Plantain Mash (Mofongo) w Puerto Rican Shrimp

benelisa cotto


mofongo is a family can be served with stewed beef,pork or chicken.its crispy outside and tender inside combine exquisitely with the thick sauce.

pinch tips: How to Freeze Fish, Meat & Poultry





20 Min


40 Min




4 large
green plantains
1 lb
jumbo shrimp
1/4 c
sofrito *recipe found on my page
1/4 c
tomato sauce
1/4 c
crushed tomatoes
1/4 c
minced garlic
1/2 c
small cubed tocino or bacon
2 Tbsp
olive oil
1/2 c
1/2 tsp
1 tsp
sweet paprika
salt and pepper

Directions Step-By-Step

peel and cut plantains into one inch cubes,set in cold water as you cut to prevent oxidation,drain and dry w a paper towel,fry at med high heat for about 5 minutes,then remove from oil and cool.cook tocino/bacon until crispy.mix together olive oil and minced garlic,salt and pepper (about 1 tsp salt,1 tsp pepper)
now clean shrimp and season w salt and pepper,set a saute pan add 1 tbsp canola oil,when it is hot add sofrito and crushed tomatoes and tomato sauce,cook for 3 minutes then add cumin and paprika cook for 2 minutes,stir in water and salt and pepper to taste,simmer on med high for 2 minutes when bubbly add shrimp,cover and lower heat,cook on med low for 7 minutes or until shrimp is cooked and sauce is slightly thickened.turn off flame.
now refry plantains for 8 minutes or until golden,remove and put in a large bowl,add bacon and mash well while mixing in bacon,then mix in garlic/oil.
now to construct the dish,in an oven safe bowl add half of the shrimp with sauce, take half of the plantain mix on a flat surface and form into a dome shape,the size of your bowl,and leave the bottom inside shallow,place on top of shrimp stew.bake at 400 degrees for 15 minutes or until golden brown on top.serve hot.***i like to make another batch of the
sauce and serve on the side in order to pour over mofongo or dip each bite.

About this Recipe

Course/Dish: Fish, Other Main Dishes, Seafood
Main Ingredient: Vegetable
Regional Style: Puerto Rican