Tune in to ABC on February 24, 2013, Sunday, at 7 pm., EST.
Enjoy an Oscar Nomination Worthy Appetizer ~ Shrimp Mofongo Brochettes.
is a popular dish from Puerto Rico, (my birthplace), which involves one of the island’s crops, plantains. This is an inexpensive dish to make, and, memorably, a delicious one. It is served hot as a main dish. Mofongo is made of plantains which are fried, smashed, combined with a few ingredients and served with a protein such as fish, beef or chicken with a stewed sauce.
I created this dish in the form of an appetizer. I prefer finger foods and small bites instead of a full plate of food any day. When I’ve attended wedding receptions, I’ve always preferred the cocktail hour food over the sit-down dinner. Cocktail food is always so, so good. The diversity in appetizers served is exciting. The anticipation to see what the waiter passes to the guests next was fun. Anywho, I’ve made Shrimp Mofongo Brochette Appetizer. Brochettes is another word for skewers.
When serving Shrimp Mofongo as a main dish, a salad goes well with it.
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Shrimp Mofongo Brochettes
By Carmen Ortiz of sometimes SAVORY
Yield: 2 serving
Many of these ingredients can be adjusted to your taste. The measurements are loosely indicated.
As an appetizer or a main dish, you can anticipate one plantain per person.
1 inch thick piece Salt Pork Fat with Rind, cut in cubes (to be combined with plantains)
12 or more Shrimp- amount to your preference
A few tablespoons Canola or olive oil
1 tablespoon Recaito –more or less to your preference
Garlic powder-to taste
Black pepper-to taste
1/8 to ¼ cup White Wine
1 tablespoon Lemon juice
Spanish Tomato Sauce (tomato sauce cooked using Recaito):
1 Tablespoon or so olive oil
1 small finely chopped onion
1 tablespoon Recaito
1 cup tomato sauce
¼ cup water
1 tablespoon garlic powder-more or less to your preference
salt and pepper to taste
1 cup or so Salted water
2 garlic cloves
1 splash or so chicken stock or water-to soften mashed plantain
Canola oil, for frying
Salt for seasoning
Tostonera (used to flatten plantains)
Pilon (is a mortar and pestle used to smash the plantains and garlic)
Rinse off salt and dry pork rind with paper towels.
Cut pork rind in small cubes.
Cook until fat is rendered and rind browned.
Drain pork rinds on paper towels.
Into skillet, pour oil and turn flame to medium.
Add Recaito and cook for 2-3 minutes. Mix.
Add shrimp. Mix. Cook for a minute.
Add the garlic, salt, pepper and lemon juice. Mix.
Cook for another minute or two.
Shut off stove. Set aside.
SPANISH TOMATO SAUCE:
In a saucepan, add olive oil and finely chopped onions. Cook for 5 minutes. Mix.
Add sugar. Mix. Cook for 2-3 minutes.
Cook for about 3-5 minutes on medium heat, stirring occasionally.
Add tomato sauce.
Add water. Stir.
Add garlic powder, salt and pepper. Stir.
Cover and cook on medium low heat for 20 minutes, stirring occasionally.
When done, uncover and remove from pan into bowl.
PLANTAINS: 1st Fry.
Salt water-In a small bowl, add lukewarm water and table salt. Mix. Set aside.
Pour canola oil in fry pan. Heat oil. Meanwhile, peel plantains.
To Peel the plantains-Cut the ends of the plantain with a knife.
Run the sharp tip of the knife down the spine of the plantain.
Using a dull knife (or fingers), peel away the skin.
Cut the plantain diagonally, about 1 inch each.
Carefullly drop plantain slices in the hot oil.
Fry for about 5 minutes.Turn to fry on other side, about 3 minutes until golden, not browned.
Remove fried plantains from pan and place on paper towel lined dish.
Shut off stove or keep on lowest heat. Work quickly in the next steps for 2nd fry.
Using a Tostonera (or two plates), place a fried plantain slice in the well of the Tostonera. Close top over plantain to flatten it slightly.
SALT WATER BATH FOR PLANTAINS:
After flattening all the plantain slices, transfer slices to salt water.
Remove and place on paper towel lined dish.
PLANTAINS: 2ND Fry.
Make sure oil is hot before adding plantains back to the oil for 2nd fry.
Carefully drop the flattened, salt water plantain slices to the hot oil. Fry at a medium heat for 2 minutes.
Turn to other side and fry one more minute.
Remove plantains from oil onto paper towel lined dish.
Immediately sprinkle salt on the fried plantains.
SMASHING PLANTAINS USING PILON:
Drop a few pork rinds in the pilon. Smash it.
Drop a garlic clove in mortar and smash it using the pestle.
Add a fried plantain. Smash it. Add more plantains and smash.
Add a small amount of water or chicken stock to moisten the plantains.
TO MAKE MOFONGO BALLS:
Take a spoonful of mashed plantain and roll into a ball.
Continue with the rest of the mixture.
Drop back in hot oil and fry for about 1 minute. This firms up the ball.
Remove from oil and drain on paper towel lined plate.
PLATING THE SHRIMP MOFONGO BROCHETTE APPETIZERS:
In small deep glass dish, add Spanish tomato sauce.
Take a skewer and pass a fried Monfongo Ball through it.
Pass a few shrimp through the skewer.
Place on the glass dish.
OTHER OPTION: TO MAKE SHRIMP MOFONGO AS A MAIN DISH:
Smash one plantain in the mortar with the rind and garlic.
Place smashed plantain on plate.
Pour sauce around smashed plantain.
Place shrimp around the smashed plantain.
Enjoy the Oscars…and if you don’t want to cook, there is always a phone number to your local Pizzeria.
Sometimes SAVORY…cooking is art revealed
NOTE: Dessert recipes can be found on my dessert blog, Baking is my Zen.
Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.