Puerto Rican Mofongo with Camarones ‘a la Criolla’ | Authentic Recipe

pork cracklings

🥗Healthier: tofu

💰Cheaper: crispy chickpeas

Tofu provides a similar texture while being lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute for frying.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is an economical protein alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning reduces sodium while maintaining flavor.

Cook about a quarter cup of chopped bacon in a deep pan over medium heat until golden, then remove and set aside, keeping some drippings in the pan.

Add a teaspoon of salted butter to the pan and sauté a quarter cup of chopped onion until well cooked, then set aside.

Season one pound of deveined medium shrimp with a quarter teaspoon of Creole seasoning, then add to the pan and cook until fully cooked, about 2 minutes.

Add a teaspoon of butter, cover the pan, and let the shrimp simmer for about 2 minutes to release moisture for the broth.

Add the cooked onion back to the shrimp, then add one teaspoon of fresh homemade sofrito, 1.5 teaspoons of tomato sauce, and a quarter packet of Goya sazón.

Pour in half a cup of water, adjust seasoning to taste, and add lemon juice. Simmer on low while preparing the mofongo.

Peel and slice the two large green plantains into one-inch pieces, then fry them in vegetable oil until golden brown.

Mash garlic cloves (one per plantain) and mix with the fried plantains in a bowl, adding olive oil gradually to ensure moisture.

Incorporate the cooked bacon into the plantain mixture and adjust olive oil as needed for consistency.

Shape the mofongo using a mortar and pestle or a large potato masher, then serve topped with the shrimp and sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens