3 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1 clove garlic, minced
1 (14 1/2-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
3/4 teaspoon salt
1 teaspoon sugar
3/4 teaspoon chili powder
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons cold water
1 1/2 pounds small shrimp, peeled and deveined
Tostones, recipe follows
Green onions, for garnish
Heat the olive oil in a large heavy skillet and cook the onion, pepper, celery, peppers, and garlic over low heat until tender, about 5 minutes. Add the tomatoes, tomato sauce, salt, sugar, chili powder, and Worcestershire sauce. Simmer uncovered for 20 to 30 minutes, stirring occasionally to keep mixture from sticking.
Mix the cornstarch with 2 tablespoons cold water. Stir the cornstarch into the tomato mixture and cook for about 2 minutes. Add the shrimp and cook for about 2 to 3 minutes, until the shrimp are done with a pink color. Spoon Shrimp Creole into Tostones and garnish with green onions.
Recipe courtesy Kamar de los Reyes
Oil, for frying
Preheat oil to 350 degrees F.
Cut plantains down the middle; peel away skin and cut into 1 1/2-inch pieces.
Add plantains to the hot oil and fry until golden; about 2 to 3 minutes. Do not overcook as you want the center to still be raw. Lightly salt.
*Cook's Note: Check the doneness with a toothpick. The middle of the plantain should still feel starchy and cool.
Put the fried plantain through the old fashioned smasher. This will make it a cup shape.
Place the "the plantain cup" into the deep-fryer and fry again until golden brown and fully firm, about 2 to 3 minutes. Drain on a paper towel lined sheet tray. Season with salt.
Recipe shared from: http://www.foodnetwork.com/recipes/paula-deen/shrimp-creole-recipe2/index.html