Description
Puerto Rican Shrimp Mofongo is a flavorful and traditional dish featuring mashed green plantains mixed with crunchy pork rinds, topped with sautéed shrimp in a tangy homemade mojo sauce. This recipe blends the rich textures of mofongo with bright citrus and garlic flavors, creating an authentic Caribbean experience.
Ingredients
Scale
Mofongo
- 3 large green plantains, peeled and sliced
- 1 small bag of pork rinds or a handful of homemade chicharrones
- 1 head of garlic
- Salted butter, to taste
- Salt, to taste
Shrimp
- 1 pound peeled shrimp
- 1 tablespoon Adobo All Purpose Seasoning
- 1 small tomato, diced
- 1 to 2 tablespoons ketchup
- Olive oil, for sautéing
- Salt, to taste
Homemade Mojo Sauce
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tablespoon diced yellow onions
- Chopped cilantro, to taste
- Dried oregano, to taste
- Salt, to taste
Instructions
- Prepare the Plantains: Peel the green plantains and cut them into chunks. Boil the plantain pieces in salted water until they are tender, approximately 15-20 minutes. Drain well.
- Mash the Mofongo Base: In a mortar and pestle or a sturdy bowl, mash the boiled plantains along with the pork rinds or chicharrones, roasted garlic cloves (from the head), salted butter, and salt until you get a chunky but well combined consistency. Set aside.
- Cook the Shrimp: Season the peeled shrimp with Adobo seasoning and salt. Heat olive oil in a skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Add the diced tomato and ketchup to the shrimp, stirring to combine and creating a slightly saucy texture. Remove from heat.
- Make the Mojo Sauce: In a small bowl, whisk together the lemon juice, minced garlic, diced yellow onions, chopped cilantro, dried oregano, salt, and a drizzle of olive oil. Adjust seasoning to taste.
- Assemble the Dish: Form the mofongo mixture into individual mounds or balls. Plate the mofongo and top generously with the shrimp mixture. Drizzle some homemade mojo sauce over the dish for enhanced flavor.
Notes
- Green plantains must be unripe for the best mofongo texture and flavor.
- Pork rinds add a crunchy texture and salty depth; homemade chicharrones work excellently if available.
- Adjust the amount of ketchup in the shrimp mixture to your preference for sweetness and tang.
- Mojo sauce can be modified with more or less garlic and herbs, depending on taste.
- Mofongo is traditionally served hot and should be enjoyed immediately for the best texture.
Keywords: Puerto Rican, Mofongo, Shrimp, Caribbean, Latin American, Plantains, Traditional, Seafood