Spicy Shrimp Creole Mofongo

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a more affordable protein option.

Devein and clean the shrimp, then season with salt and pepper.

Peel the plantains and cut them into one-inch pieces.

Heat olive oil in a frying pan over medium heat and sauté the shrimp until one side is cooked.

Turn the shrimp over and add the creole sauce, cooking until everything is hot.

If the sauce is too thick, add chicken broth or shrimp broth or water as needed.

Add hot sauce to the shrimp mixture to taste, then let it simmer for about two minutes before turning off the heat.

In a frying pan or sauce pot, heat oil and add the plantains, cooking for 5-7 minutes if cut about an inch, or 10-12 minutes if larger.

In a mortar and pestle (pilon), smash 1-2 garlic cloves with 1-2 teaspoons of salt until smashed but not too hard.

Add 3 tablespoons of olive oil to the garlic and salt mixture and continue to smash until well combined.

Add the cooked plantains to the pilon and smash them until they reach a texture similar to mashed potatoes.

If desired, add pork rinds to the mixture for crunchiness.

Shape the mofongo into a mound in a container, creating a small hole in the center.

Fill the hole with the shrimp and sauce, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens