Put Knorr Chicken Bouillon Cube and tomato paste in small bowl; add hot water and stir until dissolved. Set aside.
Heat olive oil in large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in Bouillon mixture, cream and chipotle peppers and bring to a boil over medium-high heat. Reduce heat to low; add shrimp and cook, stirring occasionally, until shrimp turn pink, about 4 minutes. Set aside and keep warm.
To make fried plantains, heat vegetable oil in deep skillet to 325°. Fry plantains in batches until light golden, about 2 minutes; drain on paper towels. Flatten fried plantains using plate or tostonera.
Heat oil and fry plantains again, in batches, turning once, until golden brown and crisp, about 2 minutes; drain on paper towels. Salt to taste then top with shrimp mixture.
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