Mofongo With Shrimp Mashed Green 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.

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.

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.

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.