Mofongo Stuffed with Shrimp

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Latin American Paleo Cooking Over 80 Traditional Recipes Made Grain and Gluten FreeMofongo is one of my all-time favorite Puerto Rican dishes. It is incredible to me just how flavorful the combination of fried plantains, garlic and chicharrónes (cracklings) is! It can be served as a side dish, but it transforms into a hearty main dish when stuffed with shrimp cooked in a rich tomato sauce.

  • Yield: 4 Servings

Ingredients

  • 1 batch Mofongo
For the camarones
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 4 tbsp (55 g) Sofrito
  • 2 large cloves garlic, minced
  • 1 (15-oz [425-g]) can plain tomato sauce
  • 1 orange or yellow bell pepper, minced
  • 1 small onion, minced
  • ¼ tsp fine Himalayan salt
  • ¼ tsp freshly ground black pepper
  • 1 lb (455 g) medium peeled and deveined shrimp
  • 2 tbsp (2 g) minced fresh cilantro, for garnish
How to Make It
  1. Cook the mofongo and the camarones simultaneously so they are both ready at the same time.
  2. To prepare the camarones, in a large sauté pan, heat the olive oil over medium heat for 1 to 2 minutes, add the sofrito and stir for 2 to 4 minutes (longer if cooking with frozen sofrito), until sizzling and fragrant. Add the garlic and cook for an additional 60 seconds.
  3. Pour in the tomato sauce, add the bell pepper, onion, salt and black pepper and bring to a simmer. Cook for 3 to 4 minutes to soften the bell pepper and onion. Add the shrimp and simmer until they are cooked through, 6 to 8 minutes.
  4. Divide the mofongo into 4 portions. Shape each portion into a mound and then create an indentation in the center, forming a bowl shape (just like making mashed potato volcanoes when you were a kid!). Generously fill with the shrimp and sauce, allowing it to overflow out from the center. Garnish with the cilantro and serve immediately.
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