Mofongo con Camarones

Mofongo con Camarones. This is exactly what my girls enjoy eating every time we visit the Cuban restaurant down the street from our house.

It’s basically made out of plantains and some even include pork rinds. It’s basically up to you, I mean you can make it to your likes and put whatever your heart pleases.

I do enjoy the Mofongo with the sauce, but I developed a somewhat disgust to shrimp these days and I don’t think I’ll ever eat them again. I mean I really wasn’t a fan of them anyways. I would probably eat a little nibble of one, but really never enjoyed seafood ever. My girls are the absolute opposite of me though. They devour shrimp any style!

Of course everyone makes Mofongo in variety of styles so I decided to give you a recipe I found online which is a bit different from most.

MOFONGO DE CAMARONES RECIPE
PLANTAIN DUMPLINGS STUFFED W/ SHRIMP STUFFING
2 tb extra virgin olive oil
3 lg garlic clove; peeled and
-crushed
1/4 lb smoked ham; diced
1/4 c scallion; sliced
1/4 c cilantro; roughly chopped
1/2 c olives, small; pitted
1/2 ea lime; juiced
1 c tomato puree
1 c tomato sauce
2 lb shrimp; peeled and deveined,
- and
Mofonogo
3 lg plantain; green or 6 medium
1/4 c corn oil

Instructions

Heat olive oil in a large skillet. Add the remaining stuffing
ingredients, except the shrimp, and sauté over medium heat for 5 min.
Add the shrimp and cook until they turn pink. Set aside.

Peel the plantains and cut them into 1/2" slices. Heat the corn oil in a
large skillet and fry the plantain slices until golden. Drain on paper
towels.

Mash 5-6 slices in a mortar with a little of the stuffing liquid. Fold
in 1/2 cup of the shrimp mixture and shape into a ball with your hands.
Repeat the process 5 more times.