honduras

Caribbean Shrimp Cocktail with Tostones (Fried Green Plantains)

The holidays shout “Shrimp Cocktail!” to many people around the world. But this very special and authentic, Latin-inspired recipe can be served anytime: in a cocktail cup or over tostadas. It’s just as gorgeous on the palate as it is to behold with the eyes.

Recipe & Food Photos by Grace Raudales ingredients • shrimp

10-15 shrimp

1 garlic clove (chopped)

2 cups vegetable broth

1 Tbsp. light mayonnaise

1 Tbsp. ketchup ingredients • chismol

1 tomato

½ white onion

½ red onion

1 yellow pepper

½ lime juice

Cilantro, salt, pepper & cumin to taste ingredients • tostones

2-3 sweet ripe plantains

1⁄4 cup vegetable oil (for frying) ingredients • Chimichurri

1⁄4 cup olive oil

1 Tbsp. fresh parsley

2 clove garlic

1 1⁄2 tbsp. vinegar avocado and Serrano pepper or jalapeño (for garnish, to taste)

LINK TO EASY CONVERSION CHART method servings 4

Shrimp

1. Boil shrimp briefly in the vegetable broth and fresh chopped garlic.

2. Once the shrimp are pink and just cooked through, drain.

3. In a small bowl, mix the light mayonnaise with ketchup (in this case I subbed Clamato juice for the ketchup for less sweetness.)

4. Fold in the shrimp and chill for 30 minutes to cool down.

Chismol

5. Chop into even sized pieces: tomato, onion, red onion, and yellow pepper

6. Mix together the minced cilantro, lime juice, salt, pepper and cumin.

7. Fold in the chopped veggies and herbs.

Tostones

8. Cut plantains into thick wheels and then press them wit h two cutting boards or plates to get them thinner and to achieve that fun shape.

9. If you have an air fryer, put the tostones in for 10 minutes at 250 degrees Fahrenheit. — Or, fry in a pan with a little oil until well browned and cooked through.

Chimichurri

10. Blend olive oil, garlic, parsley and vinegar to make a little dressing/paste.

11. Drizzle onto the Tostones.

12. Garnish your choice of presentation with avocado and Serrano pepper or jalapeño if you like heat.

I’m Grace Raudales , born in Tegucigalpa (the capital of Honduras in Central America). My father: a diplomat, writer, producer and armed forces spokesperson. His passion for food grew with every country where he would travel. He’d try a traditional dish from each region and learn how to cook it. So, I grew up tasting unique flavors and exotic foods that weren’t around Latin America at the time. My mother is an environmentalist, and she grew up on a traditional, organic and healthy Mayan diet.

My early career in multi-media and modeling eventually led to one in banking once I completed my degree in business and restaurant management. For 18 years now, I’ve lived in Maine where I’ve worked in and consulted for restaurants and bars with a Harvard degree in mixology. I love to play with new flavors that are exotic but at the same time healthy! Thanks, Mom & Dad.