Mofongo with Shrimp and Lemongrass

Lemongrass Stock

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

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