Mofongo con CamaronesMofongo con Camarones
Mofongo con Camarones
Mofongo con Camarones
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Recipe - Gourmet Garage Corporate
Mofongo con Camarones
Mofongo con Camarones
Prep Time20 Minutes
Servings5
Cook Time25 Minutes
Ingredients
1 Large Onion, peeled and diced
1 Large Green Bell Pepper, cored and diced
10 minced Garlic Cloves, divided
1 28 oz can Bowl & Basket Tomato Puree
½ cup Bowl & Basket Spanish Olives, chopped
¾ cup Water or Broth
¼ cup Chopped Fresh Cilantro, plus more for serving
1 tsp Ground Oregano
1 pinch Cayenne Pepper
1 2 lb bag Bowl & Basket Specialty Raw Shrimp, thawed
3 cups Bowl & Basket Vegetable Oil, for frying
5 Green Plantains
1 cup Store Bought or Homemade Chicharrónes (crispy pork skin)
Directions
  1. For the camarones (shrimp stew): Heat 1-2 tbsp of oil in a large, deep skillet, then add the onion and bell pepper and saute for 5-7 minutes.
  2. Add the garlic and saute an additional minute before adding in the rest of the ingredients except the shrimp. Stir well and let simmer for 5 minutes.
  3. Stir in shrimp and simmer until shrimp are fully cooked, about 10-12 minutes.
  4. For the mofongo: heat oil in a large heavy-bottomed pot over medium high heat. While oil is heating, peel and cut the plantains into 1 inch thick pieces. Add the remaining minced garlic and chicharrónes to a large mortar and pestle (you can also do this in a large bowl with a spoon) and mash together until well combined. Set aside.
  5. When oil is hot, fry plantains for about 10 minutes, or until golden and fully cooked. Remove with a slotted spoon to a paper-towel-lined plate.
  6. Add the fried plantains to the bowl with the other mashed ingredients and mash until mixture resembles loosely mashed potatoes.
  7. To serve: form mofongo into a ball or puck and place in the center of the serving plate. Surround with camarones and top with cilantro.
20 minutes
Prep Time
25 minutes
Cook Time
5
Servings

Shop Ingredients

Makes 5 servings
1 Large Onion, peeled and diced
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz
$2.49 avg/ea$1.99/lb
1 Large Green Bell Pepper, cored and diced
Green Bell Pepper, 1 ct, 6 oz
Green Bell Pepper, 1 ct, 6 oz
$0.93 avg/ea$0.16/oz
10 minced Garlic Cloves, divided
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
1 28 oz can Bowl & Basket Tomato Puree
Not Available
½ cup Bowl & Basket Spanish Olives, chopped
Not Available
¾ cup Water or Broth
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
$9.99$0.02/fl oz
¼ cup Chopped Fresh Cilantro, plus more for serving
Organic Cilantro, 1 each
Organic Cilantro, 1 each
$2.99
1 tsp Ground Oregano
Not Available
1 pinch Cayenne Pepper
Morton & Bassett Cayenne Pepper    , 2.4 oz
Morton & Bassett Cayenne Pepper , 2.4 oz
$9.99$4.16/oz
1 2 lb bag Bowl & Basket Specialty Raw Shrimp, thawed
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Jumbo, 42-50 shrimp per bag, 32 oz
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Jumbo, 42-50 shrimp per bag, 32 oz
$21.99$11.00/lb
3 cups Bowl & Basket Vegetable Oil, for frying
Bowl & Basket Chunk Light Tuna in Vegetable Oil, 5 oz
Bowl & Basket Chunk Light Tuna in Vegetable Oil, 5 oz
$1.99$0.40/oz
5 Green Plantains
Not Available
1 cup Store Bought or Homemade Chicharrónes (crispy pork skin)
Not Available

Directions

  1. For the camarones (shrimp stew): Heat 1-2 tbsp of oil in a large, deep skillet, then add the onion and bell pepper and saute for 5-7 minutes.
  2. Add the garlic and saute an additional minute before adding in the rest of the ingredients except the shrimp. Stir well and let simmer for 5 minutes.
  3. Stir in shrimp and simmer until shrimp are fully cooked, about 10-12 minutes.
  4. For the mofongo: heat oil in a large heavy-bottomed pot over medium high heat. While oil is heating, peel and cut the plantains into 1 inch thick pieces. Add the remaining minced garlic and chicharrónes to a large mortar and pestle (you can also do this in a large bowl with a spoon) and mash together until well combined. Set aside.
  5. When oil is hot, fry plantains for about 10 minutes, or until golden and fully cooked. Remove with a slotted spoon to a paper-towel-lined plate.
  6. Add the fried plantains to the bowl with the other mashed ingredients and mash until mixture resembles loosely mashed potatoes.
  7. To serve: form mofongo into a ball or puck and place in the center of the serving plate. Surround with camarones and top with cilantro.