Vibrant Puerto Rican Mofongo with Shrimp Creole
This Puerto Rican classic features mashed plantains infused with garlic and crispy pork, topped with a flavorful shrimp creole sauce.
Preparation
Get these tasks done before you start cooking.
Marinating the Shrimp
- 1
Season the shrimp
In a bowl, toss shrimp with paprika, cumin, and a pinch of salt.
- 2
Refrigerate
Cover and refrigerate for at least 15 minutes.
- 3
Acclimate
Let sit at room temperature 10 minutes before cooking.
Preparing the Mofongo
- 1
Fry the plantains
Fry plantain slices in olive oil until golden and cooked through, about 4 minutes per side.
- 2
Mash ingredients
In a mortar and pestle, mash fried plantains, garlic, pork cracklings, and chicken stock until smooth.
Tip: Avoid over-mashing the plantains; chilling them slightly before mashing can help achieve the desired consistency.
- 3
Shape mofongo
Season with salt and shape into individual balls.
How to Make Vibrant Puerto Rican Mofongo with Shrimp Creole
Total time: 2 h · Yields 4 servings
- 1
Prepare the Creole sauce
Sauté onion, bell pepper, garlic, and tomatoes in oil. Add tomato sauce, stirring occasionally.
- 2
Cook the shrimp
Add marinated shrimp to the sauce and cook until just opaque, about 3-5 minutes.
- 3
Combine and finish
Place mofongo balls on a plate and top with the shrimp creole. Garnish with cilantro.
Chef's Tips
Further reading
Frequently asked questions
Can I freeze the mofongo?
It's best enjoyed fresh, but you can freeze cooked mofongo and reheat in the oven.
What type of plantains should I use?
Use green plantains for the best texture and flavor.
Can I substitute the shrimp?
Yes, you can use chicken or pork instead of shrimp.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Is there a vegetarian version?
Yes, replace shrimp with mushrooms and pork cracklings with toasted nuts for a vegetarian option.
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