Every time I feel like eating shrimp I always invite my mom and sister to help with the preparation. We tend to always use our same recipes but this time I wanted to add a La Morena Chipotle kick to it! My mom and sister love spicy Mexican food so when I told them my plans they quickly came over.
I love when all three of us are in the kitchen because all we do is laugh and remember the times we had together when we were younger. My mom, sister and I are super close so we do enjoy simple things like finding any excuse to get together and cook a meal. My husband and brother-in-law happily take over our combined 3 toddlers while we have fun in the kitchen.
I wanted to kick up our traditional fried shrimp with tostones by creating a chipotle ketchup to dip the shrimp in and a jalapeno spiced vinagreta to go over the tostones. When I want a spicy kick I always turn to La Morena products because they have that Mexican traditional flavor and I can find them in my neighborhood bodega (corner store).
To make the Fried Shrimp: Season some bread crumbs with adobo, sazon, garlic powder, onion powder and pepper. Then dip the shrimp in some whisked eggs and then into the seasoned bread crumbs. Fry the shrimp in some hot oil until they are cooked perfectly. Make sure not to over cook or you will have rubbery shrimp.
To make the Tostones: Take some green plantains and peel them. Cut them into one inch long slices and soak in salted water for about 30 minutes. Drain and pat dry. Fry in hot oil until both sides are a golden yellow. Take out and smash down. Place back into the hot oil and fry on both sides until they are a deeper golden yellow.
To make the Chipotle Shrimp Sauce: Take the chipotles in sauce, ketchup and sofrito, seasonings and place into a little blender. Blend until smooth.
To make the Vinagreta: Dice some fresh tomatoes and white onion. Finely mince some of the La Morena jalapenos and garlic. Combine the tomatoes, onion, jalapeno, garlic, vinegar, olive oil and lemon juice. Let sit in the refrigerator for at least 30 minutes.
Fried Shrimp and Chipotle Sauce with Tostones Vinagreta
- 1 pound of shrimp, peeled and deveined
- 1 1/2 cups of bread crumbs (we use Italian seasoned) add more seasonings if you like.
- 2 eggs, whisked
- 3 green plantains
- 2 tblsp La Morena Chipotle in Sauce
- 3/4 cup tomato sauce
- 1/4 cup water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tblsp sofrito
- 3 green plantains
- 3 plum tomatoes
- 1 small onion
- 1 clove garlic
- 2 tsp olive oil
- 1 tsp vinegar
- 1 tsp lemon juice
- 1/2 tblsp finely minced La Morena jalapenos
- Dip the shrimp in the eggs and then into the bread crumbs. Fry the shrimp in some hot oil until they are cooked perfectly. Make sure not to over cook or you will have rubbery shrimp.
- Peel the plantains and then cut them into one inch long slices and soak in salted water for about 30 minutes.
- Drain and pat dry. Fry in hot oil until both sides are a golden yellow. Take out and smash down. Place back into the hot oil and fry on both sides until they are a deeper golden yellow color.
- Take the chipotles in sauce, ketchup and sofrito and place into a little blender. Blend until smooth.
- Dice the tomatoes and white onion. Finely mince the jalapenos and garlic.
- Combine the tomatoes, onion, jalapeno, garlic, vinegar, olive oil and lemon juice. Let sit in the refrigerator for at least 30 minutes.
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What is your favorite dish to cook with your family?