Mofongo Relleno de Camarones
A mofongo dome hollowed and filled with shrimp sautéed in garlic sauce, combining the island's mashed plantain staple with a rich seafood topping. It's a signature dish of Ponce and coastal restaurants.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Pilón or large bowl and masher
- •Skillet
- •Deep fryer or heavy pot
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 26
- carbs
- 56
- protein
- 28
- calories
- 560
Instructions
- 1
Heat vegetable oil to 325°F. Fry the plantain chunks for 8-10 minutes until softened, then drain.
- 2
Mash half the garlic with salt and olive oil. Add the fried plantain and pork cracklings, then mash into a chunky mixture.
- 3
Press the mixture into bowls to form domes. Hollow out the centers to make cups.
- 4
Melt butter in a skillet. Sauté the remaining garlic until fragrant.
- 5
Add the shrimp. Cook for 2-3 minutes per side until pink and just cooked through.
- 6
Pour in the white wine and scrape the bottom of the pan. Simmer for 1-2 minutes to reduce slightly.
- 7
Stir in the parsley. Remove the skillet from the heat.
- 8
Spoon the garlic shrimp and sauce into the hollowed mofongo domes. Serve immediately.
Chef's tips
Cook the shrimp just until pink and curled. Overcooking makes them tough against the soft mofongo base.
Storage
Best eaten fresh; components can be refrigerated separately up to 1 day.
Reheating
Reheat mofongo covered with a splash of broth and reheat shrimp separately to avoid overcooking.
Common mistakes to avoid
- •Filling the mofongo too far in advance, causing it to steam and soften
- •Skimping on garlic in the shrimp sauce, which is the dish's signature flavor
Serving suggestions
Cooked Mofongo Relleno de Camarones?
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