Tostone Shrimp


  • 2 Tostones – peeled and cut into 6 sections
  • 1 pound (31/35 count) shrimp – peeled and deveined


  1. Deep-fry all sections in 350º F oil until golden brown.
  2. Remove from oil, press into disks and place back in oil for 30 seconds.
  3. Preheat sauté pan on high. Add 2 oz. of vegetable oil and add shrimp. Cook until pink and deglaze pan with pesto. Garnish with salsa and tomatoes. - Tim Sizer, Guest Chef