Best 2 Shrimp Mofongo Recipes
Shrimp mofongo is a dish that combines the flavors of Puerto Rican cuisine with the deliciousness of shrimp. This classic dish is made with mashed plantains, shrimp, and a savory sauce. Mofongo is a traditional Puerto Rican side dish made from fried plantains that are mashed with garlic, olive oil, and pork cracklings. The combination of the sweet plantains, savory shrimp, and flavorful sauce makes this dish a popular choice for any occasion. Whether you're looking for a special meal to serve your family or friends or a quick and easy weeknight dinner, shrimp mofongo is sure to satisfy your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
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, high-quality ingredients: This will make a big difference in the flavor of your mofongo. Look for shrimp that are firm and pink, and use a good quality sofrito.
- Don't overcook the shrimp: Shrimp cook quickly, so be careful not to overcook them. They should be cooked until they are just opaque and pink.
- Use a heavy-bottomed pot: This will help to prevent the mofongo from sticking.
- Cook the mofongo over medium heat: This will help to ensure that it cooks evenly.
- Be patient: Making mofongo takes time, but it's worth it. Don't rush the process, and you'll be rewarded with a delicious dish.
Conclusion:
Shrimp mofongo is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover rice and shrimp, and it's also a good option for a party or potluck. If you're looking for a new and exciting way to enjoy shrimp, give shrimp mofongo a try. You won't be disappointed.
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