MOFONGO CUPS CON CAMARONES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, vegetable oil, green unripe plantains, pork rinds, garlic, kosher salt, freshly ground black pepper, olive oil, yellow onion, garlic, medium red bell pepper, roma tomato, store-bought sofrito, adobo sauce, smoked paprika, ground coriander, white wine, water, kosher salt, raw jumbo shrimp, fresh cilantro
Provided by Pepsi
Categories Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- Make the mofongo: Preheat the oven to 375°F (190°C). Grease a standard-size 6-cup muffin tin with nonstick spray.
- Pour 1-2 inches of vegetable oil into a pot. Heat over medium heat until the oil temperature reaches 350°F (180°C).
- Peel the plantains and cut into 1-inch pieces. Working in batches, add the plantains to the hot oil and fry for 2 minutes, or until the centers are soft. Remove from the pot and transfer to a paper towel-lined plate to drain while you repeat with the remaining plantains. Let cool for 15 minutes.
- Transfer the plantains to a mortar and pestle (also known as a pilón), and add the ground pork rinds, garlic, salt, and pepper. Mash together until fully incorporated, 5-8 minutes. If needed, remove the plantain mixture from the pilón and mix with your hands.
- Roll the plantain mixture into 6 balls. Place a ball into the center of each prepared muffin cup and press evenly against the bottom and up the sides to make a cup.
- Bake the mofongo cups for 20-25 minutes, or until golden brown. Remove from the oven and let cool to room temperature, about 30 minutes, then remove from the muffin tin.
- Meanwhile, make the shrimp sauce. Heat the olive oil in a medium pan over medium-low heat. Add the onion, garlic, and red bell pepper, and cook, stirring occasionally, until softened, about 4 minutes. Add the tomatoes, sofrito, adobo sauce, paprika, and coriander, and stir until combined and the mixture begins to deepen in color, 1 minute.
- Increase the heat to medium-high heat. Immediately add the white wine and simmer for 20 seconds. Stir in the water and simmer for another 4-6 minutes, until slightly reduced.
- Add the salt and shrimp. Cover and cook until the shrimp turn pink, about 3 minutes.
- Fill the mofongo cups with the warm shrimp and sauce. Garnish with cilantro, then serve.
- Enjoy!
MOFONGO CON CAMARONES
Steps:
- MOFONGO Heat canola oil in a sauté pan and fry sliced plantains until soft. Add garlic cloves, Tropical Food's Diet Delight® and butter or margarine to the hot plantains, mash. SOFRITO Puree onion, green pepper, oregano and garlic in a food processor. CAMARONES GUISADOS Heat tomato sauce and sofrito in a sauté pan. Add garlic, onion, red pepper, yellow pepper and green pepper; simmer until soft. Add diced tomato and shrimp; bring to a simmer and cook until shrimp turn pink and firm. Season with salt and pepper. Plate with mofongo.
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- Using a knife, cut the ends of the plantains.Gently score the plantains lengthwise with the knife and cut through the skin without cutting into the flesh.Gently pry the skin with your finger tip at one end and running it down the banana to peel skin.
- While sauce is cooking, fry the plantain slices.Begin with draining the plantain pieces in a colander. Let plantain pieces sit in colander and continue draining while you prepare the pan with oil.
- Add all the peeled garlic cloves to the pilon (mortar and pestle).Add a tablespoon of olive oil.Start mashing the garlic with the pestle until you have formed a garlic paste.Remove garlic paste from pilon.Note: You will divide this garlic paste equally for each mofongo made. About 2 garlic cloves per mofongo. You can add more or less garlic paste to each mofongo if you like.
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