Recipe of Award-winning Mofongo con Camarones en Salsa a la Criolla
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Easiest Way to Make Homemade Mofongo con Camarones en Salsa a la Criolla. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Mofongo con Camarones en Salsa a la Criolla, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mofongo con Camarones en Salsa a la Criolla delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mofongo con Camarones en Salsa a la Criolla is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mofongo con Camarones en Salsa a la Criolla estimated approx 1 hour.
To get started with this recipe, we have to first prepare a few components. You can cook Mofongo con Camarones en Salsa a la Criolla using 19 ingredients and 10 steps. Here is how you can achieve it.
Ingredients and spices that need to be Take to make Mofongo con Camarones en Salsa a la Criolla:
- 1-1 -1/2 lbs. Shrimp (left whole)
- 1 1/2 Tsp. "Better than Bouillon" Lobster bouillon
- 1/4 Stick salted butter
- 3 Green plantains
- 2 Sweet peppers
- Low sodium chicken broth
- 1/2 yellow onion
- 1/2 green pepper
- 1/2 Yellow pepper
- 1/2 Red pepper
- 16 oz water
- 1 Tbsp. Tomato paste
- 1 Tbsp. Sofrito
- 2 Tbsp. Cilantro (chopped)
- 2 Tbsp. Culantro (chopped)
- Olive oil
- 1/4 Cup Crushed Chicharrons
- Vegetable oil
- Garlic paste
Steps to make Mofongo con Camarones en Salsa a la Criolla
- Sauté onions and peppers in a bit of olive oil. Cook down.
- Boil 16oz of water. Add the bouillon. Bring back to a boil. Remove from heat.
- Add tomato paste, a squeeze of garlic paste, sofrito, cilantro, culantro to the pan. Sauté for a minute.
- Add the lobster broth to the pan. Reduce by half. Remove from heat, set aside.
- Crush the chicharrons, set aside.
- Peel the plantains, cut into 1-inch sections. Fry in vegetable oil on med heat to a light golden brown. Make sure there is enough oil to cover the plantains. Do NOT let them get too crispy. Remove onto a paper lined plate.
- Smash the plantains in large bowl. Add the chicharrons and the butter and squeeze of garlic paste.
- Add a bit of chicken broth a bit at a time until the consistency is such that they can be molded into a large ball.
- Bring the pepper/lobster broth mixture back to a simmer. Add the shrimp. Let cook until the shrimp is not clear any longer. About 3 minutes. Turn off heat.
- Place plantain ball in a large bowl. Add some shrimp mixture to the bowl. Serve.
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