Shrimp Mofongo is a delectable dish that originates from Puerto Rico, known for its rich fusion of Caribbean and Spanish flavors. This shrimp mofongo recipe features a base of mashed plantains combined with succulent shrimp, aromatic herbs, and a medley of spices. This is the best shrimp mofongo recipe, which is a symphony of textures and tastes that will transport your taste buds to the sandy beaches and vibrant streets of Puerto Rico.
How to Make Shrimp Mofongo
These shrimp mofongo recipes are the best for a quick and delicious seafood meal that takes your seafood experience to new heights.
Shrimp Mofongo Ingredients:
For the Mofongo:
- 3 large green plantains
- 1/2 cup pork cracklings (chicharrones)
- 1/4 cup olive oil
- 4 garlic cloves, minced
- Salt and pepper to taste
- 1 tablespoon fresh cilantro, chopped (optional)
For the Shrimp:
- 1 pound of super colossal shrimp, peeled
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Tomato-Cilantro Sauce:
- 1 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 2 tablespoons red onion, finely chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Preparation:
- In a bowl, combine the shrimp with half of the minced garlic, black pepper, dried oregano, and cumin. Toss to coat the shrimp evenly with the seasonings.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
- Peel the green plantains by making a lengthwise incision along the ridges and then gently removing the peel. Cut the plantains into thick rounds.
- Heat the remaining olive oil in the skillet over medium heat. Add the plantain rounds and fry them for about 5 minutes on each side until they are golden and slightly crispy. Remove the fried plantains from the skillet and place them on a paper towel-lined plate to drain excess oil.
- In a large bowl, add the fried plantains, remaining minced garlic, salt, and a splash of chicken or vegetable broth. Mash the ingredients together until they form a chunky mixture. You can adjust the consistency by adding more broth if needed.
- Heat the butter in a pan over medium heat. Add the cooked shrimp to the pan and sauté them briefly to reheat. Add the mofongo mixture to the pan and combine it with the shrimp, stirring gently to mix everything together. Cook for a few minutes until the flavors meld.
- Make this best shrimp mofongo recipe by garnishing it with chopped cilantro or fresh parsley.
Happy Cooking!
