plantain mash (mofongo) w puerto rican shrimp
(1 rating)
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.
(1 rating)
yield
2 serving(s)
prep time
20 Min
cook time
40 Min
method
Saute
Ingredients For plantain mash (mofongo) w puerto rican shrimp
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4 lggreen plantains
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1 lbjumbo shrimp
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1/4 csofrito *recipe found on my page
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1/4 ctomato sauce
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1/4 ccrushed tomatoes
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1/4 cminced garlic
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1/2 csmall cubed tocino or bacon
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2 Tbspolive oil
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1/2 cwater
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1/2 tspcumin
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1 tspsweet paprika
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salt and pepper
How To Make plantain mash (mofongo) w puerto rican shrimp
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1peel 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)
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2now 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.
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3now 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.
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4now 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.
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