Tostones with Shrimp and Sofrito - PCOS-Friendly Recipe
This Tostones with Shrimp and Sofrito is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- Kosher salt
- Juice of 3 limes
- 4 green plantains, peeled and sliced into 1-inch pieces
- Canola oil, for frying
- 1/4 cup extra-virgin olive oil
- 1 large yellow onion, finely diced
- 1 Cubanelle pepper, finely diced
- 1 red bell pepper, finely diced
- 6 cloves garlic, minced
- 1 pound medium shrimp (about 20), peeled, deveined, tails removed and split lengthwise
- 2 tablespoons fresh oregano, finely chopped
- Freshly ground black pepper
- 1/4 cup fresh cilantro leaves, roughly chopped, plus additional whole leaves, for garnish
- Lime wedges, for serving
- Special equipment: a deep-frying thermometer
Instructions
- Preheat the oven to 250 degrees F. Line one baking sheet with a kitchen towel and another baking sheet with a cooling rack.
- Combine 4 cups of water, 2 tablespoons salt and the juice of 1 lime in a large bowl. Add the plantains and let sit for 15 minutes.
- Pour about 2 inches of canola oil into a large Dutch oven or heavy-bottomed pot. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
- Transfer the plantains to the towel-lined baking sheet using a slotted spoon; blot dry with paper towels. Fry in batches until the outsides are light golden brown and the centers are tender, 6 to 8 minutes. Remove to the rack-lined baking sheet using the slotted spoon.
- When the plantains are cool enough to handle (after 2 to 3 minutes), use the bottom of a can to flatten each plantain to 1/8 inch thick. Check to make sure that the canola oil is still at 350 degrees F. Fry the flattened plantains in batches until crispy and golden brown all over, 3 to 4 minutes. Remove to the rack-lined baking sheet with the slotted spoon. Generously salt the fried plantains and transfer the baking sheet to the oven to keep warm.
- Heat the olive oil over medium-high heat in a large skillet. Add the onions, Cubanelles and red bell peppers and cook, stirring constantly, 2 minutes. Add the garlic and cook, stirring, another 2 minutes. Add the shrimp and oregano and sprinkle liberally with salt and pepper. Cook, stirring constantly, until the shrimp turn opaque and are just cooked through, 3 to 4 minutes. Turn off the heat and stir in the remaining lime juice and the chopped cilantro.
- To serve, top the tostones with a portion of sofrito and shrimp. Garnish with additional cilantro leaves and serve with lime wedges.
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Frequently Asked Questions
Yes, this Tostones with Shrimp and Sofrito recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 36 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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