Mofongo With Shrimp Mashed Green Plantains With Shrimp Recipes
MOFONGO CON CAMARONES (MASHED PLANTAINS WITH SHRIMP)
Mofongo con Camarones is a traditional Puerto Rican dish, that is easy to make, and is filled with deliciousness flavor!
Provided by Kitchen De Lujo
Categories Main Course
Time 55m
Number Of Ingredients 11
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.
MOFONGO
Mofongo might not look like much, but it sure is tasty. Mashed green plantains with garlic, olive oil and pork rinds (or bacon). Mofongo goes well with chicken or fish broth and can be stuffed with garlic shrimp, carne frita or octopus salad. It can also be formed into small balls and dropped in soups or served directly in a mortar. This is one of my many guilty pleasures!
Provided by LatinaCook
Categories Side Dish
Time 30m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 725.8 calories, Carbohydrate 58.6 g, Cholesterol 5.2 mg, Fat 55.7 g, Fiber 4.2 g, Protein 6 g, SaturatedFat 7.9 g, Sodium 187.2 mg, Sugar 26.9 g
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- Add all of the ingredients to a small saucepan and stir to combine. Set the pan over medium-low heat and cook, stirring occasionally, until the garlic is just golden and soft, around 15 minutes. Taste for seasoning and adjust with salt as desired. Remove from heat and set aside. Leftovers can be stored in a sealed jar and refrigerated for up to 2 weeks.
- Preheat the coconut oil in a skillet over medium-high heat until it reaches 350F. Carefully add the plantains and cook until golden brown, around 5 minutes. Flip and cook the other side until golden brown, another 5 minutes. Transfer to a bowl or tray.
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