Mofongo With Shrimp Food

MOFONGO STUFFED WITH CRIOLLO SHRIMP STEW

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.

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.