Entrée: Puerto Rico – Mashed Fried Plantains with Shrimp

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 45 min

Total 1 hr 30 min

Ingredients

1 1 / 2 lb / 680 g large shrimp, peeled and deveined
1 tsp adobo seasoning (or 3 / 4 tsp kosher salt + 1 / 4 tsp garlic powder)
1 / 4 tsp freshly ground black pepper
2 tbsp (30 ml) olive oil
1 tbsp (14 g) unsalted butter
1 medium yellow onion, small dice
1 / 2 red bell pepper, small dice
4 garlic cloves, minced
1 / 4 cup (60 ml) sofrito
1 packet sazón con achiote (or 1 tsp annatto/achiote + 1 / 2 tsp ground coriander)
1 / 4 cup (60 ml) dry white wine (or beer or 2 tbsp extra stock)
1 cup (240 ml) tomato sauce (no salt added preferred)
1 cup (240 ml) seafood or chicken stock
1 bay leaf
1 tsp dried oregano
1 / 2 tsp ground cumin
1 / 2 tsp sweet paprika (or smoked paprika)
Pinch red pepper flakes (optional)
1 tbsp (15 ml) fresh lime juice, plus wedges for serving
2 tbsp (8 g) chopped fresh cilantro
4 large green plantains
2–3 cups (480–720 ml) neutral frying oil (vegetable, canola, or peanut)
6 garlic cloves, mashed to a paste
1–1 1 / 2 cups (100–150 g) pork cracklings (chicharrón), crushed (or 6 slices crispy bacon, chopped)
1 / 2–3 / 4 cup (120–180 ml) warm chicken or shrimp broth, as needed
2 tbsp (28 g) unsalted butter or 2 tbsp (30 ml) olive oil
1–1 1 / 2 tsp kosher salt, to taste
1 / 2 tsp freshly ground black pepper
2 tbsp (8 g) chopped cilantro (optional)

Instructions

Prep the shrimp: Pat shrimp dry. Toss with adobo and black pepper; set aside to marinate while you start the sauce.
Prep the plantains: Trim tips, score the peels lengthwise in 3–4 places, and remove peels. Cut plantains into 1–1 1/4-inch thick rounds and pat dry.
Fry plantains: In a deep skillet or pot, heat 2–3 inches of oil to 325–350°F (165–175°C). Fry plantain rounds in batches 6–8 minutes until tender and lightly golden (they should pierce easily with a knife but not be dark). Drain on a rack or paper towels and keep warm.
Start the shrimp sauce: In a wide sauté pan over medium heat, add olive oil and butter. Sauté onion and bell pepper with a pinch of salt 3–4 minutes until softened. Add garlic and sofrito; cook 1–2 minutes until fragrant.
Build the sauce: Stir in sazón, oregano, cumin, paprika, and red pepper flakes (if using). Deglaze with wine; simmer 1 minute to reduce. Add tomato sauce, stock, and bay leaf. Simmer gently 6–8 minutes until slightly thickened; adjust salt to taste.
Cook the shrimp: Add shrimp to the simmering sauce in an even layer. Cook 2–3 minutes, turning once, just until pink and opaque. Remove from heat, stir in lime juice and cilantro, and cover to keep warm.
Make the mofongo base: In a large pilón (mortar) or a sturdy bowl, combine the mashed garlic with 1/2 tsp salt to form a paste. Add a handful of fried plantains and some cracklings; mash together, drizzling in a little warm broth and the butter (or olive oil) to help bind.
Finish mashing: Continue adding plantains and cracklings in batches, mashing and incorporating just enough warm broth to create a cohesive, chunky mash that holds together but isn’t gummy. Taste and season with additional salt and black pepper. Fold in chopped cilantro if using.
Form the mofongo: Shape into 4 tight balls or pack portions into small bowls/ramekins and invert onto plates. Keep warm with a clean towel if needed.
Plate and serve: Set a mofongo on each plate or shallow bowl. Spoon shrimp and plenty of the creole sauce over and around the mofongo. Garnish with extra cilantro and lime wedges. Serve immediately.