PLANTAIN MASH (MOFONGO) W PUERTO RICAN SHRIMP

Plantain Mash (Mofongo) w Puerto Rican Shrimp image

Provided by benelisa cotto

Categories Seafood

Time 1h

Number Of Ingredients 12

4 large green plantains
1 lb jumbo shrimp
1/4 c sofrito *recipe found on my page
1/4 c tomato sauce
1/4 c crushed tomatoes
1/4 c minced garlic
1/2 c small cubed tocino or bacon
2 Tbsp olive oil
1/2 c water
1/2 tsp cumin
1 tsp sweet paprika
salt and pepper

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.