Arañitas de Platano rellenas de Camarones (how to make fried plantain Arañitas stuffed w/shrimp)

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is less expensive and still provides protein.

green plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

Potatoes are more economical and can mimic the texture.

In a mixing bowl, combine green bell pepper, red bell pepper, red onion, cherry tomatoes, cilantro, and garlic, finely chopped.

In a skillet over medium-low heat, melt 2 tablespoons of butter.

Add 1 tablespoon of crushed garlic to the melted butter and sauté gently to avoid burning.

Add the shrimp to the skillet, seasoning with salt and black pepper, and cook until they change color, about 2-3 minutes.

Peel the green plantains by cutting off both ends and removing the skin carefully with a knife.

Grate the plantains using the coarse side of a grater until fully grated.

To shape the arañitas, use a citrus juicer lined with plastic to prevent sticking, filling it with the grated plantains and forming a basket shape.

Fry the arañitas immediately after forming them to prevent them from sticking together.

Heat oil in a pot over medium-high heat and carefully drop the arañitas into the hot oil, monitoring them closely as they fry.

Once they are golden brown and crispy, remove them from the oil and drain on paper towels.

Mix the cooked shrimp with the vegetable mixture to combine flavors before stuffing the arañitas.

Serve the arañitas filled with the shrimp mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens