Shrimp + “Chorizo” Tostones Bowls – Featuring MorningStar Farms® Chorizo Crumbles

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My fabulous Sister-in-Law Rosie, introduced us to these Chorizo + Shrimp Tostones Bowls, a couple of years ago. I’ve tried to recreate them, without the chorizo (since I stopped eating meat), but I just couldn’t get the flavor right. Until now.

MorningStar Farms® Chorizo Crumbles were EXACTLY what I’ve been missing. I whipped up a test batch, served them to our neighbors and they couldn’t tell that they were meatless! They even came back for seconds.

MorningStar Farms Chorizo Crumbles are vegan, but you don’t have to be vegan or vegetarian to enjoy them. Shrimp + Chorizo Tostones Bowls make the perfect appetizer for any occasion. Your guests will be begging you for the recipe! You can find them in the frozen foods section at Walmart.

Shrimp + “Chorizo” Tostones Bowls – Featuring MorningStar Farms® Chorizo Crumbles

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Ingredients

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• 4 Green Plantains
• 1 Cup Medium Shrimp, Raw, Chopped
• 1 13.5oz Bag MorningStar Farms® Chorizo Crumbles
• 2 TBSP Tomato Paste
• 1 Small Onion
• 1 Green Pepper
• 2 Cloves Garlic
• 1 Cup Cilantro, Stems Removed
• 1 TBSP White Vinegar
• Vegetable Oil
• Salt + Pepper to Taste

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Instructions

1. Filling:
2. Chop onion, pepper, garlic and cilantro in a food processor.
3. Season with salt + pepper.
4. In a saucepan, heat 1 TBSP vegetable oil. Once heated, add mixture.
5. Sauté for 2 minutes.
6. Add tomato paste.
7. Sauté for 1 minute.
8. Add vinegar.
9. Sauté for 1 minute.
10. Add bag of chorizo crumbles, cook for 5 minutes.
11. Add shrimp and mix well.
12. Sauté until shrimp is fully cooked.
13. Tostones:
14. Peel plantains and cut each into quarters.
15. Fry in approx. 2 inches of vegetable oil until lightly golden and remove from pan to a plate with paper towel (to soak up the excess oil).
16. Place one fried piece of plantain in your [citrus presslhttps://amzn.to/2rn4sNt] and press into a bowl shape.
17. Remove and place back into oil, frying until golden brown.
18. Remove and place on plate with paper towel (to soak up the excess oil).
19. Sprinkle with salt.
20. Fill with a scoop of filling and top with cilantro.

*This post is sponsored by MorningStar Farms. All opinions are my own.

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