Mofongo Con Camarones Mashed Plantains With Shrimp Food

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.

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.