Shrimp Tostones

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 tablespoon garlic clove, minced
• 1/2 lb butternut squash, peeled seeded cut into 1/2 inch dice (about 2 cups)
• 1/2 cup
• 1/3 cup onion, diced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 sprig fresh thyme
• salt & freshly ground black pepper
• 2 tablespoons butter
• 1 teaspoon garlic clove, minced
• 12 shrimp, peeled cleaned and coarsely chopped
• 1 cup salsa (pico de gallo)
• 2 tablespoons
• 1 cup balsamic vinegar
• 4 ripe plantains
• oil, for frying

Recipe

• 1 make the sauce: heat butter in a large saucepan over high heat; cook the garlic and squash until the garlic is aromatic.
• 2 add the and onion and reduce the heat to medium low; cook until the squash is tender and the has reduced to a glaze, about 15 minutes.
• 3 stir in chicken broth, heavy cream and thyme; cook until reduced by about 1/3, 6 to 8 minutes.
• 4 remove from heat, discard thyme, and puree with an immersion blender, or use a regular blender.
• 5 strain sauce, season with salt and pepper, to taste, and thin with additional broth, if necessary.
• 6 to make the shrimp filling, melt butter in a large skillet, over high heat.
• 7 add garlic and cook until aromatic, 1 to 2 minutes.
• 8 stir in shrimp, salsa, and ; cook until the and liquid from the salsa is reduced and the shrimps are cooked, 2 to 3 minutes; remove from heat.
• 9 to reduce the balsamic vinegar: cook the vinegar, in a small saucepan, over medium low heat (gentle simmer) until the vinegar is reduced to a thick sauce, 8 to 10 minutes; set aside and let cool.
• 10 peel the plantains and cut into thirds.
• 11 use a melon baller to scoop out plantains to form a "canoe.".
• 12 heat 1/2 inch of oil in a skillet over medium heat and fry the plantains until they are golden and tender on all sides, about 6 to 8 minutes; drain on paper toweling.
• 13 to assemble: divide 1 cup of the sauce on each of 4 serving plates.
• 14 place 3 plantains on each plate and spread with shrimp filling.
• 15 drizzle with the balsamic reduction and serve.