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Shrimp and Olives over Tostones
Recipes
Shrimp and Olives over Tostones
4 servings
20 minutes total (Active 20 minutes)

Ingredients

  • 2 plum tomatoes
  • ½ cup sofrito, thawed
  • ⅓ cup sliced green olives
  • 1 lb peeled/deveined shrimp (thawed)
  • ½ cup fresh pre-diced onions
  • 2 tablespoons capers
  • 1 ½ teaspoons fajita seasoning
  • 4 tablespoons canola oil, divided
  • 4 extra-large frozen tostones

Prep

    • Cut tomatoes into small pieces.

Steps

    1. Combine tomatoes, sofrito, and olives. Combine in another bowl: shrimp, onions, capers, and fajita seasoning.
    2. Preheat large sauté pan with 2 tablespoons oil on medium-high 2-3 minutes. Add tostones (oil should sizzle); cook 4-5 minutes on each side or until crisp. Drain tostones.
    3. Preheat second large sauté pan on medium-high 2-3 minutes. Place 2 tablespoons oil in pan, then add shrimp mixture; cook and stir 1-2 minutes or until onions begin to soften.
    4. Stir in tomato mixture; cook and stir 1-2 minutes or just until shrimp are opaque. Serve over tostones.

Amount per ¼ recipe serving: Calories 400, Total Fat 23g, Chol 170mg, Sodium 1590mg, Total Carb 33g, Fiber 3g, Calc 10%, Vitamin A 25%, Vitamin C 50%, Iron 8%