Puerto Rican Shrimp Mofongo Food

MOFONGO WITH SHRIMP

Steps:

• In a frying pan, over medium heat, heat oil and cook plantains for 10 minutes, flipping halfway through. Be sure not to overcook or plantain will be too hard. Remove plantains from pan and remove excess oil by dabbing with paper towels. In a small frying pan , cook garlic cloves and bouillon until golden brown.
• **For this part, usually a pestle and mortar are used, but I didn't have a set available so I improvised.** In a large bowl, smash plantains with fork.
• Add garlic powder, salt, and garlic cloves. Line a small round bowl or container with plastic wrap.
• Press plantains into bowl until completely compacted. Remove the pressed plantains from the bowl and put on plate.
• In a frying pan, over medium heat, cook shrimp, lime juice, butter, garlic powder, and parsley. Cook for 2 minutes. Add shrimp to the plate around the plantains.

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.

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.

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.

MOFONGO

Steps:

• Heat the oil in a large saute pan or large, deep skillet over medium heat to 350 degrees F. Fry the plantains in 2 batches until golden brown on each side, 3 to 5 minutes. Transfer with a slotted spoon to drain on paper towels. Set aside.
• Working in batches, crush the pork cracklings, garlic and salt in a wooden mortar and pestle (a pilon) or in a bowl with a wooden spoon. Add the plantains and mash together to incorporate. Mash in the margarine.
• Using your hands, shape the plantain mixture into 6 balls. Serve warm or hot.