Description
Puerto Rican Shrimp Mofongo is a traditional and flavorful dish featuring mashed green plantains mixed with crispy pork rinds, topped with sautéed shrimp in a zesty homemade mojo sauce. This recipe combines the savory, garlicky, and citrus-infused flavors that make mofongo a beloved Caribbean comfort food.
Ingredients
Scale
For the Mofongo
- 3 large green plantains
- 1 small bag of pork rinds or a handful of homemade chicharrones
- 1 head of garlic (use several cloves, roasted or fried for flavor)
- Salted butter to taste
For the Shrimp
- 1 pound peeled shrimp
- 1 tablespoon Adobo All Purpose Seasoning
- 1 small tomato, diced
- 1 to 2 tablespoons ketchup
- Juice of 1 lemon
For the Homemade Mojo Sauce
- Olive oil
- Juice of 1 lemon
- 1 garlic clove, minced
- 1 tablespoon diced yellow onions
- Chopped cilantro (about 2 tablespoons)
- Dried oregano, to taste
- Salt, to taste
Instructions
- Prepare the Plantains: Peel and cut the green plantains into chunks. Boil them in salted water until tender, about 15 to 20 minutes. Drain and set aside.
- Mash the Mofongo Base: In a mortar and pestle or a sturdy bowl, mash the boiled plantains together with garlic cloves (fried or roasted for better flavor), pork rinds or chicharrones, and salted butter. Continue mashing until you reach a smooth, thick consistency.
- Season the Shrimp: Toss the peeled shrimp with Adobo seasoning and the juice of 1 lemon. Let it marinate for 5 to 10 minutes.
- Cook the Shrimp: In a skillet over medium heat, sauté the seasoned shrimp until pink and cooked through, about 3 to 4 minutes per side. Set aside.
- Make the Mojo Sauce: In a small bowl, combine olive oil, lemon juice, minced garlic, diced onions, chopped cilantro, dried oregano, and salt. Mix well to combine. Adjust flavors as needed.
- Combine Ingredients: Add the diced tomato and ketchup to the cooked shrimp, gently stirring to mix the flavors.
- Assemble the Dish: Mold the mofongo into a serving bowl or plate, creating a well in the center. Place the shrimp mixture on top or inside the mofongo mound.
- Serve: Drizzle the mojo sauce over the shrimp and mofongo. Serve immediately while warm.
Notes
- You can fry the garlic cloves lightly before mashing for deeper flavor in the mofongo.
- If pork rinds are not available, crispy bacon pieces can be a substitute, though it alters the traditional flavor.
- Adjust the amount of ketchup according to your preferred sweetness and tang.
- Mofongo is best eaten fresh, but leftovers can be reheated gently to maintain texture.
- Use fresh lemon juice for best flavor in the mojo sauce and shrimp marinade.
Keywords: Puerto Rican, Shrimp Mofongo, Plantains, Caribbean, Seafood, Traditional, Garlic, Mojo Sauce