Shrimp mofongo with a Southern twist inspired by fried green tomatoes.
Ingredients
2 plantains
vegetable oil
6-8 pork rinds (chicharrons)
10-15 shrimp
1 can fire roasted green tomatoes (link)
olive oil
1 tbsp of aji amarillo pepper powder or 1-2 tsp chili powder
2 tbsp of mayo
1 tsp minced garlic
1/4 cup of finely chopped cilantro
1/4 cup lime juice
sliced green tomato sprinkled with smoked paprika for garnish
Recipe
Thaw 10-15 small shrimp in fridge for 12-24 hours or in a bowl of cold water for 45 minutes.
Peel 2 plantains and chop into one inch wide sections.
Fry and the plantains in about an inch of vegetable oil. Rest fried plantains on paper towels.
Mash plantains with a mortar and pestle or pilon.
Mash 6-8 pork rinds (chicharrons) into the mashed plantain.
In a small bowl, combine 1 tablespoon of olive oil, 1/2 tsp of smoked paprika and 1/2 teaspoon chili powder, 2 tbsp of mayo, 2 tbsp green tomatoes, 1 tsp minced garlic, 1/4 cup of finely chopped cilantro, 1/8 cup lime juice, and 1/4 cup any stock (seafood, veggie, beef, chicken). Whisk together.
Add the mojo sauce to the mashed plantain and mix thoroughly. Set aside.
In a skillet or frying pan, cook 1/2 cup chopped sweet onion, 1/4 cup tomatillos or salsa verde, the rest of the can of green tomatoes, and 1 tsp smoked paprika over medium high heat until onions are beginning to become translucent. Then add 10-15 small, thawed shrimp and cook until the shrimp begins to curl. Optionally: Cover with lid to accelerate cooking - but make sure to stir frequently!
Press plantains into bowl shape. Place plantain dome on plate, then surround with shrimp sauce. Top with green tomato garnish.
