Thalias Tostones And Shrimp Party Boats Recipes

Steps:

• Preheat the grill to medium.
• Slice the zucchini lengthwise, scoop out seeds and pulp and discard.
• Grill the corn until charred, then remove them from the grill and cut the kernels off the cobs.
• In a medium bowl add the corn and the butter and toss to coat.
• Add the herbs and garlic and season with salt and pepper, to taste. Stir in 1 to 2 ounces of the grated Parmesan.
• Stuff the zucchini with the corn mixture and grill over medium heat until warm. Sprinkle with the remaining Parmesan and serve when the cheese melts.

Steps:

• Quarter a pineapple lengthwise, leaving the green top on each piece. Slice out the core and discard. Score the flesh down to the skin. Then run a knife between skin and flesh, to liberate the pieces. What you want is the whole thing to look like it's still intact, but be easy to eat in bite-size cubes. You can splash it with rum if you like.

Steps:

• Make the sauce: Heat butter in a large saucepan over high heat; cook the garlic and squash until the garlic is aromatic.
• Add the wine and onion and reduce the heat to medium low; cook until the squash is tender and the wine has reduced to a glaze, about 15 minutes.
• Stir in chicken broth, heavy cream and thyme; cook until reduced by about 1/3, 6 to 8 minutes.
• Remove from heat, discard thyme, and puree with an immersion blender, or use a regular blender.
• Strain sauce, season with salt and pepper, to taste, and thin with additional broth, if necessary.
• To make the shrimp filling, melt butter in a large skillet, over high heat.
• Add garlic and cook until aromatic, 1 to 2 minutes.
• Stir in shrimp, salsa, and white wine; cook until the wine and liquid from the salsa is reduced and the shrimps are cooked, 2 to 3 minutes; remove from heat.
• To reduce the balsamic vinegar: cook the vinegar, in a small saucepan, over medium low heat (gentle simmer) until the vinegar is reduced to a thick sauce, 8 to 10 minutes; set aside and let cool.
• Peel the plantains and cut into thirds.
• Use a melon baller to scoop out plantains to form a "canoe.".
• Heat 1/2 inch of oil in a skillet over medium heat and fry the plantains until they are golden and tender on all sides, about 6 to 8 minutes; drain on paper toweling.
• To assemble: Divide 1 cup of the sauce on each of 4 serving plates.
• Place 3 plantains on each plate and spread with shrimp filling.
• Drizzle with the balsamic reduction and serve.