Mofongo de camarones

Let’s make it.

1. Fry the plantains

   Peel, cut into 1-inch pieces, and dry. Fry in ½ inch of oil at about 325°F (165°C) for 4–5 minutes per side until tender. Drain.

2. Start the sauce

   Heat 1 tablespoon olive oil in a skillet. Soften the onion and pepper for 5–7 minutes; add half the garlic and cook for 30 seconds.

3. Simmer

   Add tomatoes, tomato paste, and ¾ cup broth. Simmer for 8–10 minutes, until the tomatoes soften.

4. Mash

   Mash hot plantains with the remaining garlic and olive oil. Add some of the reserved broth until moist. Season and shape into mounds.

5. Cook the shrimp

   Add shrimp to the simmering sauce. Cook about 3–5 minutes, turning as needed, until the flesh is pearly and opaque; avoid prolonged simmering.

6. Serve

   Spoon shrimp and sauce over the plantains. Finish with cilantro if using.

Times are estimates; use the doneness cues in the method. Follow safe internal temperatures for meat, seafood, and egg dishes. Read our recipe approach.