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4
servingsEasy
45 min
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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