Creole Shimp Mofongo
This "mash up" features a spicy and hearty Louisiana-inspired shrimp stew served with a Puerto-Rican mashed plantain mofongo. Perfect for dinner on a cold night
Ingredients
Creole Shrimp
- 1 lb extra large shrimp
- creole seasoning* see below
- 1/2 cup white onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/4 cup celery stems, chopped
- 2 jalapenos, chopped seeds removed
- 1.5 cups seafood stock
- 1 tbsp all purpose flour
- 1 tbsp olive oil
- 1-2 tbsp hot sauce
Mofongo
- 1 green plantain, cut into 4-5 cubes
- 2 tbsp canola oil
- 1 tsp olive oil
- 1 clove garlic, minced
Instructions
Creole Shrimp
- Make the creole seasoning by combining 1 tbsp each of chili powder, garlic powder, cayenne pepper, paprika, dried thyme, and dried basil. Set aside.
- In a dutch oven or cast iron bottomed heavy pot, heat olive oil over medium high heat. Once the oil is hot, whisk in 1 tbsp of flour and immediately add 1 tbsp of water. (Note: be very careful as the water may cause the oil to pop). Whisk until the mixture is completely smooth. Switch to wooden spoon and stir constantly for about 10 minutes, until the roux darkens to a light brown color.
- Add the "holy trinity" of onions, bell peppers, and celery, along with the chopped jalapenos and cook for another 5 minutes, until the vegetables soften. The mixture will begin to thicken.
- Pour in seafood stock, creole seasoning, and hot sauce. Bring pot to a boil, then reduce to a simmer. Let stew simmer for 10 minutes, then add shrimp. Add the shrimp earlier if you are using cooked shrimp. Simmer for another 5 minutes.
Mofongo
- Peel plantain and cut into 4 large cubes. Soak plantain in salted water for 15 minutes, remove and dry with a paper towel.
- In a large frying pan, heat canola oil or other high heat oil over medium heat. Fry plantains until lightly browned, about 5 minutes on each side. Do not over-fry or the plantain will get tough. Remove plantains from heat and place on plate lined with towel to drain off excess oil.
- Mash plantains, minced garlic, and olive oil in a mortar and pestle to desired consistently. Add pork rinds for extra flavor if desired. Scoop mixture into a measuring cup to shape. Serve along with shimp and enjoy!
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