Plantain Mash (Mofongo w Puerto Rican Shrimp

• Gluten free
• Paleo

• Meat

  • 1/2 cup Tocino or bacon, small

• Seafood

  • 1 lb Shrimp, jumbo

• Produce

  • 1/4 cup Garlic
  • 4 Plantains, large green
  • 1/4 cup Tomatoes

• Condiments

  • 1/4 cup Sofrito *recipe found on my page
  • 1/4 cup Tomato sauce

• Baking & Spices

  • 1 tsp Paprika, sweet
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Liquids

  • 1/2 cup Water

Found on justapinch.com

Description

Ingredients

• 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 water
• 1/2 tsp cumin
• 1 tsp sweet paprika
• salt and pepper

Directions

• 1peel 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) 2now clean shrimp and season w salt and pepper,set aside.in 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. 3now 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. 4now 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.