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Mofongo de Camarones (Shrimp Mofongo)
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[Recipe] Camarofongo (Shrimp Mofongo)

Learn how to make shrimp mofongo, or camarofongo, a tasty combination of mofongo with rich and juicy stewed shrimp.
Course Dinner, Lunch
Cuisine Dominican
Keyword mofongo, mofongo relleno de camarones
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 350kcal
Author Clara Gonzalez

Ingredients

  • 1 cup oil for frying
  • 4 green plantains peeled and cut into ¾" [2.5 cm] slices
  • 2 tablespoons minced garlic
  • 2 teaspoons salt

Instructions

  • Frying plantains: Heat oil over medium heat and fry plantains until golden brown on all sides (3-5 mins).
    Remove from oil and place on a paper towel.
  • Sautéing garlic: Take 3 tablespoons of the oil, and heat over low heat in a skillet. Add the garlic and salt and cook, stirring for a couple of minutes, until the garlic is heated through.
    Remove from the heat.
  • Mashing the plantains: Add the plantains with the garlic and the oil in which the garlic was cooked using a pilón (Amazon affiliate link) and mash to a puree (possibly divided into portions to fit in the pestle).
  • Serving: Form 6 balls with the plantain and chicharrones mixture and place them in small bowls or plates.
    Serve with the stewed shrimp.

Notes

The nutritional information does not include the shrimp with its sauce, see that recipe for its nutritional info.

Nutrition

Calories: 350kcal | Carbohydrates: 60g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1171mg | Potassium: 924mg | Fiber: 4g | Sugar: 27g | Vitamin A: 2018IU | Vitamin C: 35mg | Calcium: 20mg | Iron: 1mg