Best 3 Rainforest Cafe Authentic Mogambo Shrimp Recipes
Indulge in the vibrant flavors of the rainforest with the tantalizing Mogambo Shrimp, a signature dish from the renowned Rainforest Cafe. This delectable dish features succulent shrimp sautéed in a creamy coconut curry sauce, complemented by a medley of colorful bell peppers and sweet pineapple. Served atop a bed of fluffy coconut rice, each bite transports you to a tropical paradise.
In addition to the Mogambo Shrimp, this article offers a diverse selection of recipes inspired by the Rainforest Cafe's enchanting atmosphere. Embark on a culinary journey with the zesty Caribbean Jerk Chicken, featuring tender chicken marinated in a blend of aromatic spices and grilled to perfection. Satisfy your sweet cravings with the Tropical Fruit Cobbler, a delightful symphony of fresh fruits baked in a golden crust. And for a refreshing twist, try the Rainforest Margarita, a vibrant cocktail that captures the essence of the rainforest with its blend of citrus flavors and a hint of mint.
RAINFOREST CAFE AUTHENTIC MOGAMBO SHRIMP
Directly from the Rain forest Cafe Safari Club publication, "The Leaf". I haven't tried it, but it's the real thing! (Unknown cook/preparation time).
Provided by LolaRuns
Categories Penne
Time 2m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare penne as directed.
- While penne is cooking, heat olive oil in heavy sauté pan over medium-high heat. Add sun dried tomatoes, mushroom and shrimp. Sauté for one minute. Add garlic sauté until garlic is golden-brown and shrimp are cooked through.
- Add Alfredo sauce and peas, stirring frequently until sauce is warm.
- Remove from heat and add drained penne to pan, stirring until pastia is well-cooked.
- Divide between 2 bowls and sprinkle with Parmesan cheese.
- Serve immediately with focaccia triangles or garlic bread.
Nutrition Facts : Calories 420.9, Fat 11.8, SaturatedFat 2.1, Cholesterol 173.8, Sodium 277.2, Carbohydrate 53.8, Fiber 8.7, Sugar 2.1, Protein 27.1
CONFETTI VEGGIE SLAW (RAINFOREST CAFE)
We had the Napa Veggies at the Rainforest Cafe and knew we had to find a way to make something similiar at home. My kids now say that our recipe is better than the Rainforest Cafe's. There is a lot of room for personal taste with this recipe, add other veggies or take out those you don't like. Our favorite is the Jicima, we could never leave that one out! This recipe makes a ton, but it keeps well. It will still be nice & crispy 4 days later.
Provided by Darcys Diner
Categories Vegetable
Time 30m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.
Nutrition Facts : Calories 104.6, Fat 3.1, SaturatedFat 0.4, Sodium 71.1, Carbohydrate 19, Fiber 4.2, Sugar 10.2, Protein 1.4
SHRIMP MOFONGO
According to Manolo Lopez, the Puerto Rican proprietor of the Smorgasburg food stand MofonGO, this mashed plantain dish is the "unofficial official dish of the islands." Depending on the season, Mr. Lopez serves several versions - creole chicken, roast pork topped with a squiggle of pink Puerto Rican mayo-ketchup - all based on his mother's recipe. Mr. Lopez makes the pork rinds from scratch; you don't have to, but you should follow Mr. Lopez' advice and eat this immediately after you make it. As mofongo cools, the mashed plantains begin to harden.
Provided by The New York Times
Categories quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
Tips:
- Use large shrimp for this recipe, as they will hold up better to the cooking process and provide a more satisfying bite. - Do not overcook the shrimp, as they will become tough and rubbery. Cook them just until they turn pink and opaque. - Be sure to use a heavy-bottomed skillet to prevent the shrimp from sticking. - Add the vegetables to the skillet in stages, starting with those that take longer to cook, such as the onions and peppers. - Use a flavorful sauce to enhance the taste of the shrimp and vegetables. The recipe provided in the article uses a creamy garlic sauce, but you could also try a tomato-based sauce or a spicy chili sauce. - Serve the shrimp and vegetables over rice, pasta, or mashed potatoes.Conclusion:
This recipe for Rainforest Cafe Authentic Mogambo Shrimp is a delicious and easy-to-make dish that is perfect for a weeknight meal. The shrimp are cooked in a creamy garlic sauce with a variety of vegetables, and served over rice. With its bold flavors and vibrant colors, this dish is sure to be a hit with your family and friends.
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