inch chunks. Fry in 350F oil until slightly golden, but not browned, for about 4-5 minutes.

Immediately place one fried plantain chunk each in a greased muffin pan well. Using a pestle or shot glass, gently press to form a cup.

Fry again until golden brown. Drain on paper towel, and lightly season with salt.
Immediately fill the cups with the shrimp mixture and serve.