Shrimp Mofongo

Shrimp Mofongo Recipe

in line with Manolo Lopez, the Puerto Rican owner of the Smorgasburg meals stand MofonGO, this mashed plantain dish is the “unofficial legitimate dish of the islands.” relying at the season, Mr. Lopez serves numerous versions — creole bird, roast beef crowned with a squiggle of purple Puerto Rican mayo-ketchup — all based on his mom’s recipe. Mr. Lopez makes the pork rinds from scratch; you don’t need to, however you must observe Mr. Lopez’ recommendation and eat this straight away when you make it. As mofongo cools, the mashed plantains start to harden.

Shrimp Mofongo Recipe

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For the mofongo :

  • 2  garlic cloves, peeled
  • ¼  cup pork rinds (see note)
  • 6 to 8  cups canola oil
  • 1  tablespoon adobo seasoning
  • 2  unripe (green) plantains, peeled and sliced into 1-inch thick rounds

For the shrimp :

  • 4  garlic cloves, smashed to a paste in a mortar (about 2 tablespoons)
  • 2  tablespoons unsalted butter, preferably cultured butter
  • 1  tablespoon extra-virgin olive oil
  • ¾  pound jumbo shrimp (21 to 25) or 4 tiger shrimp, cleaned, peeled and deveined
  • ⅓  cup white wine
  •  Juice of half a lemon (about 2 tablespoons)
  •  Kosher salt and black pepper
  •  Chopped cilantro, for garnish


  1. Make the mofongo: suit a massive pot with deep-fry thermometer. Pour in sufficient canola oil to reach 2 inches up the aspect of the pan. warmth over medium-high till thermometer registers 325 tiers. add plantains and fry, turning once in a while, until golden brown, four to 6 mins. carefully switch plantains to a paper-towel-lined rimmed baking sheet to drain.
  2. In a mortar and pestle, spoil 2 garlic cloves, making sure you have a thin coating of garlic on the lowest. transfer plantains to the mortar, add adobo seasoning and red meat rinds and mash till softened and nicely mixed.
  3. Make the shrimp: location the butter and olive oil in a big skillet over medium warmness. as soon as the butter has melted, add 4 smashed garlic cloves and prepare dinner until fragrant, about 1 minute, stirring regularly so the garlic doesn’t burn.
  4. upload the shrimp and cook until purple and opaque, 30 seconds to one minute on each facet. Pour in wine and lemon juice and let reduce on low warmness until a thick sauce paperwork, about 2 to three minutes. Season with salt and pepper.
  5. Firmly % the mofongo right into a small bowl to mould and turn over onto a plate. Spoon the shrimp and sauce on top of the mofongo and garnish with cilantro. Serve without delay.

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