Mofongo with Shrimp

Mofongo with Shrimp Recipe
Con Poulos
While shooting his Food Network show, Diners, Drive-Ins and Dives, Guy Fieri stopped at Benny's Seafood in Miami to try mofongo, a Puerta Rican comfort food. "The chef pulled out a wooden pilón (a kind of mortar) as big as a tree trunk and filled it with fried green plantains, garlic, salt and chicharrones (crunchy pork rinds). Then he used a baseball bat to mash it together." The dish is served with chicken broth on the side or topped with meat or seafood, like the sautéed shrimp here.

Yield:

4
Total time: 45 Minutes

Recipe from

Food & Wine

Recipe Time

Total: 45 Minutes

Ingredients

3 cloves garlic, minced
3/4 ounce (1/2 packed cup) fried pork rinds, crushed
1/2 cup extra-virgin olive oil
Vegetable oil for frying
2 (about 12 ounces each) large green plantains, peeled and cut into 1-inch-thick rounds
Salt
Freshly ground pepper
1 pound medium shrimp, shelled and deveined
1/2 cup dry white wine

Preparation

In a bowl, combine two-thirds of the minced garlic cloves with the pork rinds and 1 tablespoon of the olive oil and mash to combine.

In a large saucepan, heat 1 inch of vegetable oil to 350°. Add the plantains and fry, keeping the oil at about 300°, until very tender, but not browned, 15 minutes. Drain and transfer the plantains to a large bowl. Using a potato masher, mash the plantains to a coarse puree with 1 tablespoon of the olive oil. Add the garlic–pork rind mixture and mash until evenly combined. Season the mofongo with salt and pepper; keep warm.

In a large skillet, heat the remaining 1/4 cup plus 2 tablespoons of olive oil until shimmering. Add the shrimp and remaining garlic, season with salt and pepper and cook over high heat, stirring occasionally, until curled, about 2 minutes. Add the wine and boil until nearly evaporated and the shrimp are cooked through, about 2 minutes longer.

Spoon the mofongo into bowls and top with the shrimp. Serve right away.

Note:

Benny Ojeda,

Food & Wine

May 2012
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