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Collections » Recipes » Mofongo | |
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Ingredients (4 servings) 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 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 Directions 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.
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