Name: Mofongo with Shrimp and Lemongrass
Prep time: 30 min
Total time: 45 min
Yield: Yield: 4 servings
Cuisine: Puerto Rican
Ingredients: 1 Tbsp kosher salt, plus more as needed; 2 cups [475 ml] corn or vegetable oil, for frying; 3 fresh culantro sprigs; 1 Tbsp fish sauce, plus more as needed; 1 Tbsp olive oil; 4 green plantains, peeled and cut into 1 in [2.5 cm] rounds; 1 lb [455 g] fresh or frozen shrimp, peeled and deveined, shells reserved; 4 large garlic cloves; ½ tsp kosher salt; 8 fresh cilantro sprigs; Fresh cilantro leaves, sliced avocado, lime wedges, and hot sauce, for garnish; 2 garlic cloves, peeled and smashed; 3 ají dulce peppers or ½ red bell pepper, halved and seeded; 3 lemongrass stalks, rinsed well and cut into 4 pieces; 2 cups shrimp shells, from 1 lb [455 g] fresh or frozen shrimp; 1 large yellow onion, quartered

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

Islas

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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Ingredients

Lemongrass Stock

Method

Part of