Mofongo con Camarones
Recipe - ShopRite of Bridge & Harbison
Mofongo con Camarones
Prep Time20 Minutes
Servings5
Cook Time25 Minutes
Ingredients
1 Large Onion, peeled and diced
1 Large Green Bell Pepper, cored and diced
10 minced Garlic Cloves, divided
1 28 oz can Bowl & Basket Tomato Puree
½ cup Bowl & Basket Spanish Olives, chopped
¾ cup Water or Broth
¼ cup Chopped Fresh Cilantro, plus more for serving
1 tsp Ground Oregano
1 pinch Cayenne Pepper
1 2 lb bag Bowl & Basket Specialty Raw Shrimp, thawed
3 cups Bowl & Basket Vegetable Oil, for frying
5 Green Plantains
1 cup Store Bought or Homemade Chicharrónes (crispy pork skin)
Directions
- For the camarones (shrimp stew): Heat 1-2 tbsp of oil in a large, deep skillet, then add the onion and bell pepper and saute for 5-7 minutes.
- Add the garlic and saute an additional minute before adding in the rest of the ingredients except the shrimp. Stir well and let simmer for 5 minutes.
- Stir in shrimp and simmer until shrimp are fully cooked, about 10-12 minutes.
- For the mofongo: heat oil in a large heavy-bottomed pot over medium high heat. While oil is heating, peel and cut the plantains into 1 inch thick pieces. Add the remaining minced garlic and chicharrónes to a large mortar and pestle (you can also do this in a large bowl with a spoon) and mash together until well combined. Set aside.
- When oil is hot, fry plantains for about 10 minutes, or until golden and fully cooked. Remove with a slotted spoon to a paper-towel-lined plate.
- Add the fried plantains to the bowl with the other mashed ingredients and mash until mixture resembles loosely mashed potatoes.
- To serve: form mofongo into a ball or puck and place in the center of the serving plate. Surround with camarones and top with cilantro.
20 minutes
Prep Time
25 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Spanish Onion, 1 ct, 20 oz
$1.24 avg/ea$0.99/lb
Green Bell Pepper, 1 ct, 6 oz
$0.93 avg/ea$0.16/oz
Goya Minced Garlic, 4.5 oz
$3.29$0.73/oz
Bowl & Basket Tomato Purée, 29 oz
$1.79$0.06/oz
Bowl & Basket Pitted Spanish Olives, 4.23 oz
$1.39$0.33/oz
Pure Life Purified Water, 1 gal
$1.69$0.01/fl oz
Fresh Cilantro, 1 bunch, 1 each
$0.99
Badia Ground Oregano, 1.50 oz
On Sale!
$1.99 was $2.49$1.14/oz
Badia Cayenne Pepper, 16 oz
$7.99$0.50/oz
Bowl & Basket Ez-Peel Raw Shrimp, Medium, 102-120 shrimp per bag, 32 oz
$15.98$7.99/lb
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
$4.39$0.09/fl oz
Green Plantain, 1 each
$0.59
Howard's Fried Pork Skins Chicharrones, 3 oz
$2.49$0.62/oz
Directions
- For the camarones (shrimp stew): Heat 1-2 tbsp of oil in a large, deep skillet, then add the onion and bell pepper and saute for 5-7 minutes.
- Add the garlic and saute an additional minute before adding in the rest of the ingredients except the shrimp. Stir well and let simmer for 5 minutes.
- Stir in shrimp and simmer until shrimp are fully cooked, about 10-12 minutes.
- For the mofongo: heat oil in a large heavy-bottomed pot over medium high heat. While oil is heating, peel and cut the plantains into 1 inch thick pieces. Add the remaining minced garlic and chicharrónes to a large mortar and pestle (you can also do this in a large bowl with a spoon) and mash together until well combined. Set aside.
- When oil is hot, fry plantains for about 10 minutes, or until golden and fully cooked. Remove with a slotted spoon to a paper-towel-lined plate.
- Add the fried plantains to the bowl with the other mashed ingredients and mash until mixture resembles loosely mashed potatoes.
- To serve: form mofongo into a ball or puck and place in the center of the serving plate. Surround with camarones and top with cilantro.