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Mofongo with Shrimp and Lemongrass

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Preparation info
  • Yield:

    4

    servings
    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
Islas: A Celebration of Tropical Cooking - 125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands

By Von Diaz

Published 2024

  • About

Ingredients

Lemongrass Stock

  • 2 cups shrimp shells, from 1 lb [455 g] f

Method

To make the stock: In a large stockpot, combine 8 cups [1.9 L] of water with the shrimp shells, lemongrass, onion, garlic, peppers, cilantro, culantro, fish sauce, and salt. Bring to a boil, then lower the heat and simmer for 20 to 30 minutes.

To make the mofongo: In a deep skillet over medium-high, heat the corn oil to 375°F [190°C]. To test the temperature, use a candy t

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