Dole Fresh Foods Logo

Find Your Farm

All our fruit from the farm straight to your local supermarket. The farm code tells you which farm produced the fruit you are eating. Just enter the 3- or 5-digit code to find out where your fruit came from and learn about the country and the people who grew and picked it!

Dole Banana Farmer

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

Ingredients

Mofongo Shrimp Allergens: Shellfish

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.

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

More to consider

Arendelle Coronation Seafood Stew 1 hr 55 Minutes Stewed Cauliflower & Lentils Over Spaghetti Squash 45 Minutes Vitamin C Immunity Shot 15 Minutes

Company

About Careers Terms of Use Code of Conduct Press Releases Sustainability

Dole Family

Dole Fruit Hawaii Dole Packaged Foods Ocean Cargo Pineapple Plantation

Partners

DBCP Facts Memorandum of Insurance Transparency in Supply Chain Management Truckers & Customers Information Portal

Connect

Facebook Instagram Pinterest Twitter

Contact Privacy Policy © 2021 All rights reserved.