Mofongo de Camarones al Ajillo

Serves 1
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Directions

  1. 1Chop up three green platanos.
  2. 2Chop up three green platanos.
  3. 3Chop up three green platanos.
  4. 4Add your platanos to some salt water with some lime and some white vinegar.
  5. 5Add your platanos to some salt water with some lime and some white vinegar.
  6. 6Add your platanos to some salt water with some lime and some white vinegar.
  7. 7Season your clean shrimp with smoked paprika, salt, black pepper, garlic powder, onion powder and ground cumin.
  8. 8Season your clean shrimp with smoked paprika, salt, black pepper, garlic powder, onion powder and ground cumin.
  9. 9Season your clean shrimp with smoked paprika, salt, black pepper, garlic powder, onion powder and ground cumin.
  10. 10Cook your shrimp in a hot skillet for 1-2 minutes on each side, being careful not to overcook them.
  11. 11Cook your shrimp in a hot skillet for 1-2 minutes on each side, being careful not to overcook them.
  12. 12Cook your shrimp in a hot skillet for 1-2 minutes on each side, being careful not to overcook them.
  13. 13Remove the shrimp from the pan and in the same pan, add some butter, and your onions and garlic to sauté for 1 minute till translucent.
  14. 14Remove the shrimp from the pan and in the same pan, add some butter, and your onions and garlic to sauté for 1 minute till translucent.
  15. 15Remove the shrimp from the pan and in the same pan, add some butter, and your onions and garlic to sauté for 1 minute till translucent.
  16. 16Add a smidge of cold heavy cream and cold chicken stock.
  17. 17Add a smidge of cold heavy cream and cold chicken stock.
  18. 18Add a smidge of cold heavy cream and cold chicken stock.
  19. 19Emulsify with a couple tablespoons of cold garlic and herb butter.
  20. 20Emulsify with a couple tablespoons of cold garlic and herb butter.
  21. 21Emulsify with a couple tablespoons of cold garlic and herb butter.
  22. 22Add a little bit of chicken bouillon paste and toss your shrimp.
  23. 23Add a little bit of chicken bouillon paste and toss your shrimp.
  24. 24Add a little bit of chicken bouillon paste and toss your shrimp.
  25. 25Season the sauce with salt and pepper to taste.
  26. 26Season the sauce with salt and pepper to taste.
  27. 27Season the sauce with salt and pepper to taste.
  28. 28Heat your oil to 375 and fry your platanos till they're light golden yellow brown, for up to 5 minutes.
  29. 29Heat your oil to 375 and fry your platanos till they're light golden yellow brown, for up to 5 minutes.
  30. 30Heat your oil to 375 and fry your platanos till they're light golden yellow brown, for up to 5 minutes.
  31. 31Add a couple cloves of garlic to your pilon, smash them, add the platanos, and some cold water, salt and pepper to taste.
  32. 32Add a couple cloves of garlic to your pilon, smash them, add the platanos, and some cold water, salt and pepper to taste.
  33. 33Add a couple cloves of garlic to your pilon, smash them, add the platanos, and some cold water, salt and pepper to taste.
  34. 34Once your mofongo has reached the desired creamy texture with a little bit of chunkiness, you're all done.
  35. 35Once your mofongo has reached the desired creamy texture with a little bit of chunkiness, you're all done.
  36. 36Once your mofongo has reached the desired creamy texture with a little bit of chunkiness, you're all done.

Ingredients

  • 3 green platanos
  • 3 green platanos
  • 3 green platanos
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • onion powder
  • onion powder
  • onion powder
  • ground cumin
  • ground cumin
  • ground cumin
  • shrimp
  • shrimp
  • shrimp
  • butter
  • butter
  • butter
  • onions
  • onions
  • onions
  • garlic
  • garlic
  • garlic
  • cold heavy cream
  • cold heavy cream
  • cold heavy cream
  • cold chicken stock
  • cold chicken stock
  • cold chicken stock
  • 2 tablespoons garlic and herb butter
  • 2 tablespoons garlic and herb butter
  • 2 tablespoons garlic and herb butter
  • chicken bouillon paste
  • chicken bouillon paste
  • chicken bouillon paste
  • oil
  • oil
  • oil
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • cold water
  • cold water
  • cold water
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper

Equipment

knifeskillettongsspatulapilonbowl

Tips

  • Do not overcook the shrimp because it will be put back in the sauce later
  • The cold water and salt and pepper are going to make the mofongo creamy
  • The dish is worth the garlic breath you're going to have after this