INGREDIENTS:
Stuffing: 1 tablespoon annatto oil 1 fresh plum tomato, chopped 1 tablespoon tomato paste
1-1/2 tablespoons basic recaito 1/2 pound large shrimp, peeled, cleaned, and diced 3 green plantains
1 cup corn oil1 Heat the annatto oil in a medium skillet. Add the remaining stuffing ingredients. Cook over medium heat for 5 minutes, or until the shrimp turn pink. Set aside. Peel the plantains and cut them into 1/2-inch rounds. Prepare as for Traditional Tostones.
2 Place 1 teaspoon of the shrimp mixture on a toston. Put another toston on top and secure with a toothpick.
3 NOTE: You can also stuff the tostones with seafood salad.
