Shrimp Tostones

• Sauce
• 1 tablespoon butter
• 1 tablespoon garlic clove, minced
• 1/2 lb butternut squash, peeled seeded cut into 1/2 inch dice (about 2 cups)
• 1/2 cup white wine
• 1/3 cup onion, diced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 sprig fresh thyme
• salt & freshly ground black pepper
• Shrimp Filling
• 2 tablespoons butter
• 1 teaspoon garlic clove, minced
• 12 shrimp, peeled cleaned and coarsely chopped
• 1 cup salsa (pico de gallo)
• 2 tablespoons white wine
• Balsamic Reduction
• 1 cup balsamic vinegar
• Tostones
• 4 ripe plantains
• oil, for frying

1. Make the sauce: Heat butter in a large saucepan over high heat; cook the garlic and squash until the garlic is aromatic.
2. 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.
3. Stir in chicken broth, heavy cream and thyme; cook until reduced by about 1/3, 6 to 8 minutes.
4. Remove from heat, discard thyme, and puree with an immersion blender, or use a regular blender.
5. Strain sauce, season with salt and pepper, to taste, and thin with additional broth, if necessary.
6. To make the shrimp filling, melt butter in a large skillet, over high heat.
7. Add garlic and cook until aromatic, 1 to 2 minutes.
8. 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.
9. 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.
10. Peel the plantains and cut into thirds.
11. Use a melon baller to scoop out plantains to form a "canoe.".
12. 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.
13. To assemble: Divide 1 cup of the sauce on each of 4 serving plates.
14. Place 3 plantains on each plate and spread with shrimp filling.
15. Drizzle with the balsamic reduction and serve.

sauce, butter, garlic, butternut squash, white wine, onion, chicken broth, heavy cream, thyme, salt, shrimp filling, butter, garlic, shrimp, salsa, white wine, balsamic vinegar, tostones, plantains, oil

Taken from www.food.com/recipe/shrimp-tostones-405647 (may not work)