Best Mofongo Stuffed with Criollo Shrimp Stew Recipe Ever

Crafting a delightful mofongo stuffed with criollo shrimp stew brings pure puerto rican culinary magic to your kitchen.

Waves of rich flavors dance through this traditional dish, capturing the island’s vibrant spirit.

Plantains mashed with crispy garlic create a hearty base that welcomes succulent shrimp.

Caribbean ingredients blend seamlessly, promising an unforgettable dining experience.

Each bite tells a story of generations of cooking wisdom passed down through time.

Fragrant herbs and bold spices intertwine, creating a symphony of taste that beckons you to savor every single morsel.

Prepare to embark on a mouthwatering journey that celebrates puerto rican cuisine in its most authentic form.

What Makes Mofongo with Criollo Shrimp So Epic

• Blast Cultural Flavors: Dive into an authentic Puerto Rican dish that brings vibrant Caribbean culinary traditions right to your dining table.
• Master Complex Techniques: Learn intricate cooking methods like creating mofongo bowls and preparing a rich, layered shrimp stew that elevates your kitchen skills.
• Family-Style Showstopper: Impress loved ones with a restaurant-quality meal that combines crispy plantains, succulent shrimp, and bold spices in one stunning presentation.
• Quick Gourmet Experience: Transform everyday ingredients into a sophisticated meal that looks and tastes like you spent hours in the kitchen, perfect for weekend cooking adventures.

Ingredients for Flavor-Packed Shrimp-Stuffed Mofongo

Main Ingredients:

• Green Plantains: Starchy tropical fruit that provides the base for the mofongo and offers a rich, hearty texture.
• Olive Oil: Adds richness and helps bind the mashed plantains together.
• Garlic: Provides a deep, aromatic flavor to the mofongo base.

• Shrimp: Fresh seafood that serves as the primary protein for the stew.
• Pork Rinds: Optional ingredient that adds extra crunch and flavor to the mofongo.

• Adobo, Salt, Pepper: Essential spices that enhance the overall seasoning of the shrimp.
• Oregano, Paprika: Herbs and spices that create depth in the stew's flavor profile.
• Cilantro, Onion, Red Pepper: Fresh ingredients that build the aromatic base of the stew.
• Olives, Olive Brine: Add a tangy and briny element to the dish.
• Beer: Liquid that helps deglaze the pan and adds complexity to the stew.
• Tomatoes, Tomato Sauce: Create a rich, slightly acidic sauce for the shrimp.
• Peas: Provide a pop of color and subtle sweetness to the stew.
• Lemon Juice: Adds brightness and helps balance the flavors.

How to Build This Savory Puerto Rican Favorite

Step 1: Craft Flavorful Shrimp Stew

• Oregano
• Paprika
• Olives
• Brine
• Cilantro
• Onion
• Red pepper

Cook until onions become translucent and fragrant.

Pour half the beer into the pan to deglaze and release delicious browned bits. Add diced tomatoes and tomato sauce, then splash in remaining beer.

Simmer until liquid reduces by one-third, creating a rich, concentrated sauce. Keep warm on low heat.

Step 2: Create Crispy Plantain Base

Heat oil in a skillet to medium-high temperature. Fry plantain pieces until they turn golden and become tender.

Drain excess oil and sprinkle with salt. Grab a mortar and pestle to transform the fried plantains.

Mash them with olive oil, minced garlic, and optional crunchy pork rinds. Work the mixture until it becomes a smooth, cohesive blend.

Shape the mashed plantains into sturdy bowl-like structures that will cradle the shrimp stew.

Step 3: Finish and Plate Mofongo

Reheat the stew and gently stir in green peas, cooking for a brief moment.

Add shrimp and a splash of fresh lemon juice. Cook until shrimp turn pink and are perfectly done.

Carefully spoon the vibrant, steaming shrimp stew into the prepared plantain bowls. Serve immediately to capture the dish’s maximum flavor and temperature.

Helpful Hints for Mofongo Shrimp Stew Mastery

• Choose green plantains for the crispiest, most authentic mofongo texture and flavor.
• Fry plantains at the right temperature to prevent burning and ensure even golden color.
• Add pork rinds for extra richness and traditional Puerto Rican crunch in the mofongo.
• Use fresh cilantro and high-quality olive oil to enhance the overall taste of the dish.
• Allow mofongo to cool slightly before serving to help it maintain its structured bowl shape.

Creative Takes on Mofongo Shrimp Stew

• Vegetarian Mofongo Remix: Replace shrimp with roasted bell peppers and black beans, creating a hearty plant-based version that maintains the rich Puerto Rican flavor profile.
• Spicy Caribbean Fusion: Add habanero peppers and coconut milk to the stew, transforming the dish with intense heat and creamy tropical undertones.
• Seafood Medley Mofongo: Incorporate a mix of shrimp, crab, and calamari into the stew, elevating the protein variety and oceanic complexity.
• Smoky Mountain Adaptation: Infuse the stew with chipotle peppers and use sweet plantains, bringing a deep, smoky southwestern essence to the traditional Puerto Rican recipe.

What to Serve with Criollo Shrimp-Stuffed Mofongo

• Vibrant Beer Pairing: Crack open a Puerto Rican Medalla Light or a crisp Dominican Presidente beer to complement the rich, robust flavors of the Criollo shrimp stew. The light, refreshing beer cuts through the hearty mofongo and balances the dish's spicy undertones.
• Tropical Cocktail Match: Mix a classic mojito with white rum, fresh mint, lime juice, and a splash of soda water. Its zesty, bright profile perfectly enhances the garlic and seafood notes while providing a cool contrast to the warm, savory stew.
• Wine Selection Strategy: Choose an unoaked Chardonnay or a dry Riesling with citrus hints. These white wines bring out the sweetness of the shrimp and plantains while offering a clean, acidic backdrop that refreshes the palate between bites.

How to Keep Mofongo Shrimp Stew Fresh and Flavorful

• Refrigerate: Store mofongo and shrimp stew separately in airtight containers for up to 3 days in the refrigerator to maintain freshness and prevent soggy texture.
• Freeze: Wrap mofongo tightly in plastic wrap, then aluminum foil, and freeze for maximum 2 weeks. Freeze shrimp stew in sealed freezer-safe containers for easy future meals.
• Microwave Reheat: Warm mofongo and stew separately on medium power for 1-2 minutes, stirring halfway through to ensure even heating and prevent dryness.
• Skillet Reheat: Gently reheat stew in a skillet over medium-low heat, stirring occasionally. Crisp mofongo in a separate pan with a touch of olive oil to restore its original texture and warmth.

Mofongo Shrimp Stew Questions Answered

• What is mofongo?

A traditional Puerto Rican dish made from mashed green plantains, typically seasoned with garlic and often mixed with pork rinds, creating a unique and hearty side or main course.

• Can I use green bananas instead of plantains?

No, green plantains are essential for authentic mofongo texture. Bananas are too sweet and soft, which would change the dish’s traditional consistency and flavor profile.

• Is this recipe spicy?

The recipe has mild spice from red pepper and paprika, providing a gentle warmth without overwhelming heat. You can adjust the amount of red pepper to control spice level.

• Do I need special equipment to make mofongo?

A mortar and pestle is traditional, but you can use a potato masher or food processor as alternatives to mash the plantains into the classic texture.

Mofongo Stuffed with Criollo Shrimp Stew Recipe

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4.7 from 19 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Mofongo stuffed with criollo shrimp stew brings Puerto Rican culinary magic to your plate, blending plantain’s richness with succulent seafood. Comfort and flavor dance together, inviting you to savor each spoonful of this island-inspired masterpiece.

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Ingredients

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Shrimp Stew Ingredients:

Proteins:

• 1 pound medium shrimp, peeled and deveined

Spices and Seasonings:

• 2 teaspoons adobo seasoning
• 2 teaspoons dried oregano
• 1/2 teaspoon smoked paprika
• Kosher salt
• Freshly ground black pepper

Base and Vegetables:

• 1 medium onion, thinly sliced
• 1 jarred roasted red bell pepper, chopped
• 1 cup canned diced tomatoes
• 1/2 cup tomato sauce
• 1 cup frozen green peas
• 3 Manzanilla olives, roughly chopped

Liquids and Extras:

• 2 tablespoons olive oil
• 1 teaspoon Manzanilla olive brine
• 1 8-ounce can light beer
• 1/2 lemon, juiced
• 1 bunch fresh cilantro, chopped

Mofongo Ingredients:

Produce:

• 3 large or 4 medium green plantains, peeled and cut into 2-inch pieces
• 3 small cloves garlic, grated

Cooking Fats:

• 2 cups corn or grapeseed oil, for frying
• 1/2 cup extra-virgin olive oil

Extras:

• Kosher salt
• 1/2 cup pork rinds, crushed (optional)

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Instructions

1. Craft the vibrant criollo shrimp stew by seasoning shrimp with adobo, salt, and pepper. Set protein aside for later preparation.
2. In a skillet over medium heat, infuse olive oil with aromatic herbs and vegetables including oregano, paprika, olives, cilantro, onion, and red pepper. Sauté until onions become translucent, approximately 3 minutes.
3. Deglaze the pan with half the beer, creating a rich flavor base. Incorporate diced tomatoes, tomato sauce, and remaining beer into the mixture.
4. Reduce liquid by one-third, simmering for about 5 minutes. Lower heat and maintain warmth for later use.
5. Heat cooking oil to 325°F in a separate skillet. Fry plantain pieces until achieving a golden, tender texture, roughly 15 minutes.
6. Drain fried plantains and season with salt. Transfer to a mortar and pestle for further preparation.
7. Mash plantains thoroughly with olive oil, garlic, and optional pork rinds until achieving a cohesive mixture. Shape into bowl-like structures to cradle the upcoming shrimp stew.
8. Reheat the prepared stew, introducing green peas and cooking for 1 minute.
9. Add seasoned shrimp and fresh lemon juice, cooking 3-4 minutes until protein is perfectly cooked through.
10. Carefully spoon the aromatic shrimp stew into the prepared mofongo bowls. Serve immediately for optimal flavor and temperature.

Notes

• Choose ripe, yellow-black plantains for the most authentic, sweet flavor in mofongo.
• Add crispy pork rinds (chicharrones) for extra richness and traditional Puerto Rican texture.
• Use fresh shrimp for the best taste, ensuring they’re deveined and cleaned thoroughly before cooking.
• Keep mofongo warm by covering with aluminum foil to prevent drying out, serving immediately after preparation for optimal texture and temperature.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner, Appetizer
• Method: Frying
• Cuisine: Puerto Rican

Nutrition

• Serving Size: 4
• Calories: 505
• Sugar: 5 g
• Sodium: 890 mg
• Fat: 30 g
• Saturated Fat: 6 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Protein: 20 g
• Cholesterol: 150 mg