Crispy Plantain Cups with Garlic Butter Shrimp paired with 2022 Tigre Pinot Gris

Hey friends! William Muñoz here, Gård’s photographer, videographer, and marketing manager. I’m so excited the team wanted to bring a little taste of my home - Puerto Rico - to you!

Have you had plantains??

Plantains are a staple ingredient in many iconic Puerto Rican dishes. More than just food, they carry culture, tradition and a strong sense of identity. I remember eating them weekly growing up, more often during the holiday season. Whether green or ripe, plantains are quite versatile. When green, we cook them twice-fried as tostones - the base of this dish. When ripe or yellow, we use them to make sweet plantains (we call those amarillos or maduros). We also fry and mash green plantains into mofongo, a beloved national dish loaded with garlic, spices, and topped with fish, skirt steak, or fried pork… my favorite. 🤤

I’ve been in the mainland U.S. for almost 20 years now, and still, every time I visit my island, my sweet mother always says “¿Cuándo quieres que tire los tostones?” ("When do you want me to start making fried plantains?") Quite possibly the happiest words I can hear! I’ve always loved tostones (green plantains) the most. They are crisp, savory and so delicious!

For this recipe, we whipped up classic fried plantain cups filled with buttery garlic shrimp. Many thanks to Tanya, our Culinary Creator and Tasting Room Associate at Gård Woodinville, for bringing this dish to life. We paired with Tigre Pinot Gris and, wow, what a pairing!  If you haven’t tried plantains yet, trust me…you’re in for a real treat with this recipe!

I hope you enjoy it!

Crispy Plantain Cups with Garlic Butter Shrimp

Serves: 4-6

Recipe by: William Muñoz and Tanya Miller

Suggested wine pairing: 2022 Tigre Pinot Gris 

INGREDIENTS:

• 1 lb shrimp (we used and love Trader Joe’s frozen Wild Red Argentinian Shrimp)

• 3 green plantains

• 4 Tbsp butter

• 8-10 cloves garlic 

• 1 small-med red bell pepper

• ~ ½ cup bright white wine (we used Gård Franc Blanc)

• 1 tsp salt or Adobo seasoning

• Small handful chopped cilantro 

• 1 48 oz bottle of canola or high heat oil

Special tools: 

• Lemon squeezer (see example)

• Candy thermometer (optional)

INSTRUCTIONS:

1. Dice peppers (pretty small) and press garlic, set aside in 2 bowls.

2. Peel the plantains (see tip box below for how-to). Cut peeled plantains in 2-2 ½ inches pieces.

3. Heat a Dutch oven or heavy bottomed pan with oil over med-med high heat until it reaches approx 160°. A candy thermometer is ideal for this. Once it’s up to temp, carefully place each 2-in piece of plantain in the oil. Cook for approx 5 min until crisp and golden in color, turning occasionally. Remove with a spider, tongs or slotted spoon and place onto a cooling rack with a cookie sheet underneath to catch drips. Let cool a bit. Turn down the oil temp while you make the plantain cups. 

4. Cut a 10 inch piece of plastic wrap, lay it inside of a lemon squeezer. Place a once-fried plantain inside and cover with plastic wrap. Press firmly to squeeze into a cup shape. Unwrap and remove the plantain. Repeat until all cups are made. Heat oil back up to temp.

5. Place half the plantains in the oil and fry for 2-3 min until golden brown. Remove with tongs, turn upside down to drain any oil back into the pan, set on cooling rack, and sprinkle with salt immediately. Repeat for the second batch. Set aside

6. In a large pan, over medium heat, melt butter and sauté the peppers for a few minutes.  Add the shrimp, seasoning, and garlic. Cook the shrimp on med-high heat for about 2 min, flip the shrimp. Remove pan from heat and add wine, return to heat and cook for another 1-2 minutes depending on the size of shrimp. 

7. With a slotted spoon, remove shrimp and place on a cutting board. Reduce wine and butter sauce for a couple of minutes - taste it for seasoning, etc. Count your plantain cups, set aside half the amount of shrimp (so if you have 12 plantains, you’ll set aside 6 shrimp. You will slice these in half lengthwise and place on top of each shrimp cup before serving. Chop up remaining shrimp into pieces small enough to fit inside the cups (we cut into approx 6 pieces each). Put chopped shrimp back into the pan and coat them thoroughly in the butter sauce. 

8. Fill each plantain cup with chopped shrimp and sauce. Place on a platter and top with sliced shrimp. If you have sauce leftover, drizzle over top. Sprinkle with chopped cilantro.

9. Best served right away and with a chilled glass of Tigre!

   
   
   

   

   

First time tackling a plantain?

You’re not alone—these guys don’t exactly peel like bananas. But don’t worry, we’ve got you.

✨ Step-by-step for smooth peeling:

• Slice off both ends.

• Find one of the ridges and make a shallow slice down the length. (Not too deep! We’re aiming for just the peel.)

• Grab a spoon or the dull side of a knife and slide it under the skin to loosen things up.

• Now use your fingers to peel that stubborn skin away—once it starts, it gets easier!