Anyone know a good recipe? I can't find a seafood version of Mofongo, I just keep seeing the pork version. I'm trying to lighten it up a bit for summer.





Anyone know a good recipe? I can't find a seafood version of Mofongo, I just keep seeing the pork version. I'm trying to lighten it up a bit for summer.
“What a caterpillar calls the end of the world we call a butterfly.” - ECKHART TOLLE





Girl come to my mother's house for some real mofongo.
I'll ask her how she does it. I don't eat pork myself so she doesn't add it. I like mine with creole style chicken with onions and peppers. Mmmm...now I'm craving that shit. Easy paleo dish.





I wish I could! I LOVE a home cooked meal! I'm not coming home until September though. I just mastered jerk chicken and I'm trying to learn Pernil for Thanksgiving. I can't find any stuff from home down south and I can't rely on my mom now that I'm down here for a minute. So, I gotta learn.
“What a caterpillar calls the end of the world we call a butterfly.” - ECKHART TOLLE





I can get you a pernil recipe too. The same herbs and flavor can be used on turkey, bc I don't eat pork. Taste just as good.
Mofongo fucked up my pant size when I lived in San Juan. So goddamn tasty.



I love love LOVE mofongo!
The only seafood version I've had was with shrimp. Just follow the chicharron recipe replacing the pork for the shrimp. You can fry the shrimp if you want a crunchy texture.
http://www.mycolombianrecipes.com/mo...ns-with-shrimp
http://www.livestrong.com/recipes/mo...-de-camarones/
I found this in a cooking blog but haven't tested it. Its odd the recipe calls for boiling the plantains before frying them. Its also strange they recommend RIPE plantains...yuck.
http://moestestkitchen.blogspot.com/...p-mofongo.html
Puerto Rican Shrimp Mofongo
Serves 2
2 plantains, peeled and sliced into 1" slices
Oil for frying (mild-tasting, like canola oil)
4 cloves garlic, minced.
To mince, thinly slice garlic, liberally sprinkle kosher salt over garlic slices. Mash garlic and salt with the broad side of a chefs knife. Then use chef's knife to mince. Continue mincing and smashing till you achieve a paste. Try to mince more than smash, as you will lose some of the oil into the cutting surface when smashing.
3/4-1 pound shrimp, peeled and deveined. 1" will yield almost equal parts plantains and shrimp. This portion is filling, but will not overfill you.
2-4 T butter
1 cup warm chicken broth (from Boullion cube is fine)
1/2 avocado diced (1/4 avocado/serving)
2-4 T minced cilantro
Peel and slice plantains. Place in heavily salted water and let soak for 15 minutes. Remove from water and place on paper towels to drain.
Heat oil to 350 degrees. 1" of oil should be sufficient to cover plantains. Use as small a pan as possible, to avoid wasting oil
Fry plantains for 4" turning occasionally if not cooking evenly.
Remove plantains from oil and allow to drain on paper towels.
Place plantains in a bowl and mash with a pint glass (or similar)
Mix in 1/3 of minced garlic. Cover to keep warm.
Melt butter in a saute pan.
Add remainder of garlic, and saute briefly.
Add shrimp and saute until done--1-2 minutes, or until opaque
Add additional butter if garlic begins to brown, or if you prefer a richer mofongo.
Mix shrimp and garlic into plantain mixture. Use a rubber spatula to get all garlic and butter from pan. If you are worried that it has too much garlic, add shrimp, and leave some garlic in pan. Mix shrimp and plantains, taste, and add remaining garlic to taste.
Add salt to taste
Serve in a deep, well-insulated crock-style bowl to conserve heat. Push mofongo into bowl so that it is fairly tightly packed within the bowl.
Serve with avocado and cilantro. Sprinkle cilantro over top, and place remainder on the side. Be sure to put salt on the table, in case more salt is necessary.
It's not about what you do for a living, it's about who you want to be.
www.saucybrandconsulting.com | www.twitter.com/saucymktg



^^^
that what i figured....who makes mofongo from sweet plantains?
Girrrl, I'm hitting the cuchifrito once I'm out of salsa class tonight! They make the best chicharron de pollo!
It's not about what you do for a living, it's about who you want to be.
www.saucybrandconsulting.com | www.twitter.com/saucymktg





OK I had to go back to the store because I had picked up a sweet plantain instead of the regular unsweet. I'm going to attempt it tonight. Wish me luck!
BTW Your site is beautiful tabithcooks! The sink shot is adorable.
“What a caterpillar calls the end of the world we call a butterfly.” - ECKHART TOLLE
I love Latin food, I don't think I've ever had this. Looks like the plantains are used like a starch, like mashed potatoes...looks good.




"The point is, ladies and gentlemen, that greed, for lack of a better word, is good. Greed is right. Greed works" -GORDON GECCO





It's a typical Puerto Rican dish. If you want to try it, you have to find a good authentic place. Done well, this stuff is great. ^
Optimist, I haven't forgotten the repices. I'm gonna get it when I see my mom.





OMG tabitha......fuckin' DECADENT! I just finished a serving and I want to eat the whole fucking BOWL!
“What a caterpillar calls the end of the world we call a butterfly.” - ECKHART TOLLE



It's not about what you do for a living, it's about who you want to be.
www.saucybrandconsulting.com | www.twitter.com/saucymktg





Ermmm...ummmm......I scarfed it down before I could think to take a picture!!Sorry 'bout that! I'm making it again tomorrow though. I used the Puerto Rican Shrimp Mofongo. I felt so guilty that I went to the gym and worked out for an hour to make sure it didn't end up on my ass!
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“What a caterpillar calls the end of the world we call a butterfly.” - ECKHART TOLLE
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