Mofongo with Shrimp
3
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Mofongo is a classic Puerto Rican dish that’s typically made with mashed fried plantains mixed with fried pork skins (chicharrones). We boil the plantains instead and mix them with crispy center-cut bacon for a lighter take. Garlic-infused oil enriches the mixture, which is served with a saucy shrimp sauté. Be sure to use underripe, green plantains; ripe yellow ones will be too sweet. When preparing the plantains, wear gloves, as the peel can stain your skin. To get the dish to come together efficiently, make the garlic-infused oil and the shrimp mixture while the plantains cook.
Ingredients
Cooking spray
4 spray(s)
Uncooked plantain
3 medium, green underripe variety
Olive oil
2 Tbsp
Garlic
4 clove(s), grated
Uncooked onion
½ cup(s), chopped, finely chopped
Yellow bell pepper
½ cup(s), chopped, finely
Tomato
1½ cup(s), seeded, finely chopped
Ground cumin
1 tsp
Kosher salt
¾ tsp, divided
Uncooked shrimp
1 pound(s), large, peeled and deveined
Cooked crisp center cut bacon
2 slice(s), crumbled
Instructions
1
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.
2
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.
3
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.
4
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.
5
Serving size: about ¾ cup mofongo and ⅔ cup shrimp mixture
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