Puerto Rican Prawns With Lobster Yucca Mofongo And Sofrito Broth Recipes

PUERTO RICAN PRAWNS WITH LOBSTER-YUCCA MOFONGO AND SOFRITO BROTH

Steps:

• Heat vegetable oil to 375 degrees F in a heavy-duty 4-quart stockpot.
• Heat 2 tablespoons Achiote Oil in a skillet and saute the lobster meat until just warm. Remove from pan and place on a clean plate. Cover the lobster with plastic wrap and keep warm while preparing the yucca.
• Place the yucca in the hot vegetable oil and deep fry until golden brown, about 3 to 4 minutes. When the yucca is ready, place in a bowl and add the remainder of the Achiote Oil and the garlic. Season with salt and pepper and toss to distribute all ingredients evenly. Mash the yucca until there is an even red color throughout the mixture. Add the warm lobster to the yucca and fold together. Using your hands, fill a greased 1 cup mold (pilon) with the mofongo and pack firmly to form a mold. Remove the mofongo from the mold by turning the mold upside down and tapping gently. Repeat this procedure with remaining yucca mixture. You should have 4 pilon shaped mofongos. Place on a plate, wrap in plastic, and keep warm while preparing the prawns.
• For the prawns, heat olive oil in a large saute pan. Season the prawns with salt and pepper and cook 30 seconds per side. Add 4 cups of the Sofrito Broth to the prawns and simmer until prawns are cooked through, about 5 to 7 minutes. To serve, place 1 mofongo in the middle of 4 pasta bowls and arrange 3 prawns around each of the mofongo. Ladle broth over mofongo and serve immediately.
• Heat the olive oil in a 2-quart saucepot. Add the annatto seeds and remove from heat. Let steep at room temperature for 4 hours. Strain oil into a glass container. Keeps for up to 1 month.
• Heat the achiote oil in a saucepan. Add the bell pepper, aji dulce, onion, garlic, tomatoes, and recao and saute for 4 minutes, stirring constantly. Add the shrimp stock, tomato puree, and olives and simmer gently for 20 minutes until all flavors are combined to an aromatic broth. Remove from heat, stir in cilantro, and serve.

PUERTO RICAN SHRIMP MOFONGO

Steps:

• Begin prepapring the green plantains by carefully remvoing the skin.
• Cut the end tips of the plantains, then cut 1 inch slices.
• Shallow fry the plantain slices in hot oil for 7 -10 minutes on each side.
• Once tender and slightly golden, remove the plantains and rest on a paper towel lined plate.
• Now start on the shrimp. Cook shrimp in olive oil and add diced tomatoes and garlic.
• Season with Adobo All Purpose Seasoning and ketchup. Mix well and simmer for 3 minutes.
• Finish the shrimp with a squeeze of fresh lemon juice.
• Prepare the mofongo, by adding fried plantain pieces in a pilon/mortar. Mash with a splash of olive oil, butter and garlic.
• Add pieces of chicharron for additional crunch.
• Then add homemade mojo sauce for needed moisture.
• Season with salt and mold a small bowl with the mofongo.
• Remove mofongo from mold and serve shrimp over top.