Mofongo is a popular dish in Puerto Rico and is made with mashed fried green plantains and filled with beef, pork or seafood. It is simple and easy to prepare, and absolutely delicious. My friend Joan from Foodalogue is having the last stop of her virtual culinary tour this week and we are going to Puerto Rico. So, I made Mofongo with Shrimp in a creole sauce for this stop.
- 4 large green plantains, peeled and cut into chunks
- Vegetable oil for frying
- 1 chicken bouillon tablet
- 11/2 cups water
- 2 garlic cloves
- 2 tablespoons olive oil
- 24 large shrimp, peeled and deveined
- 4 large tomatoes, chopped
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- salt and pepper
- 1/4 cup red pepper
- 1/2 teaspoon ground cumin
- 1/4 cup fresh cilantro
Fill a large skillet with oil and heat the oil over medium-high heat to 365F.
Place the crushed garlic, water, chicken bouillon in the microwave and heat for 1 minute. Set aside.
Carefully add the plantain chunks to the heated oil and fry them for 4 minutes on each side.
Remove the plantains from the oil and place them on a plate lined with paper towels to absorb oil.
Place the plantain chunks in a bowl or pilon (wood mortar) , add the water and garlic mixture and mash until smooth consistency. Mix well, cover and set aside.
To make the shrimp: Heat olive oil in a large saute pan. Add the onions and cook for about 2 minutes or until translucent. Add the red pepper, garlic, tomatoes and cumin. Cook for about 7 minutes more.
Season the shrimp with salt and pepper and add to the tomato mixture. Cook for about 7 minutes more. Add the cilantro and mix well.
To serve, divide the mashed plantains equally into 4 small bowls. Top each bowl with 6 shrimp and creole sauce. Serve immediately.