Mofongo With Shrimp

Mofongo is a popular dish in Puerto Rico and happens to be one of my favorites. Mashed up fried, green plantains are topped with shrimp in a delicious tomato sauce. If you've never heard of this, let alone seen it before, you might just pass right on by this post with out giving it a chance...STOP! I swear it's good!

I deviated just a little from the traditional preparation in order to try a new product. I had some Pomi strained tomatoes I wanted to try in a recipe and I wasn't disappointed. Usually canned tomato sauce would be used to prepare the sauce for the shrimp, but I substituted the tomato sauce with Pomi strained tomatoes and a splash of red wine. It was so much better! The sauce had a much more fresh and rich flavor...I don't think we'll ever make it the old way again.

*Recipe makes two large serving

Shrimp In Tomato Sauce

• 1/2 large onion, diced
• 5 scallions
• 2 cloves garlic
• 1/2 cup chopped cilantro
• 10-12 oz Pomi strained tomatoes
• 1 cup water
• splash of red wine
• 1 envelope Goya Sazon seasoning
• 1 lb raw, peeled shrimp
• Goya Adobo seasoning
• Old Bay seasoning

Season thawed shrimp with Adobo and Old Bay seasoning, set aside. In medium pan, cook onions, scallions, garlic, and cilantro in a small amount of olive oil until onions are translucent. Add tomatoes, water, wine and Sazon. cook on medium heat about 15 minutes. Add shrimp and continue cooking until shrimp turns pink and is cooked through. Set aside. 

Mofongo

• 3 large green plantains
• 2 cloves garlic
• olive oil
• cooking oil
• fried pork rinds(we forgot these so they are not shown in the photo above)

Peel and cut plantains into 3/4 inch sections. Place in a bowl of water until ready to fry. Heat about 1-1 1/2 inches cooking oil in a heavy frying pan. Remove plantains from water, excess water and carefully drop into hot oil. Fry until cooked through(about 15 minutes). When plantains are cooked, remove and place on paper towels. In a mortar and pestle mash one clove garlic and 1 1/2 Tbsp olive oil. Place half of the plantain chunks to mortar and toss with garlic mixture. Now mash it all together. Add about three Tbsp crushed pork rinds and combine with plantain mash. Transfer into a bowl. Repeat with the rest of the plantains for the second serving. Now top mofongo with the shrimp mixture.

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Disclosure: I was not compensated for this post. All opinions are my own and not influenced in any way.