Latin American 30 min

Mofongo con Camarones

Name: Mofongo con Camarones
Total time: 30 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 3 green plantains; 6 cloves garlic; 4 oz chicharrones (fried pork rinds), broken into pieces; 2 tablespoons olive oil; 3 cups vegetable oil for frying; 1 lb large shrimp, peeled and deveined; 1 cup shrimp or chicken broth; 3 cloves garlic, minced; 1 tablespoon butter; ½ cup sofrito; 1 tablespoon tomato paste; Salt to taste; Fresh cilantro for serving

seafoodgluten-freedairy-free

Ingredientsfor 2

490

Cal

32g

Protein

44g

Carbs

22g

Fat

13 green plantains
26 cloves garlic
34 oz chicharrones (fried pork rinds), broken into pieces
42 tablespoons olive oil
53 cups vegetable oil for frying
61 lb large shrimp, peeled and deveined
71 cup shrimp or chicken broth
83 cloves garlic, minced
91 tablespoon butter
10½ cup sofrito
111 tablespoon tomato paste
12Salt to taste
13Fresh cilantro for serving

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Instructions

1
Peel plantains and cut into 1-inch rounds. Heat vegetable oil to 350°F and fry plantain slices for 4–5 minutes until cooked through but barely golden. Remove and drain.
2
Using a large pilón (mortar) or by pressing in a bowl with a potato masher, mash the fried plantains with garlic cloves, chicharrones, and olive oil. Work in batches, mashing aggressively until everything is combined into a cohesive, firm mofongo. Season generously with salt.
3
Make the shrimp sauce: sauté sofrito in butter over medium-high heat for 2 minutes. Add tomato paste and cook 1 minute. Add garlic, then shrimp, and cook 3 minutes until shrimp turn pink and opaque. Add broth and simmer 2 minutes until a light sauce forms. Season with salt.
4
Press the mofongo into a cup or ramekin and unmold in the center of each plate to create a dome. Spoon the shrimp and broth around and over the mofongo. Garnish with cilantro and serve immediately.