Mofongo with Spicy Shrimp Creole

Ingredients

• For the Mofongo:
• 4 green plantains, peeled & sliced 🍌
• 0.5 cup pork cracklings (chicharrón), crushed 🐖
• 3 cloves garlic, minced 🧄
• 2 tbsp butter 🧈
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 cup chicken broth (for mashing)
• For the Spicy Shrimp Creole:
• 1 lb shrimp, peeled & deveined 🍤
• 2 tbsp olive oil
• 0.5 onion, chopped 🧅
• 0.5 bell pepper, chopped 🌶️
• 2 cloves garlic, minced 🧄
• 1 tbsp sofrito
• 1 cup tomato sauce 🍅
• 0.5 cup chicken broth
• 1 tsp smoked paprika
• 0.5 tsp cumin
• 0.5 tsp red pepper flakes 🌶️
• 0.5 tsp black pepper
• 0.5 tsp salt
• 0.5 tsp oregano
• 0.5 tsp hot sauce (optional) 🔥
• 1 tbsp fresh cilantro, chopped 🌿

Instructions

1. 11️⃣ Make the Mofongo
2. 2Fry plantain slices in hot oil at 350°F (175°C) until golden brown (~4-5 min).
3. 3Drain and transfer to a large mortar and pestle (or bowl).
4. 4Add garlic, pork cracklings, butter, salt, and pepper.
5. 5Mash together, gradually adding chicken broth until smooth but chunky.
6. 6Shape into mounds or small bowls for serving.
7. 72️⃣ Cook the Spicy Shrimp Creole
8. 8Heat olive oil in a pan over medium heat.
9. 9Sauté onion, bell pepper, and garlic for 3 minutes.
10. 10Stir in sofrito, tomato sauce, chicken broth, paprika, cumin, red pepper flakes, black pepper, salt, oregano, and hot sauce.
11. 11Simmer for 5 minutes, then add shrimp.
12. 12Cook for 3-4 minutes, stirring occasionally, until shrimp are pink and fully cooked.
13. 133️⃣ Serve & Enjoy!
14. 14Place Mofongo on a plate and spoon Spicy Shrimp Creole on top.
15. 15Garnish with fresh cilantro and serve with lime wedges!