The MOST DELICIOUS Mofongo Recipe with Sautéed Shrimp! #mofongo #plantainrecipes

chicharrón

🥗Healthier: tofu

💰Cheaper: pork rinds

Tofu provides a plant-based option while pork rinds are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is usually cheaper.

Start by making a Sofrito: roughly chop bell peppers, remove seeds and veins, and add to a blender with cilantro. Blend until smooth and set aside in an airtight container.

Peel the green plantains using a knife and chop them into about one-inch cubes.

Heat oil in a pan to 350 degrees Fahrenheit.

Fry the plantain cubes in the hot oil until golden brown, moving them around every minute for even cooking.

Once the plantains are golden brown, remove them from the oil and drain on paper towels.

In a mortar and pestle, add a couple of heads of garlic and mash them down.

Add a few pieces of the fried plantains and salt to the mortar, then mash for about one to two minutes until well combined.

Add chicharrón to the mashed plantains for texture and flavor, then mold the mixture into a semi-round shape and set aside.

In a cast iron skillet, heat two tablespoons of olive oil over medium heat.

Add cleaned and deveined jumbo prawns seasoned with seasoning salt, garlic powder, and black pepper to the skillet. Sear for about one minute on each side.

Once the shrimp are seared, add the Sofrito to the skillet and let it simmer for about one minute, tossing to coat the shrimp.

Add two tablespoons of heavy cream to the shrimp and Sofrito mixture, stirring to combine and create a creamy sauce.

Plate the Mofongo and spoon the sautéed shrimp and creamy Sofrito sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens