Canastas de plátano verde con guacamole y camaron🍤

Hey foodies! I wanted to share some extra tips and tricks I've picked up for making these incredible green plantain baskets with guacamole and shrimp. It's truly one of my favorite appetizers, and once you get the hang of it, you'll be making them all the time! First off, let's talk about those green plantains. The key word here is *green*. You want plantains that are firm to the touch and have absolutely no yellow or black spots. Riper plantains are sweeter and softer, perfect for maduros (sweet fried plantains), but they won't hold their shape for these crispy baskets. Peeling them can be a bit tricky, but I've found a hack: carefully slice off both ends, then score the skin lengthwise about 3-4 times, just deep enough to cut through the skin. Then, you can use your thumb to pry the skin off. It's much easier than trying to peel it like a banana! The original recipe mentions baking the plantains first and then shaping them into baskets. This is a fantastic, healthier alternative to traditional frying! To get those perfectly golden-brown plantain baskets, make sure your plantain pieces are uniformly cut and don't overcrowd your baking sheet. After you shape them, a light spray of oil before the second bake helps achieve that beautiful crispness. If you don't have a tostonera, don't worry! I've used the bottom of a small, sturdy glass or even a lemon squeezer to press them down. Just make sure to place a piece of parchment paper or plastic wrap over the plantain piece before pressing to prevent sticking and make clean-up a breeze. For an extra crispy edge, sometimes I'll even brush a tiny bit of olive oil on the edges before the final bake. While the baked version is definitely a healthy & yummy choice, I know some of you might be craving that traditional fried goodness. If you decide to fry them, make sure your oil is at the right temperature (around 350-375°F or 175-190°C) to get them perfectly crispy without absorbing too much oil. Fry the initial pieces until light golden, then smash them, and fry again until they are a deep golden-brown and delightfully crunchy. Just remember to drain them on paper towels to remove any excess oil. Now, for the fillings! The creamy guacamole and seasoned shrimp are a match made in heaven. For your guacamole, always use ripe avocados – they should yield slightly to gentle pressure. I love adding a little minced garlic along with the onion, cilantro, and lime for an extra kick. And to keep it from browning, press plastic wrap directly onto the surface of the guacamole if you're not serving it immediately. As for the shrimp, don't be afraid to experiment with your seasonings! Besides salt, pepper, and lemon, I sometimes add a pinch of smoked paprika or a dash of garlic powder to give them an even richer flavor. Remember, shrimp cook very quickly, usually 2-3 minutes per side, so don't overcook them, or they'll turn rubbery. These plantain baskets are incredibly versatile. While shrimp and guacamole are a winning combo, imagine filling them with shredded chicken tinga, savory picadillo, black beans and cheese, or even a fresh ceviche! They make perfect appetizers for parties, a light lunch, or even a fun side dish. Trust me, once you try these, you'll be hooked! Enjoy creating your own delicious canastas!