Mofongo farci aux crevettes
Purée de banane plantain verte à l'ail façonnée en coupe et garnie de crevettes en sauce créole.
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Étapes
Make the shrimp criollo
Season the shrimp with the adobo seasoning. In a large skillet, heat the olive oil over medium heat and cook the sofrito for about 2 minutes until fragrant, then stir in the tomato sauce and wine and simmer over medium-low heat for 8 minutes until slightly thickened. Raise the heat to medium-high, add the shrimp and cook for 3-4 minutes, then stir in the coriander.
- 500 g shrimp
- 1 tsp adobo seasoning
- 2 tbsp olive oil
- 3 tbsp sofrito
- 200 g tomato sauce
- 60 ml white wine
- 2 tbsp coriander
✅ C'est prêt quand : sauce has thickened slightly and shrimp are pink and opaque all the way through
Fry the plantains
Peel the plantains and cut into 2.5 cm (1 inch) rounds. Pour the vegetable oil into a medium pot about 20 cm (8 inch) wide so it is roughly 2 cm deep, heat to 170°C (340°F) over medium-high heat, and fry the plantains in batches for 8-10 minutes until golden outside and tender inside. Drain on paper towels.
- 4 green plantains
- 750 ml vegetable oil
✅ C'est prêt quand : plantain rounds are golden outside and tender (not crisp) inside
Mash
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Shape the bowls
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Fill and serve
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Make the shrimp criollo
Season the shrimp with the adobo seasoning. In a large skillet, heat the olive oil over medium heat and cook the sofrito for about 2 minutes until fragrant, then stir in the tomato sauce and wine and simmer over medium-low heat for 8 minutes until slightly thickened. Raise the heat to medium-high, add the shrimp and cook for 3-4 minutes, then stir in the coriander.
- 500 g shrimp
- 1 tsp adobo seasoning
- 2 tbsp olive oil
- 3 tbsp sofrito
- 200 g tomato sauce
- 60 ml white wine
- 2 tbsp coriander
✅ C'est prêt quand : sauce has thickened slightly and shrimp are pink and opaque all the way through
Fry the plantains
Peel the plantains and cut into 2.5 cm (1 inch) rounds. Pour the vegetable oil into a medium pot about 20 cm (8 inch) wide so it is roughly 2 cm deep, heat to 170°C (340°F) over medium-high heat, and fry the plantains in batches for 8-10 minutes until golden outside and tender inside. Drain on paper towels.
- 4 green plantains
- 750 ml vegetable oil
✅ C'est prêt quand : plantain rounds are golden outside and tender (not crisp) inside
Mash
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Shape the bowls
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Mofongo, with roots in the West African tradition of mashing starchy foods, is Puerto Rico's most iconic dish. Restaurants made it a centrepiece by shaping it into a bowl and filling it with stewed seafood, chicken or steak.
Mofongo relleno de camarones is one of the most ordered dishes in seafood restaurants along the island's coast.
⭐ Why It's Famous
Garlicky, crunchy plantain soaking up a rich creole sauce: it's Puerto Rico on a plate.
💡 Fun Fact
Many restaurants serve mofongo directly in the wooden pilón it was mashed in.
All over Puerto Rico
18.47°N, -66.11°W
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