Authentic Puerto Rican Mofongo | Shrimp in Creole Sauce | Mofongo con Camarones a la Criolla

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier and has a higher smoke point.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a more affordable protein option.

pork cracklings

🥗Healthier: toasted nuts

💰Cheaper: fried onions

Toasted nuts add crunch without the high fat.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be homemade.

Cut the ends off the plantains and make a slit along the back side to peel them.

Slice the plantains and soak them in a bowl of cold salted water.

Mash the garlic cloves until they create a paste.

Thaw the shrimp in a bowl of cool water for half an hour.

Season the shrimp with half a teaspoon of cilantro and adobo seasoning, and a little black pepper.

Dry the soaked plantains with a kitchen towel before frying them.

Fry the plantain rounds until lightly golden and soft, about 4-5 minutes per side.

Place the fried plantains in a bowl without draining them on paper towels to retain moisture.

Fry the bacon until slightly crispy and add the rendered bacon fat to the plantains.

Add a drizzle of extra virgin olive oil and salt to the plantains and mash everything together until well mixed.

Cover the mashed plantains with a damp kitchen towel to keep warm.

Heat a 12-inch cast iron skillet over medium-high heat and add a tablespoon of salted butter.

Cook the shrimp in the skillet for about 2 minutes on each side, avoiding overcrowding for a nice sear.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens