Mofongo Stuffed With Criollo Shrimp Stew Recipes

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PUERTO RICAN CRABMEAT STEW: MOFONGO PUERTORRIQUENO



Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 gallon water
4 green plantains
Oil, for sauteing
1 white onion, cut into 1/4-inch dice
1 green bell pepper, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
1 large, round tomato, cut into 1/4-inch dice
2 chipotles, chopped
1/2 cup white wine
1 pound crabmeat, cleaned
2 tablespoons chopped cilantro
Salt and pepper
Canola or corn oil, for frying
1 cup chicken stock

Steps:

  • In a large pot, bring water to a boil and blanch plantains. Peel plantains and cut into 2-inch segments.
  • In a saute pan, heat oil and saute onions, peppers and tomatoes. When soft, add the chipotles and white wine. Cook until liquid is almost evaporated. Add crabmeat and cook for 3 minutes. Add cilantro and season with salt and pepper.
  • Heat oil to 350 degrees F. Fry plantains for 5 minutes, then drain and divide into 4 equal portions. Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed. Coat sides of mortar with plantain and fill with crab stuffing. Fold over the edges to form a dumpling and flip onto a plate.

PLANTAIN MASH (MOFONGO) W PUERTO RICAN SHRIMP



Plantain Mash (Mofongo) w Puerto Rican Shrimp image

Mofongo is a traditional Puerto Rican dish. It can be served with stewed beef, pork or chicken. The mashed plantains are crispy outside and tender inside and combine perfectly with the thick sauce.

Provided by benelisa cotto

Categories     Seafood

Time 1h

Number Of Ingredients 12

4 large green plantains
1 lb jumbo shrimp
1/4 c sofrito *recipe found on my page
1/4 c tomato sauce
1/4 c crushed tomatoes
1/4 c minced garlic
1/2 c small cubed tocino or bacon
2 Tbsp olive oil
1/2 c water
1/2 tsp cumin
1 tsp sweet paprika
salt and pepper

Steps:

  • 1. peel and cut plantains into one inch cubes,set in cold water as you cut to prevent oxidation,drain and dry w a paper towel,fry at med high heat for about 5 minutes,then remove from oil and cool.cook tocino/bacon until crispy.mix together olive oil and minced garlic,salt and pepper (about 1 tsp salt,1 tsp pepper)
  • 2. now clean shrimp and season w salt and pepper,set aside.in a saute pan add 1 tbsp canola oil,when it is hot add sofrito and crushed tomatoes and tomato sauce,cook for 3 minutes then add cumin and paprika cook for 2 minutes,stir in water and salt and pepper to taste,simmer on med high for 2 minutes when bubbly add shrimp,cover and lower heat,cook on med low for 7 minutes or until shrimp is cooked and sauce is slightly thickened.turn off flame.
  • 3. now refry plantains for 8 minutes or until golden,remove and put in a large bowl,add bacon and mash well while mixing in bacon,then mix in garlic/oil.
  • 4. now to construct the dish,in an oven safe bowl add half of the shrimp with sauce, take half of the plantain mix on a flat surface and form into a dome shape,the size of your bowl,and leave the bottom inside shallow,place on top of shrimp stew.bake at 400 degrees for 15 minutes or until golden brown on top.serve hot.***i like to make another batch of the sauce and serve on the side in order to pour over mofongo or dip each bite.

MOFONGO



Mofongo image

When most people think of Puerto Rico, a few things come to mind: the beautiful beaches, piña coladas and mofongo. Over the years this dish of fried and mashed green plantains mixed with garlic and crispy pork skin has become the poster child of Puerto Rican cuisine. And I'm not unhappy about that; it's on my list of the foods I crave most. Mofongo is typically served with a broth (chicken or fish), but it's also served as an appetizer. In this version I call for margarine to be mixed into the mofongo before serving; this isn't traditional, but it's a tip I picked up from a famous Puerto Rican restaurant.

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 cups vegetable oil
4 green plantains, peeled and cut into 1-inch rounds
1 pound pork cracklings or rinds
3 garlic cloves, mashed
1 tablespoon kosher salt
1/2 cup (1 stick) margarine, at room temperature

Steps:

  • Heat the oil in a large saute pan or large, deep skillet over medium heat to 350 degrees F. Fry the plantains in 2 batches until golden brown on each side, 3 to 5 minutes. Transfer with a slotted spoon to drain on paper towels. Set aside.
  • Working in batches, crush the pork cracklings, garlic and salt in a wooden mortar and pestle (a pilon) or in a bowl with a wooden spoon. Add the plantains and mash together to incorporate. Mash in the margarine.
  • Using your hands, shape the plantain mixture into 6 balls. Serve warm or hot.

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