Puerto Rican Shrimp Mofongo
Puerto Rican Shrimp Mofongo is a delicious combo of fried mashed green plantains with fresh garlic, chicharron also known as pork rinds and sauteed shrimp in a tomato lemon sauce. Mofongo is a classic main entree.
Servings 4 servings
Calories 300kcal
Ingredients
Shrimp Mofongo
- 3 large green plantains
- 1 pound of peeled shrimp
- 1 small bag of pork rinds or a handful of homemade chicharrones
- 1 small tomato (diced)
- 1 to 2 tablespoons of ketchup
- 1 tablespoon of Adobo All Purpose Seasoning
- 1 lemon (juiced)
- 1 head of garlic
- Salted Butter
Homemade Mojo Sauce
- Olive oil
- 1 lemon juiced
- 1 garlic clove
- 1 tablespoon of diced yellow onions
- Chopped cilantro
- Dried oregano
- Salt to taste
Instructions
- Begin prepapring the green plantains by carefully remvoing the skin.
- Cut the end tips of the plantains, then cut 1 inch slices.
- Shallow fry the plantain slices in hot oil for 7 -10 minutes on each side.
- Once tender and slightly golden, remove the plantains and rest on a paper towel lined plate.
- Now start on the shrimp. Cook shrimp in olive oil and add diced tomatoes and garlic.
- Season with Adobo All Purpose Seasoning and ketchup. Mix well and simmer for 3 minutes.
- Finish the shrimp with a squeeze of fresh lemon juice.
- Prepare the mofongo, by adding fried plantain pieces in a pilon/mortar. Mash with a splash of olive oil, butter and garlic.
- Add pieces of chicharron for additional crunch.
- Then add homemade mojo sauce for needed moisture.
- Season with salt and mold a small bowl with the mofongo.
- Remove mofongo from mold and serve shrimp over top.