Mofongo de Camarones en Salsa Criolla
A delightful twist on the classic mofongo, this version features tender shrimp cooked in a vibrant and slightly tangy 'salsa criolla' (creole sauce), served over mashed green plantains.
🧂 Ingredients
- 3 large Green plantains(peeled and cut into 2-inch chunks)
- 6 cloves Garlic(minced)
- 1/4 cup Pork cracklings (chicharrones)(crushed)
- 1/4 cup Olive oil(plus more for frying)
- 1 lb Shrimp(peeled and deveined)
- 1/2 medium Onion(finely chopped)
- 1/4 medium Green bell pepper(finely chopped)
- 1/2 cup Tomato sauce
- 1/4 cup White wine
- 2 tbsp Cilantro(chopped)
- 1 tsp Oregano(dried)
- 1 tsp Adobo seasoning
- to taste Salt and black pepper
👨🍳 Instructions
- 1
Heat about 2 inches of olive oil in a deep skillet or pot to 350°F (175°C). Fry the plantain chunks in batches until golden brown and tender, about 5-7 minutes per batch. Drain on paper towels.
💡 Tip: Do not overcrowd the pot; fry in batches to ensure even cooking. - 2
In a pilón (mortar and pestle) or a large bowl, combine the fried plantains, minced garlic, and crushed pork cracklings. Mash and pound until well combined and a coarse dough forms. Add a few tablespoons of olive oil as needed to help bind the mixture.
💡 Tip: If using a bowl, a potato masher or the bottom of a sturdy glass can be used to mash the plantains. - 3
Form the mofongo mixture into individual mounds or balls. Set aside.
- 4
For the shrimp and salsa criolla: In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and green bell pepper and sauté until softened, about 5 minutes.
- 5
Add the minced garlic and cook for another minute until fragrant. Stir in the tomato sauce, white wine, chopped cilantro, oregano, and adobo seasoning. Bring to a simmer.
- 6
Add the peeled and deveined shrimp to the simmering sauce. Cook for 3-5 minutes, or until the shrimp are pink and cooked through. Season with salt and pepper to taste.
💡 Tip: Be careful not to overcook the shrimp, as they can become tough. - 7
To serve, place a mound of mofongo on each plate. Spoon the shrimp and salsa criolla generously over the mofongo. Garnish with extra cilantro if desired.
💡 Tip: Some people like to make a well in the center of the mofongo to hold the sauce.
💡 Pro Tips
- ✓Ensure the plantains are firm and green for the best mofongo texture.
- ✓The quality of the pork cracklings significantly impacts the flavor of the mofongo.
- ✓Salsa criolla can be made ahead of time and reheated.
🔄 Variations
- Add a splash of lime juice to the salsa criolla for extra brightness.
- Substitute other seafood like calamari or scallops for the shrimp.
- For a richer mofongo, incorporate a tablespoon of butter into the mashed plantain mixture.