Shrimp Creole Bites


3 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1 clove garlic, minced
1 (14 1/2-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
3/4 teaspoon salt
1 teaspoon sugar
3/4 teaspoon chili powder
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons cold water
1 1/2 pounds small shrimp, peeled and deveined
Tostones, recipe follows
Green onions, for garnish


Heat the olive oil in a large heavy skillet and cook the onion, pepper, celery, peppers, and garlic over low heat until tender, about 5 minutes. Add the tomatoes, tomato sauce, salt, sugar, chili powder, and Worcestershire sauce. Simmer uncovered for 20 to 30 minutes, stirring occasionally to keep mixture from sticking.

Mix the cornstarch with 2 tablespoons cold water. Stir the cornstarch into the tomato mixture and cook for about 2 minutes. Add the shrimp and cook for about 2 to 3 minutes, until the shrimp are done with a pink color. Spoon Shrimp Creole into Tostones and garnish with green onions.

Recipe courtesy Kamar de los Reyes


Oil, for frying
3 plantains


Preheat oil to 350 degrees F.

Cut plantains down the middle; peel away skin and cut into 1 1/2-inch pieces.

Add plantains to the hot oil and fry until golden; about 2 to 3 minutes. Do not overcook as you want the center to still be raw. Lightly salt.

*Cook's Note: Check the doneness with a toothpick. The middle of the plantain should still feel starchy and cool.

Put the fried plantain through the old fashioned smasher. This will make it a cup shape.

Place the "the plantain cup" into the deep-fryer and fry again until golden brown and fully firm, about 2 to 3 minutes. Drain on a paper towel lined sheet tray. Season with salt.

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