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The Shrimp Mofongo

Recipe from: La Guaguita

Stop in Tampa Bay at the La Guaguita truck for a feast of fine Puerto Rican food on their built-in patio.

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2 green plantains
1 clove garlic, whole
1 tablespoon canola oil (plus additional for frying)
1 teaspoon vinegar
Salt and pepper
2 tablespoons green bell pepper, diced
2 tablespoons onion, diced
2 tablespoons tomato, diced
1 clove garlic, minced
1 teaspoon tomato puree
2 tablespoons shrimp stock or fish fumet
12 shrimp, size 41/50
1/2 leaf culantro, minced (or use cilantro if culantro is not available)

Peel plantains and cut into 1-inch pieces. This will make approximately 14 pieces.

Fry platains for approximately 3 minutes in 350 degree Fahrenheit oil. Remove from hot oil and let rest for 1 minute.

Press the fried plantains with a flat clever or flat object to about 1/4-inch in thickness. Refry plantain chips until golden and crunchy.

Mash the whole garlic clove in mortar. Add 10 plantain chips, oil, vinegar, and a pinch of salt and pepper. Mash until you reach a soft silky consistency. Roll into a ball to create the Mofongo ball.

Sauté the peppers, onions and tomato for 3 minutes on medium-high heat. Add minced garlic and cook for approximately 30 seconds. Add tomato puree and cook approximately 1 minute. Add shrimp stock, shrimp, and a dash of salt and pepper. Cook until the shrimp is pink, approximately 3 minutes. Remove from stove and fold in minced culantro leaf.

Garnish the Mofongo ball with shrimp and the 4 remaining plantain chips.

Yield: 2 servings