Mofongo and Salsa Simmered Shrimp

Ingredients

• 4 green DOLE^® Plantains, peeled and sliced diagonally ½-inch thick (about 4 cups)
• ⅓ cup canola oil
• 5 garlic cloves, minced
• ½ teaspoon salt
• 2 tablespoons plus 2 teaspoons olive oil
• ½ cup unsalted chicken stock, warmed

• 1 tablespoon olive oil
• 1 pound raw 31-35 count peeled and deveined shrimp, tails removed and thawed if necessary
• ½ cup unsalted chicken stock
• 1½ cups restaurant-style fresh salsa
• Chopped fresh cilantro for garnish (optional)

Directions

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.

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