Mofongo de Yuca con Camarones
A savory dish featuring mashed cassava (yuca) seasoned with garlic and chicharrón, topped with succulent garlic shrimp.
🧂 Ingredients
- 3 lbs Yuca (Cassava)(peeled and cut into chunks)
- 1/2 cup Pork cracklings (Chicharrón)(crushed)
- 6 cloves Garlic(minced)
- 1/4 cup Olive oil
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground)
- 1 lb Large shrimp(peeled and deveined)
- 2 tbsp Butter
- 2 tbsp Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Place yuca chunks in a large pot and cover with water. Add 1 tsp salt. Bring to a boil and cook until yuca is very tender, about 20-25 minutes. Drain well.
⏱️ 25 minutes - 2
While yuca is cooking, prepare the shrimp. In a large skillet, heat butter and 2 tbsp olive oil over medium-high heat. Add minced garlic and cook until fragrant, about 1 minute.
⏱️ 1 minute💡 Tip: Be careful not to burn the garlic. - 3
Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Season with salt and pepper. Remove shrimp from skillet and set aside.
⏱️ 6 minutes - 4
In a large bowl, combine the hot, drained yuca with crushed chicharrón, remaining olive oil, and remaining minced garlic. Mash with a potato masher or in a mortar and pestle until well combined and slightly sticky. Season with salt and pepper to taste.
💡 Tip: Work quickly while the yuca is hot for easier mashing. - 5
Shape the mofongo mixture into mounds using your hands or a small bowl. You can also use a pilón (mortar and pestle) to form and mash the mofongo.
💡 Tip: Lightly oil your hands to prevent sticking. - 6
Serve the yuca mofongo topped with the garlic shrimp. Garnish with chopped cilantro.
💡 Pro Tips
- ✓Ensure the yuca is thoroughly drained to avoid a watery mofongo.
- ✓Adjust the amount of garlic and chicharrón to your preference.
- ✓If you don't have chicharrón, crispy fried pork belly can be substituted.
🔄 Variations
- Add a splash of lime juice to the shrimp for brightness.
- Incorporate finely chopped onions into the mofongo mixture.