for 6 servings
- nonstick cooking spray, for greasing
- vegetable oil, for frying
- 4 green unripe plantains
- 8 oz pork rinds (225 g), ground
- 5 cloves garlic, grated
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 ½ cups yellow onion (225 g), small, diced
- 2 cloves garlic, minced
- ½ medium red bell pepper, seeded and small diced
- 1 roma tomato, small, diced
- ⅓ cup store-bought sofrito (40 g)
- 1 tablespoon adobo sauce
- 1 ½ teaspoons smoked paprika
- ¼ teaspoon ground coriander
- ½ cup white wine (120 mL)
- ½ cup water (120 mL)
- 1 teaspoon kosher salt
- 1 bag raw jumbo shrimp, peeled and deveined
- fresh cilantro, for garnish, torn
- Calories 549
- Fat 24g
- Carbs 64g
- Fiber 17g
- Sugar 28g
- Protein 28g
Estimated values based on one serving size.
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- Make the mofongo: Preheat the oven to 375°F (190°C). Grease a standard-size 6-cup muffin tin with nonstick spray.
- Pour 1–2 inches of vegetable oil into a pot. Heat over medium heat until the oil temperature reaches 350°F (180°C).
- Peel the plantains and cut into 1-inch pieces. Working in batches, add the plantains to the hot oil and fry for 2 minutes, or until the centers are soft. Remove from the pot and transfer to a paper towel–lined plate to drain while you repeat with the remaining plantains. Let cool for 15 minutes.
- Transfer the plantains to a mortar and pestle (also known as a pilón), and add the ground pork rinds, garlic, salt, and pepper. Mash together until fully incorporated, 5–8 minutes. If needed, remove the plantain mixture from the pilón and mix with your hands.
- Roll the plantain mixture into 6 balls. Place a ball into the center of each prepared muffin cup and press evenly against the bottom and up the sides to make a cup.
- Bake the mofongo cups for 20–25 minutes, or until golden brown. Remove from the oven and let cool to room temperature, about 30 minutes, then remove from the muffin tin.
- Meanwhile, make the shrimp sauce. Heat the olive oil in a medium pan over medium-low heat. Add the onion, garlic, and red bell pepper, and cook, stirring occasionally, until softened, about 4 minutes. Add the tomatoes, sofrito, adobo sauce, paprika, and coriander, and stir until combined and the mixture begins to deepen in color, 1 minute.
- Increase the heat to medium-high heat. Immediately add the white wine and simmer for 20 seconds. Stir in the water and simmer for another 4–6 minutes, until slightly reduced.
- Add the salt and shrimp. Cover and cook until the shrimp turn pink, about 3 minutes.
- Fill the mofongo cups with the warm shrimp and sauce. Garnish with cilantro, then serve.