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.
Ingredients
Scale
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)
Instructions
- Craft the vibrant criollo shrimp stew by seasoning shrimp with adobo, salt, and pepper. Set protein aside for later preparation.
- 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.
- Deglaze the pan with half the beer, creating a rich flavor base. Incorporate diced tomatoes, tomato sauce, and remaining beer into the mixture.
- Reduce liquid by one-third, simmering for about 5 minutes. Lower heat and maintain warmth for later use.
- Heat cooking oil to 325°F in a separate skillet. Fry plantain pieces until achieving a golden, tender texture, roughly 15 minutes.
- Drain fried plantains and season with salt. Transfer to a mortar and pestle for further preparation.
- 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.
- Reheat the prepared stew, introducing green peas and cooking for 1 minute.
- Add seasoned shrimp and fresh lemon juice, cooking 3-4 minutes until protein is perfectly cooked through.
- 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