Mofongo Con Camarones Recipes

MOFONGO CON CAMARONES (MASHED PLANTAINS WITH SHRIMP)

Steps:

• Begin by heating a medium frying pan of three teaspoons of oil. Add the sofrito, garlic, and onion into the pan over high heat. Sauté and stir the ingredients for three to five minutes.
• Next, lower the heat to simmer and pour the tomato sauce into the frying pan. Also, stir in the medium shrimp and water. Set aside and stir occasionally. Once shrimp are pink, place heat to lowest setting.
• Heat frying oil in a separate large pan. Place piece by piece of the chicharrónes and deep fry them. Set aside over a wire rack or bowl with a paper towel to cool and soak remaining oil.
• Peel and chop the green plantains into 1-inch slices. Then, fry the green plantain slices until golden color. Set aside over wire rack. Place three to five fried plantain slices inside pilón while adding chopped up chicharrónes and salt. Mash the ingredients together. You may add a little bit of the cooked shrimp liquid while mashing if the mofongo is too dry. However, make sure mofongo is dry enough to shape.
• Finally, continue until desired mofongo serving amount inside pilón. While serving, shape mofongo into a ball and place onto the plate and flatten the top. Place shrimp over mofongo and pour liquid over the shrimp. Garnish with cilantro and salt for taste.

CAMARONES AL AJILLO (GARLIC SHRIMP)

Steps:

• Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.

MOFONGO

Steps:

• Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.
• Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.

MOFONGO CUPS CON CAMARONES RECIPE BY TASTY

Steps:

• Make the mofongo: Preheat the oven to 375°F (190°C). Grease a standard-size 6-cup muffin tin with nonstick spray.
• Pour 1-2 inches of vegetable oil into a pot. Heat over medium heat until the oil temperature reaches 350°F (180°C).
• Peel the plantains and cut into 1-inch pieces. Working in batches, add the plantains to the hot oil and fry for 2 minutes, or until the centers are soft. Remove from the pot and transfer to a paper towel-lined plate to drain while you repeat with the remaining plantains. Let cool for 15 minutes.
• Transfer the plantains to a mortar and pestle (also known as a pilón), and add the ground pork rinds, garlic, salt, and pepper. Mash together until fully incorporated, 5-8 minutes. If needed, remove the plantain mixture from the pilón and mix with your hands.
• Roll the plantain mixture into 6 balls. Place a ball into the center of each prepared muffin cup and press evenly against the bottom and up the sides to make a cup.
• Bake the mofongo cups for 20-25 minutes, or until golden brown. Remove from the oven and let cool to room temperature, about 30 minutes, then remove from the muffin tin.
• Meanwhile, make the shrimp sauce. Heat the olive oil in a medium pan over medium-low heat. Add the onion, garlic, and red bell pepper, and cook, stirring occasionally, until softened, about 4 minutes. Add the tomatoes, sofrito, adobo sauce, paprika, and coriander, and stir until combined and the mixture begins to deepen in color, 1 minute.
• Increase the heat to medium-high heat. Immediately add the white wine and simmer for 20 seconds. Stir in the water and simmer for another 4-6 minutes, until slightly reduced.
• Add the salt and shrimp. Cover and cook until the shrimp turn pink, about 3 minutes.
• Fill the mofongo cups with the warm shrimp and sauce. Garnish with cilantro, then serve.
• Enjoy!

MOFONGO CON CAMARONES

Steps:

• MOFONGO Heat canola oil in a sauté pan and fry sliced plantains until soft. Add garlic cloves, Tropical Food's Diet Delight® and butter or margarine to the hot plantains, mash. SOFRITO Puree onion, green pepper, oregano and garlic in a food processor. CAMARONES GUISADOS Heat tomato sauce and sofrito in a sauté pan. Add garlic, onion, red pepper, yellow pepper and green pepper; simmer until soft. Add diced tomato and shrimp; bring to a simmer and cook until shrimp turn pink and firm. Season with salt and pepper. Plate with mofongo.