Camarofongo (Puerto Rican shrimp mofongo)
- 3 cups canola oil, frying
- 3 cloves garlic, mashed
- 1 teaspoon vinegar
- 1 tablespoon olive oil
- 2 green plantains
- 12 jumbo shrimp, shelled and deveined
- ½ cup dry white wine
- 2 cloves garlic, minced
- 2 tablespoons diced onions
- 2 tablespoons. diced green bell pepper
- 2 tablespoons diced tomatoes
- 1 tablespoon tomato puree
- 2 tablespoons shrimp stock or fish fumet
- ½ leaf fresh culantro, minced
- Serving Size: 4
- Cook time: 60 Minutes
Puerto Rico’s staple dish, mofongo, consists of a mound of fried mashed plantains. It is served with protein on the side or as a filling. This recipe features shrimp with a tasty tomato sauce.
- Peel the plantains and cut into 1-inch chunks.
- In a large saucepan or deep fryer, heat oil to 350°F. Fry the plantain chunks in two batches for about 3 minutes, turning once, until light golden but not browned. Drain on paper towels. Allow to cool for 1 minute, then press down on each chunk until the plantain piece has been flattened – as if you were making a tostón. Refry for 3 more minutes until golden. Drain on paper towel.
- In a large mortar or big bowl, add the mashed garlic, salt, olive oil, vinegar and the friend plantain. Mash until it is all well mixed.
- Roll the plantain mixture into equal balls.
- Sauté the onions, peppers and tomatoes over medium-high heat for 3 minutes, and then add the minced garlic and cook for 30 seconds. Pour in the tomato puree and cook for about 1 minute. Add the shrimp stock, shrimp and a dash of salt and black pepper, and continue cooking until the shrimp is pink, about 3 minutes. Remove from the heat and add culantro. Add the wine and boil until nearly evaporated and the shrimp are cooked through, about 2 minutes longer.
- Serve the mofongo in the sauce with the shrimp and remaining plantain chips.