Photo by Sedano's Camarofongo
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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.
Ingredients
- Mofongo
- 2 green plantains
- 3 cups canola oil for frying
- 3 cloves garlic mashed
- 1 tsp vinegar
- 1 tbsp olive oil
- Shrimp
- 2 tbsp onions diced
- 2 tbsp green bell pepper diced
- 2 tbsp tomatoes diced
- 2 cloves garlic minced
- 1 tsp tomato puree
- 2 tbsp shrimp stock or fish fumet
- 12 jumbo shrimp shelled and deveined
- 1/2 leaf fresh culantro minced
- 1/2 cup dry white wine
Directions
Mofongo
- Peel the plantains and cut into 1-inch chunks.
- 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.
Shrimp
- 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.
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