Mofongo Relleno de Camarones
| Prep Time: 15 min | Serves: 25 |
| Cooking Time: 30 min | Yield: 25 Small Dumplings |
Puerto Rican plantain and shrimp dumplings
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 3 cloves Garlic Clove
- 1/4 lb Hickory Smoked Ham
- 1/4 cup scallions
- 1/4 cup Cilantro, Fresh
- 1/2 cup Manzanilla Olives
- 1 1/2 yields Lime Juice Raw
- 1 cup Tomato Puree
- 1 cup Tomato Sauce
- 2 lb Raw Shrimp Medium
- 4 cups Plantains
- 1/8 cup Corn Oil
Directions
From "A Taste of Puerto Rico" by Yvonne Ortiz
Heat the olive oil in a large skillet.
Add the stuffing ingredients (olive oil, peeled and crushed garlic, diced ham, sliced scallion, roughly chopped cilantro, chopped manzanilla olives, lime juice, tomato puree, tomato sauce), except the shrimp, and saute over medium heat for five minutes.
Add the shrimp (peeled, cleaned, cut in half) and cook until they turn pink. Set aside.
Peel the plantains and cut them into 1/2-inch slices. Heat the corn oil in a large skillet and fry the plantain slices until they are golden brown. Drain on paper towels.
Mash 5 or 6 plantain slices (in a mortar) with a little of the stuffing liquid. Fold in 1/2 cup of the shrimp mixture and shape stuffing onto a ball with your hands. Repeat the process five more times.
Adaptation: Mash 5 or 6 plantain slices and some stuffing liquid with a fork until smooth. Place 1-2 tablespoons of shrimp mixture in the center and make dumpling. Repeat with remaining plantain slices and stuffing. Eat as-is or refrigerate for max. 24 hours and bake in 350F oven for 15-20 minutes (until exterior is golden-brown), and serve. Great with rice.