Mofongo Relleno de Camarones
A (stuffing)
2 tablespoons olive oil
1 tablespoon crushed or ground garlic
1/4 pound smoked ham, diced
1/4 cup chopped onion
1/4 cup chopped cilantro
1/2 cup chopped olives with pimientos
1½ cup tomato sauce
Salt and pepper to taste
2 pounds medium shrimp, peeled, cleaned, and cut in half
1 tablespoon crushed or ground garlic
1/4 pound smoked ham, diced
1/4 cup chopped onion
1/4 cup chopped cilantro
1/2 cup chopped olives with pimientos
1½ cup tomato sauce
Salt and pepper to taste
2 pounds medium shrimp, peeled, cleaned, and cut in half
B (MOFONGO)
5 green plantains
1/4 cup vegetable oil (for frying plantains)
1/4 cup vegetable oil (for frying plantains)
Heat the olive oil in a large skillet. Add all the ingredients except the shrimp, and saute over medium heat for 5 minutes. Add the shrimp and cook until they turn pink. Set aside.
Peel the plantains and cut them into ½ inch slices. Heat the oil in a large skillet and fry the plantain slices until golden brown. Drain on paper towels.
Mash 5 or 6 plantain slices in a pilón with a little of the stuffing liquid. If you use a food processor the texture will not be the same. Do it the old fashioned way - it won't take too long. Fold in 1/2 cup of the shrimp mixture and shape into a ball with your hands. That is it. No need to fry the balls. You may also make half balls and leave the tops open as in the photo.
Repeat the process five more times until all the ingredients are used.
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