Mofongo is a versatile dish that goes with practically any filling, but this recipe with shrimp might well become your favorite!
Puerto Rico’s staple dish, mofongo, consists of a mound of fried mashed plantain. This is served with protein on the side or as a filling; this recipe features shrimp in a tasty tomato sauce. Pair with rice and beans.
Celebrate the flavors of Puerto Rico at Sedano's, where you can find all the ingredients for your next mofongo.
In a large saucepan or deep fryer, heat oil to 350º F. Fry the plantain chunks in two batches for about 3 minutes, turning once, until light golden but not browned. Drain on paper towels. Allow to cool for 1 minute, then press down on each chunk until the plantain piece has been flattened – as if you were making a tostón. Refry for 3 more minutes until golden. Drain on paper towel.
In a large mortar or big bowl, add the mashed garlic, salt, olive oil, vinegar and the friend plantain. Mash until it is all well mixed.
Roll the plantain mixture into equal balls.
Sauté the onions, peppers and tomatoes over medium-high heat for 3 minutes, and then add the minced garlic and cook for 30 seconds. Pour in the tomato puree and cook for about 1 minute. Add the shrimp stock, shrimp and a dash of salt and black pepper and continue cooking until the shrimp is pink, about 3 minutes. Remove from the heat and add culantro. Add the wine and boil until nearly evaporated and the shrimp are cooked through, about 2 minutes longer.
Serve the Mofongo in the sauce with the shrimp and remaining plantain chips.