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Mofongo with Shrimp

Gluten free • 45 mins to make • Serves 4


3/4 oz Pork, fried rinds


1 lb Shrimp, medium


3 Garlic cloves
2 Plantains (about 12 ounces, large green

Baking & Spices

1 Pepper, Freshly ground
1 Salt

Oils & Vinegars

1/2 cup Olive oil, extra-virgin
1 Vegetable oil

Beer, Wine & Liquor

1/2 cup White wine, dry
  • Karen Gonyea

    Friday night dinner idea: Mofongo with Shrimp and pair it with Rosés from warm growing regions like southern France Ingredients 3 garlic cloves, minced 3/4 ounce fried pork rinds, crushed (1/2 packed cup) 1/2 cup extra-virgin olive oil Vegetable oil for frying 2 large green plantains (about 12 ounces each), peeled and cut into 1-inch-thick rounds Salt Freshly ground pepper 1 pound medium shrimp, shelled and deveined 1/2 cup dry white wine

  • Larry Atkinson

    Mofongo with Shrimp Recipe from Food & Wine

  • Robin Dee

    While shooting his Food Network show, Diners, Drive-Ins and Dives, Guy Fieri stopped at Benny’s Seafood in Miami to try mofongo, a Puerta Rican comfort food. “The chef pulled out a wooden pilón (a kind of mortar) as big as a tree trunk and filled it with fried green plantains, garlic, salt and chicharrones (crunchy pork rinds). Then he used a baseball bat to mash it together.” The dish is served with chicken broth on the side or topped with meat or seafood, like the sautéed shrimp here.

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