Best 2 Shrimp Mofongo Recipes
**Shrimp Mofongo: A Culinary Journey to Puerto Rican Delights**
Discover the vibrant flavors of Puerto Rican cuisine with our selection of delectable shrimp mofongo recipes. Mofongo, a traditional Puerto Rican dish, is a savory combination of mashed plantains, garlic, and pork cracklings, creating a unique and flavorful base for various dishes. In this collection, we present a range of shrimp mofongo recipes that showcase the versatility and richness of this dish. From the classic mofongo stuffed with succulent shrimp to variations that incorporate creamy sauces, tangy seasonings, and a symphony of herbs, our recipes cater to diverse palates and preferences. Embark on a culinary adventure as you explore the diverse flavors of Puerto Rican cuisine with our carefully curated shrimp mofongo recipes.
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.
PLANTAIN MASH (MOFONGO) W PUERTO RICAN SHRIMP
Mofongo is a traditional Puerto Rican dish. It can be served with stewed beef, pork or chicken. The mashed plantains are crispy outside and tender inside and combine perfectly with the thick sauce.
Provided by benelisa cotto
Categories Seafood
Time 1h
Number Of Ingredients 12
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.
Tips:
- Use fresh shrimp: Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp. If you're using frozen shrimp, thaw them completely before cooking.
- Cook the shrimp properly: Shrimp should be cooked until they are opaque and pink. Overcooked shrimp will be tough and rubbery.
- Use a flavorful sofrito: Sofrito is a Puerto Rican seasoning base made with onions, garlic, bell peppers, and cilantro. It adds a lot of flavor to mofongo, so make sure to use a good recipe.
- Use ripe plantains: Ripe plantains are sweeter and have a more tender texture than unripe plantains. When choosing plantains, look for ones that are yellow or black with a few brown spots.
- Mash the plantains properly: The plantains should be mashed until they are smooth and creamy. If the plantains are not mashed properly, the mofongo will be lumpy and dry.
- Serve the mofongo hot: Mofongo is best served hot, so make sure to eat it as soon as it's cooked.
Conclusion:
Shrimp mofongo is a delicious and easy-to-make Puerto Rican dish. It's a great way to use up leftover shrimp, and it's also a great dish to serve at parties or potlucks. With its combination of savory shrimp, flavorful sofrito, and creamy mashed plantains, shrimp mofongo is sure to be a hit with everyone who tries it.
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