Mofongo With Shrimp Recipes

SHRIMP MOFONGO

Shrimp Mofongo image

According to Manolo Lopez, the Puerto Rican proprietor of the Smorgasburg food stand MofonGO, this mashed plantain dish is the "unofficial official dish of the islands." Depending on the season, Mr. Lopez serves several versions - creole chicken, roast pork topped with a squiggle of pink Puerto Rican mayo-ketchup - all based on his mother's recipe. Mr. Lopez makes the pork rinds from scratch; you don't have to, but you should follow Mr. Lopez' advice and eat this immediately after you make it. As mofongo cools, the mashed plantains begin to harden.

Provided by The New York Times

Categories quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

6 to 8 cups canola oil
2 unripe (green) plantains, peeled and sliced into 1-inch thick rounds
2 garlic cloves, peeled
1 tablespoon adobo seasoning
1/4 cup pork rinds (see note)
2 tablespoons unsalted butter, preferably cultured butter
1 tablespoon extra-virgin olive oil
4 garlic cloves, smashed to a paste in a mortar (about 2 tablespoons)
3/4 pound jumbo shrimp (21 to 25) or 4 tiger shrimp, cleaned, peeled and deveined
1/3 cup white wine
Juice of half a lemon (about 2 tablespoons)
Kosher salt and black pepper
Chopped cilantro, for garnish

Steps:

Make the mofongo: Fit a large pot with deep-fry thermometer. Pour in enough canola oil to reach 2 inches up the side of the pan. Heat over medium-high until thermometer registers 325 degrees. Add plantains and fry, turning occasionally, until golden brown, 4 to 6 minutes. Carefully transfer plantains to a paper-towel-lined rimmed baking sheet to drain.
In a mortar and pestle, smash 2 garlic cloves, making sure you have a thin coating of garlic on the bottom. Transfer plantains to the mortar, add adobo seasoning and pork rinds and mash until softened and well combined.
Make the shrimp: Place the butter and olive oil in a large skillet over medium heat. Once the butter has melted, add 4 smashed garlic cloves and cook until fragrant, about 1 minute, stirring frequently so the garlic doesn't burn.
Add the shrimp and cook until pink and opaque, 30 seconds to 1 minute on each side. Pour in wine and lemon juice and let reduce on low heat until a thick sauce forms, about 2 to 3 minutes. Season with salt and pepper.
Firmly pack the mofongo into a small bowl to mold and turn over onto a plate. Spoon the shrimp and sauce on top of the mofongo and garnish with cilantro. Serve immediately.

MOFONGO

Mofongo image

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

Ingredients

3 cups canola oil for frying
3 cloves garlic, or to taste
3 tablespoons olive oil
⅛ cup crushed fried pork skins
2 green plantains, peeled and sliced into 1/2-inch rounds
salt to taste

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

MOFONGO STUFFED WITH CRIOLLO SHRIMP STEW

Mofongo Stuffed with Criollo Shrimp Stew image

Mofongo is a mash of slow-fried plantains, garlic and olive oil. In this recipe, it becomes a cozy vessel for criollo-seasoned shrimp stew. I like to cook my shrimp sauce down with a light beer for a zingy twist of flavor, then add peas - like my mother does - to bring a nice burst of color and a touch of sweetness. The pork rinds in the mofongo are optional, but I encourage them as they provide an element of authenticity to this Caribbean favorite.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 pound medium shrimp, peeled and deveined
2 teaspoons adobo seasoning
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 teaspoons dried oregano
1/2 teaspoon smoked paprika
3 Manzanilla olives, roughly chopped, plus 1 teaspoon brine
1 bunch fresh cilantro, chopped
1 medium onion, thinly sliced
1 jarred roasted red bell pepper, chopped
One 8-ounce can light beer
1 cup canned diced tomato
1/2 cup tomato sauce
1 cup frozen green peas
1/2 lemon, juiced
2 cups corn or grapeseed oil, for frying
3 large or 4 medium green plantains (about 2 1/2 pounds), peeled and cut into 2-inch pieces
Kosher salt
1/2 cup extra-virgin olive oil
3 small cloves garlic, grated
1/2 cup pork rinds, crushed, optional

Steps:

For the shrimp stew: Pat the shrimp dry with paper towels and add to a bowl. Toss with the adobo, a pinch of salt and a few cracks of pepper and set aside.
Heat the olive oil in a medium skillet over medium-high heat. Add the oregano, smoked paprika, olives and brine, cilantro, onion, red bell pepper and a pinch of salt and cook over medium heat, stirring often, until the onions are translucent, about 3 minutes. Pour in half of the beer, scraping up any brown bits from the bottom, and cook down for 1 minute. Add the diced tomatoes, tomato sauce and the rest of the beer. Cook over medium-high heat until the liquids reduce by a third, about 5 minutes, then turn the heat to low and keep warm.
For the mofongo: Heat a large, heavy-bottomed skillet over medium-high heat and add the corn oil. Heat until the oil reaches 325 degrees F or it bubbles when in contact with a wooden spoon.
Add the plantains to the oil, lower the heat to low and fry, flipping halfway through, until light golden and cooked through but not yet crispy, about 15 minutes. Drain the plantains on paper towels and season with salt.
Combine the olive oil and garlic in a mortar and pestle and process to form a paste. Season with about 1 teaspoon salt. Transfer the mixture to a small bowl and set aside.
Add 5 to 6 chunks of the fried plantains, 1 tablespoon of the oil mixture and about 2 tablespoons of the crushed pork rinds, if using, to the same mortar and pestle. Mix until well mashed and combined. Scoop out the mofongo with a spoon and use your hands to form the mixture into a bowl, creating a cradle for the shrimp stew. Repeat 3 additional times.
For serving: Return the stew to medium-high heat and cook until it starts to simmer. Add the peas and cook for 1 minute. Add the shrimp and lemon juice, then continue to cook until the shrimp are cooked through, 3 to 4 minutes. Plate the mofongo and spoon the shrimp stew into them.

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In a bowl, combine two-thirds of the minced garlic cloves with the pork rinds and 1 tablespoon of the olive oil and mash to combine.
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