Colossal Shrimp Mofongo Recipes

COLOSSAL SHRIMP MOFONGO RECIPE

Steps:

• Heat the olive oil in a deep skillet on medium-high until it reaches 325 F.
• Fry plantain slices, turning occasionally, until golden brown or until the plantains float to the top, about 4 to 6 minutes.
• Remove plantains with a slotted spoon and drain on paper towels.
• Mash three garlic cloves with 1 ½ teaspoon salt.
• Add the fried plantain slices to the mashed garlic along with the pork rinds, and mash these ingredients all together until well combined.
• Add 2 tablespoons of the olive oil left in the skillet pan to the mashed garlic mixture as a binder.
• Melt the butter in a large frying pan over medium heat along with 2 tablespoons of olive oil left from frying the plantains.
• Add the onions, bell peppers, and red pepper flakes to the melted butter and oil.
• Season the vegetables with a pinch of salt and cook for about 4 minutes until somewhat softened but still with some "bite" left.
• Add remaining garlic and cook, stirring, for about 1 minute or until fragrant.
• Pour in the wine and cook for 1 to 2 minutes.
• Add the broth and lemon juice.
• Season the shrimp with a pinch of salt, add to pan, and cook until pink and opaque, about 3 minutes. Flip the shrimp so all sides are cooked.
• Stir in the chopped parsley.
• Firmly pack ⅓ of the mofongo (mashed plantain mixture) into a small bowl or ½ cup measure to mold, then turn the mold over onto a plate.
• Spoon the shrimp and sauce on top of the mofongo and garnish with more parsley if desired.
• Serve immediately.

PLANTAIN MASH (MOFONGO) W PUERTO RICAN SHRIMP

Steps:

• 1. peel and cut plantains into one inch cubes,set in cold water as you cut to prevent oxidation,drain and dry w a paper towel,fry at med high heat for about 5 minutes,then remove from oil and cool.cook tocino/bacon until crispy.mix together olive oil and minced garlic,salt and pepper (about 1 tsp salt,1 tsp pepper)
• 2. now clean shrimp and season w salt and pepper,set aside.in a saute pan add 1 tbsp canola oil,when it is hot add sofrito and crushed tomatoes and tomato sauce,cook for 3 minutes then add cumin and paprika cook for 2 minutes,stir in water and salt and pepper to taste,simmer on med high for 2 minutes when bubbly add shrimp,cover and lower heat,cook on med low for 7 minutes or until shrimp is cooked and sauce is slightly thickened.turn off flame.
• 3. now refry plantains for 8 minutes or until golden,remove and put in a large bowl,add bacon and mash well while mixing in bacon,then mix in garlic/oil.
• 4. now to construct the dish,in an oven safe bowl add half of the shrimp with sauce, take half of the plantain mix on a flat surface and form into a dome shape,the size of your bowl,and leave the bottom inside shallow,place on top of shrimp stew.bake at 400 degrees for 15 minutes or until golden brown on top.serve hot.***i like to make another batch of the sauce and serve on the side in order to pour over mofongo or dip each bite.