• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time


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    • 1-1/2 pounds peeled, deveined large shrimp (31/40), tail off, thawed if frozen
    • 1/4 cup lime juice
    • 1/4 cup fresh orange juice
    • 3 tablespoons finely chopped garlic, divided
    • 1/2 teaspoon garlic salt
    • 1/4 teaspoon ground black pepper
    • 4 large green plantains, peeled, cut into 1-1/2 inch slices
    • 1 tablespoon salt
    • 2 tablespoons Pure Wesson® Vegetable Oil


    1. Combine shrimp, lime juice, orange juice, 2 tablespoons garlic, 2 tablespoons oil and pepper in medium bowl; set aside.
    2. Combine plantains, remaining 1 tablespoon garlic and salt in large bowl; cover with water. Let stand 10 minutes, stirring occasionally. Drain plantains and pat dry with paper towels.
    3. Meanwhile, heat 1 cup oil in large skillet to 350°F. Fry plantains 4 minutes on all sides or until golden yellow. Remove from skillet; drain on paper towels. Flatten plantains between sheets of waxed paper using a tostonera or bottom of can. Fry flattened plantains 2 to 3 minutes or until golden brown, turning over once. Drain on paper towels; sprinkle immediately with garlic salt.
    4. Heat another large skillet over medium-high heat. Add shrimp mixture; cook 3 to 5 minutes or just until shrimp turn pink, stirring frequently. Serve with tostones.