Mofongo with Shrimp
3 medium, green underripe variety
4 large clove(s), grated
½ cup(s), chopped, finely chopped
½ cup(s), finely chopped
1½ cup(s), seeded, finely chopped
¾ tsp, divided
1 pound(s), large, peeled and deveined
Cooked crisp center cut bacon
2 slice(s), crumbled
- Trim off both ends of each plantain, then cut a couple of lengthwise slits through the peel. Remove and discard the peels. Chop the plantains into about ¾-inch pieces. Place the chopped plantains in a large saucepan; cover with water to 2 inches above the plantains. Bring the water to a boil. Reduce the heat to medium, and boil until the plantains are tender, 30 to 35 minutes.
- Meanwhile, combine the oil and garlic in a small skillet. Cook over medium-low heat until very fragrant and the garlic just begins to turn golden, 2 to 3 minutes. Set aside.
- Coat a large skillet with cooking spray and heat over medium-high. Add the onion and bell pepper to the pan; sauté 3 minutes. Stri in the tomatoes, cumin, ¼ tsp salt, and ¼ cup water. Cook until the tomatoes break down and the mixture is saucy, about 5 minutes. Stir in the shrimp; cook until the shrimp are done, about 5 minutes, stirring occasionally.
- When the plantains are tender, scoop out and reserve 1 cup of the cooking water. Drain the plantains and place in a large bowl; add the garlic mixture. Mash the plantain mixture with a potato masher, adding some of the cooking water as needed. Stir in the remaining ½ tsp salt and bacon. Divide the plantain mixture into 4 equal portions, shaping each into a mound on each of 4 plates. Divide the shrimp mixture evenly among servings.
- Serving size: about ¾ cup mofongo and ⅔ cup shrimp mixture