Best Mofongo Stuffed With Criollo Shrimp Stew Recipes

MOFONGO WITH SHRIMP (MASHED GREEN PLANTAINS WITH SHRIMP)

Mofongo with Shrimp (Mashed Green Plantains with Shrimp) image

Mofongo is a popular dish in Puerto Rico and is made with mashed fried green plantains and filled with beef, pork or seafood. It is simple and easy to prepare, and absolutely delicious. My friend Joan from Foodalogue is having the last stop of her virtual culinary tour this week and we are going to

Provided by Erica Dinho

Number Of Ingredients 14

Ingredients

4 large green plantains (peeled and cut into chunks)
Vegetable oil for frying
1 chicken bouillon tablet
11/2 cups water
2 garlic cloves
2 tablespoons olive oil
24 large shrimp (peeled and deveined)
4 large tomatoes (chopped)
1/2 onion (finely chopped)
1 garlic clove (minced)
salt and pepper
1/4 cup red pepper
1/2 teaspoon ground cumin
1/4 cup fresh cilantro

Steps:

Fill a large skillet with oil and heat the oil over medium-high heat to 365F.
Place the crushed garlic, water, chicken bouillon in the microwave and heat for 1 minute. Set aside.
Carefully add the plantain chunks to the heated oil and fry them for 4 minutes on each side.
Remove the plantains from the oil and place them on a plate lined with paper towels to absorb oil.
Place the plantain chunks in a bowl or pilon (wood mortar) , add the water and garlic mixture and mash until smooth consistency. Mix well, cover and set aside.
To make the shrimp: Heat olive oil in a large saute pan. Add the onions and cook for about 2 minutes or until translucent. Add the red pepper, garlic, tomatoes and cumin. Cook for about 7 minutes more.
Season the shrimp with salt and pepper and add to the tomato mixture. Cook for about 7 minutes more. Add the cilantro and mix well.
To serve, divide the mashed plantains equally into 4 small bowls. Top each bowl with 6 shrimp and creole sauce. Serve immediately.

Nutrition Facts : Calories 101 kcal, Carbohydrate 8 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 60 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

MOFONGO WITH YUCA STUFFED WITH SHRIMP

Mofongo With Yuca Stuffed With Shrimp image

My mom loves the mofongo with yucca stuffed with shrimp. Mofongo is mashed plantains. When you tast it you will love this.

Provided by Blanca L Santiago Velez @LOVECHINES

Categories Other Main Dishes

Number Of Ingredients 18

Ingredients

7 - shrimp peeled and cleaned
1/2 slice(s) of cilantro
1 ounce(s) of onion
1 ounce(s) of green pepper
1 ounce(s) of tomato
2 ounce(s) of tomato salsa
2 tablespoon(s) of sofrito
2 - pimento stuffed olives
1 clove(s) of garlic mashed
2 teaspoon(s) of oil
1 ounce(s) of water
- salt and pepper of your prefrence
INGREDIENTS FOR THE MOFONGO OF YUCA, PLANTAINS
1/2 pound(s) of yuca or plantain
1/4 cup(s) of crisp pork
2 clove(s) of garlic mashed
- salt and pepper of your taste
- butter of your taste

Steps:

Procedure of the shrimp; Fry the onion, green pepper, the tomato and the garlic. Then add the olives, the sofrito, the cilantro, the tomato salsa and the water. Cook in med. fire for approximately three min. And add the shrimp and cook about five min. so that the salsa gets thick.
Procedure of the Mofongo of Youca; Boil the yucca and dry well. Afterwards fry that become hard, Mash all the ingredients into the Pilon and season of your taste. Pilon is a wooden and desin and serfes is dip.

MOFONGO

Mofongo image

When most people think of Puerto Rico, a few things come to mind: the beautiful beaches, piña coladas and mofongo. Over the years this dish of fried and mashed green plantains mixed with garlic and crispy pork skin has become the poster child of Puerto Rican cuisine. And I'm not unhappy about that; it's on my list of the foods I crave most. Mofongo is typically served with a broth (chicken or fish), but it's also served as an appetizer. In this version I call for margarine to be mixed into the mofongo before serving; this isn't traditional, but it's a tip I picked up from a famous Puerto Rican restaurant.

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 cups vegetable oil
4 green plantains, peeled and cut into 1-inch rounds
1 pound pork cracklings or rinds
3 garlic cloves, mashed
1 tablespoon kosher salt
1/2 cup (1 stick) margarine, at room temperature

Steps:

Heat the oil in a large saute pan or large, deep skillet over medium heat to 350 degrees F. Fry the plantains in 2 batches until golden brown on each side, 3 to 5 minutes. Transfer with a slotted spoon to drain on paper towels. Set aside.
Working in batches, crush the pork cracklings, garlic and salt in a wooden mortar and pestle (a pilon) or in a bowl with a wooden spoon. Add the plantains and mash together to incorporate. Mash in the margarine.
Using your hands, shape the plantain mixture into 6 balls. Serve warm or hot.