Mofongo con Camarones
Recipe - The Fresh Grocer - Corporate
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
- 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.
- 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.
- Stir in shrimp and simmer until shrimp are fully cooked, about 10-12 minutes.
- 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.
- 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.
- Add the fried plantains to the bowl with the other mashed ingredients and mash until mixture resembles loosely mashed potatoes.
- 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
Spanish Onion, 1 ct, 20 oz, 20 Ounce
$1.86 avg/ea$1.49/lb
Green Bell Pepper, 1 ct, 6 oz, 6 Ounce
$0.93 avg/ea$0.16/oz
Goya Minced Garlic, 4.5 oz, 4.5 Ounce
$3.29$0.73/oz
Bowl & Basket Tomato Purée, 29 oz, 29 Ounce
$1.89$0.07/oz
Bowl & Basket Pitted Spanish Olives, 4.23 oz, 4.23 Ounce
$1.39$0.33/oz
Pure Life Purified Water, 1 gal, 128.16 Fluid ounce
$1.89$0.01/fl oz
Fresh Cilantro, 1 bunch, 1 each, 1 Each
$0.99
Badia Ground Oregano, .5 oz, 0.5 Ounce
$1.59$3.18/oz
Bowl & Basket Cayenne Pepper, 1.8 oz, 1.8 Ounce
$2.39$1.33/oz
Bowl & Basket Ez-Peel Raw Shrimp, Medium, 102-120 shrimp per bag, 32 oz, 2 Pound
$15.98$7.99/lb
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz, 48 Fluid ounce
$4.29$0.09/fl oz
Green Plantain, 1 each, 1 Each
$0.69
Golden Flake Barbecue Flavored Chicharrones Fried Pork Skins, 4 oz, 4 Ounce
2 for $4.00
$2.00 was $2.49$0.50/oz
Directions
- 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.
- 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.
- Stir in shrimp and simmer until shrimp are fully cooked, about 10-12 minutes.
- 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.
- 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.
- Add the fried plantains to the bowl with the other mashed ingredients and mash until mixture resembles loosely mashed potatoes.
- 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.