Mofongo con CamaronesMofongo con Camarones
Mofongo con Camarones
Mofongo con Camarones
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Recipe - Price Rite Marketplace Corporate
Mofongo con Camarones
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
  1. 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.
  2. 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.
  3. Stir in shrimp and simmer until shrimp are fully cooked, about 10-12 minutes.
  4. 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.
  5. 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.
  6. Add the fried plantains to the bowl with the other mashed ingredients and mash until mixture resembles loosely mashed potatoes.
  7. 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
1 Large Onion, peeled and diced
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz
$1.49 avg/ea$1.19/lb
1 Large Green Bell Pepper, cored and diced
Green Bell Pepper, 1 ct, 6 oz
Green Bell Pepper, 1 ct, 6 oz
On Sale!
$0.56 avg/ea was $0.75 avg/ea$0.09/oz
10 minced Garlic Cloves, divided
Bowl & Basket Garlic, 5 count, 5 oz
Bowl & Basket Garlic, 5 count, 5 oz
$1.99$0.40/oz
1 28 oz can Bowl & Basket Tomato Puree
Bowl & Basket Tomato Purée, 29 oz
Bowl & Basket Tomato Purée, 29 oz
$1.49$0.05/oz
½ cup Bowl & Basket Spanish Olives, chopped
Bowl and Basket Spanish Sliced Salad Olives, 5.75 oz
Bowl and Basket Spanish Sliced Salad Olives, 5.75 oz
$1.49$0.26/oz
¾ cup Water or Broth
Bowl & Basket Purified Water, 16.9 fl oz, 24 count
Bowl & Basket Purified Water, 16.9 fl oz, 24 count
On Sale!
$2.79 was $3.19$0.01/fl oz
¼ cup Chopped Fresh Cilantro, plus more for serving
Not Available
1 tsp Ground Oregano
Badia Ground Oregano, .5 oz
Badia Ground Oregano, .5 oz
$0.99$1.98/oz
1 pinch Cayenne Pepper
Bowl & Basket Cayenne Pepper, 1.8 oz
Bowl & Basket Cayenne Pepper, 1.8 oz
$0.99$0.55/oz
1 2 lb bag Bowl & Basket Specialty Raw Shrimp, thawed
Bowl & Basket Ez-Peel Raw Shrimp, Medium, 102-120 shrimp per bag, 32 oz
Bowl & Basket Ez-Peel Raw Shrimp, Medium, 102-120 shrimp per bag, 32 oz
$10.98$5.49/lb
3 cups Bowl & Basket Vegetable Oil, for frying
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
$4.29$0.09/fl oz
5 Green Plantains
Green Plantain, 1 each
Green Plantain, 1 each
$0.57
1 cup Store Bought or Homemade Chicharrónes (crispy pork skin)
Mission Chicharrones Pork Rinds, 4 oz
Mission Chicharrones Pork Rinds, 4 oz
$2.79$0.70/oz

Directions

  1. 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.
  2. 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.
  3. Stir in shrimp and simmer until shrimp are fully cooked, about 10-12 minutes.
  4. 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.
  5. 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.
  6. Add the fried plantains to the bowl with the other mashed ingredients and mash until mixture resembles loosely mashed potatoes.
  7. 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.