Simple Shrimp Mofongo Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
3 Servings
Ingredients
  • 5 slices of bacon
  • 2 green plantains
  • 4 ¼ cups of oil for frying
  • 3 tablespoons butter, divided
  • 3-4 sprigs of fresh rosemary, divided (1 finely chopped)
  • pinch of garlic powder
  • ½ small onion, chopped
  • 3 cloves of garlic, minced
  • 1 medium tomato, chopped
  • 1 tablespoon tomato paste
  • 1 lemon, juiced
  • 1 red bell pepper or ⅓ each of 3 different color bell peppers, chopped
  • 2 ½ to 3 ½ ounces of small shrimp (about 3/4 to 1 cup)
Directions
  1. Preheat the oven to 400 degrees Fahrenheit and place the bacon on a baking tray lined with tinfoil.
  2. Bake it until it is crispy, about 20 minutes, flipping it from time to time.
  3. Remove the bacon from the oven and crush it once it has cooled.
  4. Meanwhile, peel the plantains and cut them into slices.
  5. Soak them in water for 15 minutes, and then carefully dry the slices with a paper towel.
  6. Heat the oil in a pot and fry the plantains for about 13 minutes as they gain a golden color. Reduce the heat if they start to burn.
  7. Remove the fried plantains from the oil and mash them with a jar or something solid, as they will be pretty firm.
  8. While mashing the plantains, add in 2 tablespoons of butter, 1 sprig of thinly chopped rosemary, and the garlic powder. Mix in the crushed bacon, and set aside.
  9. Panfry the onion, remaining rosemary sprigs, minced garlic, chopped tomatoes, and tomato paste with the remaining butter.
  10. Once the onions are soft, take out the rosemary sprigs and blend the cooked vegetables in a food processor or blender.
  11. Return the pureed mix to the pan and add the lemon juice, chopped peppers, and shrimp.
  12. Simmer until the pepper is soft enough for your liking.
  13. For each serving, squeeze the plantain mix into a ramekin and flip it out onto a plate. If it doesn't fall out easily, take a small knife and run it through the side between the plantain and the ramekin.
  14. Spoon the pepper and shrimp mixture over the plantain mash and serve.