Mofongo with Shrimp (Mashed Green Plantains with Shrimp)
Ingredients
- 4 large green plantains peeled and cut into chunks
- Vegetable oil for frying
- 1 chicken bouillon tablet
- 11/2 cups water
- 2 garlic cloves
Filling
- 2 tablespoons olive oil
- 24 large shrimp peeled and deveined
- 4 large tomatoes chopped
- ½ onion finely chopped
- 1 garlic clove minced
- salt and pepper
- ¼ cup red pepper
- ½ teaspoon ground cumin
- ¼ cup fresh cilantro
Instructions
- 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.
Nutrition
Calories: 101kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 8mgSodium: 60mgPotassium: 357mgFiber: 2gSugar: 4gVitamin A: 1398IUVitamin C: 31mgCalcium: 36mgIron: 1mg
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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.
Buen Provecho!
Faith
What a pretty dish! I love the shrimp on top, Erica!
Erica
Thank you guys for the comments 🙂
Anh
I really like the texture of plantains! And this dish looks so nice.
grace
i think i really need to look into purchasing a load of plantains--they seem infinitely useful!
tasteofbeirut
Yummy, I have had plantains in chunks and sweetened but never mashed with garlic! That dish looks and tastes very good I am sure!
Barbara
Here you are with my favorite plantains again, Erica! I love them! And what a great shrimp filling! Cumin and garlic add a great dimension to your Mofongo. I've never had it....but would love it try it.
Erica
Thank you everyone!
Simply Life
oh my! I love all the bright colors in this and want to eat it right up!
Sandra G
Delisioso! we make this too in The Dominican Republic, Love, Love Mofongo!
ruth
This looks amazing! Im going to have to find a shopping website for Southern AMerican flavours! So want to try your recipes!!
Lyndsey
Looks stunning, I love your photos and presentation! This sounds like a wonderful dish. If only I could fry my plantains when they were green (I always wait too long). lol!
Joan Nova
I'm so glad you made mofongo. It is such an important (and delicious) dish in P.R.
Erica - thanks so much for keeping me company along the way. Your contributions added much to the tour!
Sarah Naveen
Nice click..this is an excellent combo..I have made curry with this combo :)..
Looks so yummy
Ivy
Have never tried plantains before but the dish sounds so appetizing.
Kim
So pretty and colorful Erica. Love your presentation.
Baking is my Zen
If people only knew...how good this is!!!!!!
Deborah
I am making this tomorrow. Need to get some plantain ... YUM!!!!!!!!!!!!!!!!!!!!