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Mofongo and Salsa Simmered Shrimp

Mofongo and Salsa Simmered Shrimp
32 Minutes Total time 15 Minutes Prep time 17 Minutes Cook Time 535 Calories 4 Servings


Mofongo Shrimp Allergens: Shellfish


  1. Mofongo: Soak plantains 15 minutes in a bowl of cold water; drain and pat dry with paper towel. Heat canola oil in a large skillet over medium-high heat 3 minutes; in batches, if necessary, carefully add plantains and cook 7 minutes or until lightly toasted and easily pierced with a fork, turning occasionally. Transfer plantains to a paper towel-lined plate; keep warm.
  2. Crush garlic and salt in a large bowl with a pestle or back of a large spoon; stir in 2 tablespoons olive oil. Add fried plantains and warm stock; crush with a pestle or potato masher. Cover with aluminum foil. Makes about 2 cups.
  3. Shrimp: Heat olive oil in a large skillet over medium-high heat; add shrimp and cook 4 minutes or until almost opaque, turning once. Add stock and heat to a boil; reduce heat to medium and add salsa. Simmer 3 minutes or until internal temperature of shrimp reaches 145°F, stirring occasionally. Makes about 3 cups.
  4. Heat Mofongo in microwave oven 30 seconds or until heated through. Coat a small bowl with ½ teaspoon olive oil; add ½ cup mofongo and press and shape into dome. Loosen from sides of bowl with a dinner knife and invert into shallow serving bowl; spoon ¾ cup shrimp mixture around Mofongo. Repeat with remaining mofongo and shrimp mixture; serve garnished with cilantro, if desired.

Tips & tricks

Shrimp can be substituted with boneless, skinless chicken breasts cut into 1-inch pieces. Heat olive oil over medium-high heat; add chicken and cook 5 minutes or until browned. Add stock and salsa; reduce heat to medium and simmer 8 minutes or until internal temperature of chicken reaches 165°F.
Winter Shellfish Gluten-free Mains Dinner

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