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  • 3 cups canola oil, frying
  • 3 cloves garlic, mashed
  • 1 teaspoon vinegar
  • 1 tablespoon olive oil
  • 2 green plantains


  • 12 jumbo shrimp, shelled and deveined
  • ½ cup dry white wine
  • 2 cloves garlic, minced
  • 2 tablespoons diced onions
  • 2 tablespoons. diced green bell pepper
  • 2 tablespoons diced tomatoes
  • 1 tablespoon tomato puree
  • 2 tablespoons shrimp stock or fish fumet
  • ½ leaf fresh culantro, minced

Puerto Rico’s staple dish, mofongo, consists of a mound of fried mashed plantains. It is served with protein on the side or as a filling. This recipe features shrimp with a tasty tomato sauce.


  1. Peel the plantains and cut into 1-inch chunks.
  2. In a large saucepan or deep fryer, heat oil to 350°F. Fry the plantain chunks in two batches for about 3 minutes, turning once, until light golden but not browned. Drain on paper towels. Allow to cool for 1 minute, then press down on each chunk until the plantain piece has been flattened – as if you were making a tostón. Refry for 3 more minutes until golden. Drain on paper towel.
  3. In a large mortar or big bowl, add the mashed garlic, salt, olive oil, vinegar and the friend plantain. Mash until it is all well mixed.
  4. Roll the plantain mixture into equal balls.


  1. Sauté the onions, peppers and tomatoes over medium-high heat for 3 minutes, and then add the minced garlic and cook for 30 seconds. Pour in the tomato puree and cook for about 1 minute. Add the shrimp stock, shrimp and a dash of salt and black pepper, and continue cooking until the shrimp is pink, about 3 minutes. Remove from the heat and add culantro. Add the wine and boil until nearly evaporated and the shrimp are cooked through, about 2 minutes longer.
  2. Serve the mofongo in the sauce with the shrimp and remaining plantain chips.

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