How to Make Puerto Rican Mofongo Stuffed with Shrimps & Scallops Recipe [Episode 026]

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is lower in calories and canned tuna is often cheaper.

scallops

🥗Healthier: tofu

💰Cheaper: fish fillets

Tofu provides a similar texture and is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is typically less expensive.

pork cracklings

🥗Healthier: baked chickpeas

💰Cheaper: corn chips

Baked chickpeas offer a healthier crunch.

Prepare 6 portions of mofongo using 6 to 8 green plantains.

Peel the green plantains by slicing the skin from top to bottom and pulling it off with your thumb.

Cut the plantains into 1/2 inch pieces.

Slice one plantain thinly for garnishing using a mandoline slicer or knife.

Fry the plantains in medium to low heat, covering them to ensure they cook completely, for about 20 minutes until crispy outside and tender inside.

Fry the thin slices for garnishing until crispy.

In a food processor, mix the fried pork rinds, plantains, oil with garlic, and chicken broth until moist and soft.

Press the mofongo mixture into a discernible bowl, leaving space in the center for stuffing.

Sauté the onion with the 5 more garlic cloves, followed by the diced tomatoes.

Add the heavy whipping cream and bring the sauce to a boil.

Mix the water with the corn starch and pour it into the boiling sauce to thicken.

Add the white wine and bring the mixture back to a boil.

Pour in the shrimp and scallops, cooking for 1-2 minutes until ready.

Taste the sauce and add salt and pepper to your preference.

Fill the center of each mofongo bowl with the shrimp and scallop mixture and garnish with fried plantain slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens