Thursday, May 8, 2014

ATW80DS - Mofongo with Creamy Shrimp

Mofongo is a typical Puerto-Rican dish, that is super heavy and starchy. It needs to be fried to all enjoy the crispy textures with the saucy shrimp. This particular recipe is thought to originate from Puerto Rico and there are similar mashed plantain dishes from the other Spanish speaking islands. Cuba has fufu de plátano and The Dominican Republic has mangú. But ultimately, the dish most likely has its origin in African cuisine. The slaves brought with them a dish called foo foo or fufu, which is made in the same manner as mofongo from various mashed starchy vegetables such as yams, cassava, and plantains.

Mofongo - for 4 

6 plantains, sliced into rounds
3 cloves garlic, minced
12 slices of bacon or 6 sliced of pancetta
2 tbsp olive oil
Canola or Vegetable oil, for frying
Salt and pepper, to taste

  1. Preheat about two inches of oil in a frying pan. While the oil is heating up, peel the plantain and cut into one inch rounds. Fry the plantain until golden and tender. This will take approximately 4 to 6 minutes. Remove cooked plantain from the fryer and allow to drain on paper towels.
  2. Crumble bacon into very small pieces, Put the garlic and bacon in a mixing bowl and then add fried plantains. Mash with mortar & pestle until thoroughly blended and well incorporated.
  3. At this point you may shape the mofongo into 4 balls and serve hot; or divide the mofongo into 4 equal portions. Use a small condiment bowl as a mold. Push the mofongo down to the bottom of the bowl. With the back of a spoon, smooth over and level off the mix. Then use the spoon to scrape around the bowl and remove the mash in a half dome shape. Place in the center of serving bowls and cover with creamy shrimp and enjoy.

 Ingredients for the creamy Shrimp
  • 3 pounds large prawns or shrimp, "green" in their shells
  • 2 tablespoons "Old Bay" seasoning or "Harris' Dry Rub"
  • 2 tablespoons olive oil
  • 1/2 cup thin sliced onions
  • 1/2 cup thin sliced green pepper
  • 2 tablespoons minced garlic
  • 3 bay leaves
  • 3 lemons, washed and cut into wedges
  • 2 cups water
  • 1/2 cup of your favorite Caribbean BBQ sauce
  • 1/4 cup dry white wine
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1 tablespoon chopped chives
  • 1/2 cup heavy whipping cream


Peel the shrimp including the tails, Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon dry seasoning. Toss with your hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions, green peppers and garlic and saute for 1 minute. Add the reserved shrimp shells, the bay leaves, lemons, water, sweet baby ray's, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high
heat, bring to a boil, and cook until thick, syrupy,
and dark brown, for about 15 minutes.
Makes about 6 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Place the shrimp Mofongo. Spoon the sauce over the shrimp and. Garnish with chopped chives. This dish is great prepared inside or out.

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