2 green to yellow plantains, cut into 3/4” sections and peel
2 cups vegetable oil
6 medium length jalapeños
6 Thai Chilies
2 medium to large cloves of garlic
2 cups rice vinegar
1 lb. Shrimp, shelled and deveined
4 tbsp. maple syrup
1 tbsp. extra virgin olive oil
1 tsp. smoked paprika
1 tsp. Mexican chili pepper
¼ tsp. kosher salt
¼ cup kosher salt
¼ cup dark brown sugar
1 tbsp. salted butter
Place all the ingredients into a blender to puree into a sauce.
Bring the oil to approximately 300 degrees Fahrenheit and fry the plantains until slightly golden brown. Remove from the oil and place on paper towels to drain the oil. Mash them with a flat object (I use a small plate). Put back into the oil to fry them until golden brown or slightly more brown, place them on more paper towels to drain the remaining oil.
Blend the ¼ cup of kosher salt and ¼ cup of brown sugar into enough water to cover the shrimp (you’re creating a brine for the shrimp). Brine the shrimp for up to 30 minutes. While the shrimp is brining you can make the marinade. For the marinade place the remaining ingredients into a large bowl and whisk together. After you rinse the brine off the shrimp place into the marinade. Marinade for up to 2 hours prior to cooking. To cook, put the butter into a fry pan and when slightly brown, add the shrimp and cook until done.
Maple Grilled Shrimp on Tostones with Chili Vinegar
Place three tostones on a small plate, add one shrimp per tostone, and then finish with the chili vinegar. Serve immediately.