Carmen'z Kitchen

MOFONGO DE CAMARONES

🍴 Serves 4
⏰ 45-50 minutes

INGREDIENTS


For the Mofongo:

  • 4 green plantains, peeled and cut into 1-inch slices
  • 3 garlic cloves, minced
  • 4 oz of pork cracklings (or turkey bacon if you don’t eat pork)
  • 3 tbsp olive oil or avocado oil
  • Salt and pepper to taste
  • 1 cup chicken broth (for moistening, optional)

For the Shrimp Filling:

  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • 1 cup tomato sauce
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes (optional, for spice)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

SIDES, VARIATIONS, & TOPPINGS (OPTIONAL)

  • Drizzle of garlic butter or extra shrimp sauce
  • Chopped fresh herbs (cilantro, parsley)
  • Squeeze of lemon or lime
  • Avocado slices on the side
  • Fried sweet plantains (maduros) as a side

INSTRUCTIONS

Step 1: Prepare the Plantains for the Mofongo

  • Fry plantains:
    • Fry plantains in hot oil until golden and tender, then drain on paper towels.
    • For a healthier option, boil the plantain slices in salted water for about 15 minutes until soft.
  • Mash plantains:
    • In a large bowl or mortar and pestle (traditional pilón), mash the plantains with garlic, olive oil, and pork cracklings (or turkey bacon). Add salt and pepper to taste.
    • If the mixture feels dry, gradually add chicken broth for a softer texture.
  • Shape the mofongo:
    • Form balls or press the mixture into small bowls to create a hollow “cup” shape for the shrimp filling.

Step 2: Prepare the Shrimp Filling

  • Heat olive oil in a skillet over medium heat. Add garlic, onions, and bell peppers, and sauté until softened (about 3-4 minutes).
  • Add shrimp to the skillet and cook until pink and opaque (about 2-3 minutes per side). Remove the shrimp and set aside.
  • Stir in tomato sauce, smoked paprika, oregano, and red pepper flakes. Simmer for 5 minutes until the sauce thickens slightly.
  • Return the shrimp to the skillet and toss to coat in the sauce. Season with salt and pepper to taste.

Plating

  • Place each mofongo portion on a plate.
  • Fill the hollow mofongo cups with the shrimp mixture, allowing some sauce to drizzle over the edges.
  • Garnish with fresh cilantro.

HEALTHY TIPS

  • Lower Fat Content: Use turkey bacon or skip the pork cracklings entirely and add a bit more olive oil for richness.
  • Reduce Sodium: Opt for low-sodium chicken broth and tomato sauce.
  • Boost Fiber: Pair the dish with a side of sautéed vegetables or a fresh green salad.
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