Puerto Rican Shrimp Mofongo Recipes

SHRIMP MOFONGO

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.

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.

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.