Mofongo and Shrimp



This was the best and beautifully put together dish I’ve done. Mofongo and shrimp sitting on puree avocado, dressed with some cilantro. This was a process to make, meaning a lot of work but all worth it.  I also made Morro, which is like a chimichurro but this consist of freshly squeezed lemon juice, shallots, and extra virgin olive oil (Goya) place in the blender. You can season your meat with it or drizzle it on anything fried. Now lets get started.


Ingredients needed,

  1. Green Bananas (Loose ones)
  2. Oil
  3. Avocado
  4. Shrimp
  5. Lemon
  6. Garlic
  7. Virgin Olive Oil
  8. Shallots
  9. Ground Pepper
  10. Chicken Stock
  11. Butter
  12. Adobo

First thing first, peel your green bananas (Plantain), chopped them and place it in a bowl with cold water while you prep.

For this delicious Morro, you place garlic, shallots, freshly squeezed lemon juice and olive oil in the blender.  I have to say always I don’t measure. I just wing it so to speak. Now you want it to come out liquidie not a paste. Always taste as you go. You want to taste the garlic and lemon and man this smells delicious. You can keep in the fridge for up to a week.

Avocado puree, peel and chop up your avocado and remember to measure according to how soft you want it. Add water, ground pepper and a dash of freshly squeezed lemon juice and put in the blender, again always taste as you go.

Shrimp, basically easy, place frying on stove add a little butter and add some morro to the shrimp. With the garlic and lemon juice you’ll need just a dash of Adobo, I love my spanish ingredients and swear by them (GOYA). Start to remove the shrimps as soon as it gets pink and put to the side. In the frying pan with the morro in it add a little shallots and let it simmer. Turn it off and put to the side.

Now we go with the bananas (Plantain), drain and pat dry with paper towel. You don’t want them wet and placed in hot oil. Put a pot with oil, I use vegetable oil, enough to cover them. Let them fry on medium heat until lightly brown or soft. As you take them out the oil place them in paper towel to observe the oil. When you finish frying all your plantains, while still hot place them in the pilon and start to mash. This is where it gets hard, mash all you plantains, as you mash add butter and chicken stock. For me I have to do it in small portions, my pilon is not a big one or use a fork to mash. After all is mashed place in a bowl. You want it smooth consisted,

Some use pieces of fried pork to put in the mofongo, I cut up some shrimps and added it on.  As you go with the mashing process always taste and add Adobo to your liking which will be just a little, the morro and butter adds to the taste.

We plate now, add the avocado puree to the plate, put your mofongo into a small bowl and press down, flip it on your hand, if the plate is empty I usually do is, put a plate underneath and flip it on the plate but I can’t do it this way because of the puree on the plate already. It gives you a dome look and a professional look to it. Add the shrimps on top, place a little cilantro to dress and sliced avocados. One thing along with my arts & crafts is I like pretty thing even my food.






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