Cooking with Flavors of Belize & Sean Kuylen


Belizean Cooking at its Best! The premiere of Cooking with Flavors of Belize featuring Chef Sean Kuylen. On the menu is Shrimp Tostones with Guacamole all the way from San Pedro’s Red Ginger Restaurant at the Phoenix Hotel. For more details about this recipe, visit us online at:!shrimp-tostones/czq6

Download a free copy of the magazine here: Flavors of Belize Magazine

Grab the Belize recipe below:

Courtesy: Red Ginger Restaurant, San Pedro Ambergris Caye 

Enjoy one of the unique Belize recipes featured in Flavors of Belize – The Cookbook


3 large green plantains

25 medium shrimp, peeled, deveined

Salt, to taste

Freshly ground black pepper, to taste

4 tablespoons corn starch

2 cups vegetable oil

1 cup guacamole

Cilantro, minced, for garnish


Peel plantains and cut each into one inch pieces. Fry until golden, but not fully cooked. Drain and flatten with tortilla press, trim edges to make a circle. Return flattened plantain rounds to hot oil and fry until crisp. Drain and set aside.

Lightly season shrimp with salt and black pepper, coat with corn starch, then deep fry.


2 cups mayonnaise
2 tablespoons creole pepper sauce p. 109
2 tablespoons paprika
1 cup fresh lime juice
Salt and freshly ground black pepper, to taste

Combine mayonnaise, pepper sauce, paprika and lime juice; mix well and season with salt and pepper.

Layer fried plantain with guacamole, followed by shrimp.
Drizzle sauce and garnish with cilantro.
Serves 6 to 8


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