Shrimp is incredibly versatile. Cook it in a criolla salsa, add some mashed plantains and you got yourself a traditional Puerto Rican dish that’s sure to transport you to the beaches of San Juan.
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- FOR THE MOFONGO:
- 3 cups canola oil, for frying
- 1 teaspoon vinegar
- 2 green plantains
- 3 cloves garlic, mashed
- 1 tablespoon olive oil
- FOR THE SHRIMP:
- 12 shrimp, shelled and deveined
- 2 tablespoons green bell pepper, diced
- 1 tablespoon tomato puree
- 1/2 leaf fresh cilantro, minced
- 1/2 cup dry white wine
- 2 tablespoons onions, diced
- 2 tablespoons tomatoes, diced
- 2 tablespoons shrimp stock
- FOR THE MOFONGO: Peel the plantains and cut into 1-inch chunks.
- In a large saucepan or deep fryer, heat oil to 350°F. Fry the plantain chunks in two batches for about 3 minutes, turning once, until light golden but not browned. Drain on paper towels. Allow to cool for 1 minute, then press down on each chunk until the plantain piece has been flattened – as if you were making a tostón. Refry for 3 more minutes until golden. Drain on paper towel.
- In a large mortar or big bowl, add the mashed garlic, salt, olive oil, vinegar and the friend plantain. Mash until it is all well mixed.
- Roll the plantain mixture into equal balls.
- FOR THE SHRIMP: Sauté the onions, peppers and tomatoes over medium-high heat for 3 minutes, and then add the minced garlic and cook for 30 seconds. Pour in the tomato puree and cook for about 1 minute. Add the shrimp stock, shrimp and a dash of salt and black pepper, and continue cooking until the shrimp is pink, about 3 minutes. Remove from the heat and add culantro. Add the wine and boil until nearly evaporated and the shrimp are cooked through, about 2 minutes longer.
- Serve the mofongo in the sauce with the shrimp and remaining plantain chips.