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.
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Meme Daddy
[email protected]This was a fun and easy recipe to make with my kids.
Chinedu Babako
[email protected]I can't wait to try this recipe again with different types of seafood.
DragonWolf
[email protected]This recipe was a great way to use up leftover shrimp.
Khair m Baloch
[email protected]I would have liked more pictures in the recipe.
Salman ramzan
[email protected]This recipe was a little too complicated for me.
Erak Uddin
[email protected]I'm not a fan of mofongo, but this recipe was pretty good.
Eyinade Kemisola
[email protected]This was the best mofongo I've ever had.
Lawrence Defia
[email protected]I would definitely recommend this recipe to others.
Class 9
[email protected]The mofongo was a little bland for my taste, but I added some extra spices and it was perfect.
Annalee McDevitt
[email protected]I'm so glad I tried this recipe. It was a delicious and easy way to make mofongo.
Hassan Muhd
[email protected]This recipe is a keeper! I will be making this again and again.
Ice Cream Van Man Icecream
[email protected]Overall, this was a good recipe. I would make it again with a few modifications.
zaid adel
[email protected]I would have liked more sauce with the mofongo.
Maggie Mazzella
[email protected]The mofongo was a little dry for my taste, but the shrimp were delicious.
Arshad Naz
[email protected]This was my first time making mofongo and it was easier than I thought. The recipe was clear and easy to follow.
John Malesi
[email protected]I followed the recipe exactly and it turned out great. The mofongo was fluffy and the shrimp were cooked to perfection.
Nuura Yoonis
[email protected]This mofongo was a hit! The shrimp were cooked perfectly and the mofongo was so flavorful. I will definitely be making this again.