Appetizer Idea for Lent! Puerto Rican Tostones with Shrimp & Tomato Topping Recipe {Video}

We are almost 4 weeks into the Lenten season and you may be looking for unique seafood or fish recipes you can serve your family for those meatless Fridays. I don’t know if your family was/is the same as mine, but once Ash Wednesday came around, we honored the Lenten season by abstaining from meat (except seafood) every Friday, plus on Ash Wednesday. I don’t remember giving up anything in particular for the entire length of Lent, as many people do, but I do know we observed the “rules” of fasting and abstinence from meat. I know many families do the same during Lent and since we still have 3 weeks before Easter and the official end of Cuaresma (Lent), I’m sharing a great Lent recipe idea! This is a take on Puerto Rican tostones (twice-fried green plantains), served with a bit of shrimp to create a delicious appetizer or side dish. Check out my Puerto Rican tostones recipe below, plus a quick video showing you just how to make Puerto Rican tostones!

Puerto Rican Tostones Recipe, Served with Shrimp & Tomato Topping

Ingredients:

• 3 green plantains
• Salt (for soaking plantains)
• About 2/3 cup cooking oil (for pan-frying)
• 1 Tbsp olive oil
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• About 1/2 cup onion, chopped
• 1/4 tsp black pepper
• 1/2 tsp salt (for shrimp), plus a pinch for tostones
• Diced tomatoes, 1 14.5 oz can, drained
• Frozen cooked shrimp (peeled, deveined, tail-off), 1 12 oz pack, thawed

Watch this quick video to learn how to make Puerto Rican tostones, then read on for the full instructions!

How to Make Puerto Rican Tostones (Twice-Fried Green Plantains)

1. Peel the green plantains.
2. Cut at an angle into thick slices.
3. Soak in salted water for about 5 minutes.
4. Fry the slices until half-cooked, about 10 minutes. Be sure to flip them over mid-way. (Deep frying works great, but you can also pan-fry them, as I did.)
5. Remove from oil, let slightly cool, and press into a flat circle. You can use a tostonera if you have one, or you can use the bottom of a bowl, like me! 😉
6. Re-fry the tostones until golden-brown, about 3 minutes, again flipping them mid-way.
7. Remove from oil and place on paper towels to absorb the oil. Sprinkle salt on top.

Directions for Shrimp & Tomato Topping

1. Add olive oil to pan and bring to medium heat.
2. Add green pepper, red pepper, onion, black pepper, and 1/2 tsp salt. Sauté on medium heat until onions are translucent.
3. Add diced tomatoes and shrimp. Stir to mix well and lower heat to low-medium.
4. Continue cooking until mixture and shrimp has warmed thoroughly.
5. Serve on top of tostones, ensuring you drain some of the liquid first.

This recipe for Puerto Rican tostones served with shrimp and tomato is perfect for those meatless Fridays during Lent! It’s easy to make and works great as an appetizer, snack, or side dish. Of course, you can also serve the shrimp and tomato mix over rice, along with the tostones on the side for a complete meal! Be sure to check out even more Lent recipes on Walmart.com and see our additonal Lent-friendly recipes!

Lent Recipes for Meatless Fridays:

• Bacalao en Salsa (Codfish Fricassee)
• Ensalada de Bacalao (Codfish Salad)
• Garlic, Rosemary & White Wine Tilapia
• Tuna Fish Finger Sandwich Appetizer
• Balsamic Pineapple Salmon

What other meatless Lent recipes can you share with us?

All photos © Melanie Edwards/modernmami™