Mofongo With Shrimp Mashed Green Plantains With Shrimp Recipes

PUERTO RICAN SHRIMP MOFONGO

Steps:

• Begin prepapring the green plantains by carefully remvoing the skin.
• Cut the end tips of the plantains, then cut 1 inch slices.
• Shallow fry the plantain slices in hot oil for 7 -10 minutes on each side.
• Once tender and slightly golden, remove the plantains and rest on a paper towel lined plate.
• Now start on the shrimp. Cook shrimp in olive oil and add diced tomatoes and garlic.
• Season with Adobo All Purpose Seasoning and ketchup. Mix well and simmer for 3 minutes.
• Finish the shrimp with a squeeze of fresh lemon juice.
• Prepare the mofongo, by adding fried plantain pieces in a pilon/mortar. Mash with a splash of olive oil, butter and garlic.
• Add pieces of chicharron for additional crunch.
• Then add homemade mojo sauce for needed moisture.
• Season with salt and mold a small bowl with the mofongo.
• Remove mofongo from mold and serve shrimp over top.

MOFONGO WITH SHRIMP (MASHED GREEN PLANTAINS WITH SHRIMP)

Steps:

• Fill a large skillet with oil and heat the oil over medium-high heat to 365F.
• Place the crushed garlic, water, chicken bouillon in the microwave and heat for 1 minute. Set aside.
• Carefully add the plantain chunks to the heated oil and fry them for 4 minutes on each side.
• Remove the plantains from the oil and place them on a plate lined with paper towels to absorb oil.
• Place the plantain chunks in a bowl or pilon (wood mortar) , add the water and garlic mixture and mash until smooth consistency. Mix well, cover and set aside.
• To make the shrimp: Heat olive oil in a large saute pan. Add the onions and cook for about 2 minutes or until translucent. Add the red pepper, garlic, tomatoes and cumin. Cook for about 7 minutes more.
• Season the shrimp with salt and pepper and add to the tomato mixture. Cook for about 7 minutes more. Add the cilantro and mix well.
• To serve, divide the mashed plantains equally into 4 small bowls. Top each bowl with 6 shrimp and creole sauce. 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.