Mofongo con Camarones
Recipe - ShopRite of New Hyde Park
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
On Sale!
$0.56 avg/ea was $0.75 avg/ea$0.09/oz
Goya Minced Garlic, 4.5 oz
$3.39$0.75/oz
Bowl & Basket Tomato Purée, 29 oz
$1.79$0.06/oz
Bowl & Basket Pitted Spanish Olives, 4.23 oz
$1.89$0.45/oz
Pure Life Purified Water, 1 Gallon, Plastic Bottled Water Jug
$1.59$0.01/fl oz
Fresh Cilantro, 1 bunch, 1 each
$0.99
Badia Oregano Ground 1.5 oz
$2.39$1.37/oz
Bowl & Basket Cayenne Pepper, 1.8 oz
$2.29$1.27/oz
Bowl & Basket Ez-Peel Raw Shrimp, Medium, 102-120 shrimp per bag, 32 oz
On Sale! Limit 4
$14.98 was $16.98$7.49/lb
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
$4.19$0.09/fl oz
Green Plantain, 1 each
$0.49
Barcel Chicharrones 2.5 oz Bag, Chili Pepper & Lime Flavored Puffed Wheat Chicharrones
$2.09$0.84/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.