Shrimp Tostones

Name: Shrimp Tostones
Ingredients: Sauce; 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 white wine; 1/3 cup onion, diced; 1/2 cup chicken broth; 1 cup heavy cream; 1 sprig fresh thyme; salt & freshly ground black pepper; Shrimp Filling; 2 tablespoons butter; 1 teaspoon garlic clove, minced; 12 shrimp, peeled cleaned and coarsely chopped; 1 cup salsa (pico de gallo); 2 tablespoons white wine; Balsamic Reduction; 1 cup balsamic vinegar; Tostones; 4 ripe plantains; oil, for frying

21 ingredients

1 steps

Ingredients

Sauce
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 white wine
1/3 cup onion, diced
1/2 cup chicken broth
1 cup heavy cream
1 sprig fresh thyme
salt & freshly ground black pepper
Shrimp Filling
2 tablespoons butter
1 teaspoon garlic clove, minced
12 shrimp, peeled cleaned and coarsely chopped
1 cup salsa (pico de gallo)
2 tablespoons white wine
Balsamic Reduction
1 cup balsamic vinegar
Tostones
4 ripe plantains
oil, for frying

Directions

1

["Make the sauce: Heat butter in a large saucepan over high heat; cook the garlic and squash until the garlic is aromatic.", "Add the wine and onion and reduce the heat to medium low; cook until the squash is tender and the wine has reduced to a glaze, about 15 minutes.", "Stir in chicken broth, heavy cream and thyme; cook until reduced by about 1/3, 6 to 8 minutes.", "Remove from heat, discard thyme, and puree with an immersion blender, or use a regular blender.", "Strain sauce, season with salt and pepper, to taste, and thin with additional broth, if necessary.", "To make the shrimp filling, melt butter in a large skillet, over high heat.", "Add garlic and cook until aromatic, 1 to 2 minutes.", "Stir in shrimp, salsa, and white wine; cook until the wine and liquid from the salsa is reduced and the shrimps are cooked, 2 to 3 minutes; remove from heat.", "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.", "Peel the plantains and cut into thirds.", "Use a melon baller to scoop out plantains to form a \"canoe.\"".""