MOFONGO CON CAMARONES

 

  • Cooking Time: 20 minutes
  • Servings: 4
  • Preparation Time: 30 minutes

Backstory

On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Mofongo con Camarones, was created by Andrea Defillo.

Ingredients

  • MOFONGO
  • ¼ cup Tropical Food’s Diet Delight® Snack Mix; chopped
  • 4 green plantains, peeled & sliced
  • 6 garlic cloves, peeled & minced
  • 1 & ½ cup canola oil
  • ½ cup butter or margarine
  • SOFRITO
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 tsp. dried oregano
  • 2 garlic cloves, minced
  • CAMARONES GUISADOS
  • 1 pound medium shrimp, peeled & deveined
  • ½, 15 oz. can tomato sauce
  • ¼ cup sofrito
  • ¼ cup red bell pepper, diced
  • ¼ cup yellow bell pepper, diced
  • ¼ cup green bell pepper, diced
  • 2 garlic cloves, minced
  • ¼ cup onion, diced
  • ¼ cup tomato, diced
  • Salt & pepper

Directions

  • MOFONGO
  • Heat canola oil in a sauté pan and fry sliced plantains until soft. Add garlic cloves, Tropical Food’s Diet Delight® and butter or margarine to the hot plantains, mash.
  • SOFRITO
  • Puree onion, green pepper, oregano and garlic in a food processor.
  • CAMARONES GUISADOS
  • Heat tomato sauce and sofrito in a sauté pan. Add garlic, onion, red pepper, yellow pepper and green pepper; simmer until soft. Add diced tomato and shrimp; bring to a simmer and cook until shrimp turn pink and firm. Season with salt and pepper. Plate with mofongo.

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