MOFONGO WITH SHRIMP (MASHED GREEN PLANTAINS WITH SHRIMP)
Mofongo is a popular dish in Puerto Rico and is made with mashed fried green plantains and filled with beef, pork or seafood. It is simple and easy to prepare, and absolutely delicious. My friend Joan from Foodalogue is having the last stop of her virtual culinary tour this week and we are going to
Provided by Erica Dinho
Categories Main dish
Number Of Ingredients 14
Steps:
- Fill a large skillet with oil and heat the oil over medium-high heat to 365F.
- Place the crushed garlic, water, chicken bouillon in the microwave and heat for 1 minute. Set aside.
- Carefully add the plantain chunks to the heated oil and fry them for 4 minutes on each side.
- Remove the plantains from the oil and place them on a plate lined with paper towels to absorb oil.
- Place the plantain chunks in a bowl or pilon (wood mortar) , add the water and garlic mixture and mash until smooth consistency. Mix well, cover and set aside.
- To make the shrimp: Heat olive oil in a large saute pan. Add the onions and cook for about 2 minutes or until translucent. Add the red pepper, garlic, tomatoes and cumin. Cook for about 7 minutes more.
- Season the shrimp with salt and pepper and add to the tomato mixture. Cook for about 7 minutes more. Add the cilantro and mix well.
- To serve, divide the mashed plantains equally into 4 small bowls. Top each bowl with 6 shrimp and creole sauce. Serve immediately.
Nutrition Facts : Calories 101 kcal, Carbohydrate 8 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 60 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
MASHED PLANTAINS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 3 chopped ripe plantains in a saucepan with 2 cinnamon sticks, 1/4 cup brown sugar, 4 tablespoons butter and 1 teaspon kosher salt. Cover with water and simmer until tender, 15 to 20 minutes. Drain, reserving the liquid. Mash the plantains. Brown 4 tablespoons butter in a skillet, 6 to 10 minutes. Mix into the plantains; add enough of the reserved liquid until creamy. Season with salt, pepper and ground cinnamon.
PLANTAIN MASH (MOFONGO) W PUERTO RICAN SHRIMP
Mofongo is a traditional Puerto Rican dish. It can be served with stewed beef, pork or chicken. The mashed plantains are crispy outside and tender inside and combine perfectly with the thick sauce.
Provided by benelisa cotto
Categories Seafood
Time 1h
Number Of Ingredients 12
Steps:
- 1. peel and cut plantains into one inch cubes,set in cold water as you cut to prevent oxidation,drain and dry w a paper towel,fry at med high heat for about 5 minutes,then remove from oil and cool.cook tocino/bacon until crispy.mix together olive oil and minced garlic,salt and pepper (about 1 tsp salt,1 tsp pepper)
- 2. now clean shrimp and season w salt and pepper,set aside.in a saute pan add 1 tbsp canola oil,when it is hot add sofrito and crushed tomatoes and tomato sauce,cook for 3 minutes then add cumin and paprika cook for 2 minutes,stir in water and salt and pepper to taste,simmer on med high for 2 minutes when bubbly add shrimp,cover and lower heat,cook on med low for 7 minutes or until shrimp is cooked and sauce is slightly thickened.turn off flame.
- 3. now refry plantains for 8 minutes or until golden,remove and put in a large bowl,add bacon and mash well while mixing in bacon,then mix in garlic/oil.
- 4. now to construct the dish,in an oven safe bowl add half of the shrimp with sauce, take half of the plantain mix on a flat surface and form into a dome shape,the size of your bowl,and leave the bottom inside shallow,place on top of shrimp stew.bake at 400 degrees for 15 minutes or until golden brown on top.serve hot.***i like to make another batch of the sauce and serve on the side in order to pour over mofongo or dip each bite.
MOFONGO CON CAMARONES (MASHED PLANTAINS WITH SHRIMP)
Mofongo con Camarones is a traditional Puerto Rican dish, that is easy to make, and is filled with deliciousness flavor!
Provided by Kitchen De Lujo
Categories Main Course
Time 55m
Number Of Ingredients 11
Steps:
- Begin by heating a medium frying pan of three teaspoons of oil. Add the sofrito, garlic, and onion into the pan over high heat. Sauté and stir the ingredients for three to five minutes.
- Next, lower the heat to simmer and pour the tomato sauce into the frying pan. Also, stir in the medium shrimp and water. Set aside and stir occasionally. Once shrimp are pink, place heat to lowest setting.
- Heat frying oil in a separate large pan. Place piece by piece of the chicharrónes and deep fry them. Set aside over a wire rack or bowl with a paper towel to cool and soak remaining oil.
- Peel and chop the green plantains into 1-inch slices. Then, fry the green plantain slices until golden color. Set aside over wire rack. Place three to five fried plantain slices inside pilón while adding chopped up chicharrónes and salt. Mash the ingredients together. You may add a little bit of the cooked shrimp liquid while mashing if the mofongo is too dry. However, make sure mofongo is dry enough to shape.
- Finally, continue until desired mofongo serving amount inside pilón. While serving, shape mofongo into a ball and place onto the plate and flatten the top. Place shrimp over mofongo and pour liquid over the shrimp. Garnish with cilantro and salt for taste.
PLANTAIN MASH WITH BACON
Provided by Aaron McCargo Jr.
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a Dutch oven over medium-high heat and add the onion, garlic and bacon. Cook until the bacon is crisp, about 12 to 15 minutes. Stir in the stock and 1 cup of the heavy cream. Reduce the heat to medium-low and add the plantains. Simmer the mixture until the plantains are tender, about 5 to 8 minutes. Add the remaining 1/4 cup of heavy cream and the salt and pepper. Mash together until well combined. Transfer to a serving bowl and serve.
- *Cook's Note: Add a little more stock if the mash is too dry.
SHRIMP MOFONGO
According to Manolo Lopez, the Puerto Rican proprietor of the Smorgasburg food stand MofonGO, this mashed plantain dish is the "unofficial official dish of the islands." Depending on the season, Mr. Lopez serves several versions - creole chicken, roast pork topped with a squiggle of pink Puerto Rican mayo-ketchup - all based on his mother's recipe. Mr. Lopez makes the pork rinds from scratch; you don't have to, but you should follow Mr. Lopez' advice and eat this immediately after you make it. As mofongo cools, the mashed plantains begin to harden.
Provided by The New York Times
Categories quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the mofongo: Fit a large pot with deep-fry thermometer. Pour in enough canola oil to reach 2 inches up the side of the pan. Heat over medium-high until thermometer registers 325 degrees. Add plantains and fry, turning occasionally, until golden brown, 4 to 6 minutes. Carefully transfer plantains to a paper-towel-lined rimmed baking sheet to drain.
- In a mortar and pestle, smash 2 garlic cloves, making sure you have a thin coating of garlic on the bottom. Transfer plantains to the mortar, add adobo seasoning and pork rinds and mash until softened and well combined.
- Make the shrimp: Place the butter and olive oil in a large skillet over medium heat. Once the butter has melted, add 4 smashed garlic cloves and cook until fragrant, about 1 minute, stirring frequently so the garlic doesn't burn.
- Add the shrimp and cook until pink and opaque, 30 seconds to 1 minute on each side. Pour in wine and lemon juice and let reduce on low heat until a thick sauce forms, about 2 to 3 minutes. Season with salt and pepper.
- Firmly pack the mofongo into a small bowl to mold and turn over onto a plate. Spoon the shrimp and sauce on top of the mofongo and garnish with cilantro. Serve immediately.
MASHED PLANTAINS
Mashed plantains make for a tasty Cuban-inspired side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Sprinkle plantains with salt and cayenne; drizzle with oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until cut sides of plantains begin to caramelize, about 20 minutes. Turn plantains; roast 10 minutes more.
- Mash hot plantains on baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with lime juice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love