Mofongo with Shrimp Creole

Ingredients

• For the Mofongo:
• 3 large green plantains, peeled & sliced
• 4 cloves garlic, minced
• 1 cup pork cracklings (chicharrón), crushed
• 2 tbsp butter or olive oil
• Salt to taste
• 1 tbsp fresh cilantro, chopped
• Vegetable oil for frying
• For the Shrimp Creole:
• 1 lb shrimp, peeled & deveined
• 2 cloves garlic, minced
• 0.5 cup bell peppers, diced
• 1 cup tomato sauce
• 0.5 cup onion, finely chopped
• 0.5 tsp oregano
• 0.5 tsp cumin
• Salt & black pepper to taste
• Juice of ½ lime
• 1 tbsp olive oil
• 2 tbsp fresh cilantro, chopped

Instructions

1. 11️⃣ Fry the Plantains – Heat vegetable oil in a pan over medium heat. Fry the sliced plantains until golden brown (about 4 minutes per side). Drain on paper towels. 🍌🔥
2. 22️⃣ Mash the Mofongo – In a large mortar and pestle (pilón), mash the plantains, garlic, chicharrón, butter, and salt until well combined. Form into small mounds or serve in a bowl. 🥣🧄
3. 33️⃣ Prepare the Shrimp Creole – In a pan, heat olive oil over medium heat. Sauté garlic, onion, and bell peppers until softened. Add tomato sauce, oregano, cumin, salt, and black pepper. Simmer for 5 minutes. 🍅🌿
4. 44️⃣ Cook the Shrimp – Add the shrimp to the sauce and cook for 3-4 minutes until pink. Finish with lime juice and fresh cilantro. 🍤🍋
5. 55️⃣ Serve & Enjoy – Plate the mofongo and top with the shrimp creole sauce. Garnish with extra cilantro and lime wedges. 🌿🔥