Traditional Mofongo, Shrimp & Beef Broth
Ingredients
Mofongo
- 1 lb. bag of BIG BANANA green plantain mash (mofongo)
- 20 garlic cloves
- 4 strips of chopped cooked bacon
- 1 teaspoon salt
- ¼ teaspoon black pepper
Shrimp
- 20 pieces of 21-25 ct. shrimp peeled & deveined
- 1 tablespoon Raging Cajun Spice
- 3 tablespoons vegetable oil
- ¼ teaspoon Kosher salt
- 3 tablespoons Chiffonade cilantro
- Juice from 1 lime
Beef Broth
- 3 cups beef broth Swanson’s
- 1 tablespoon Chiffonade cilantro
- 1 teaspoon ground cumin
- 1 tablespoon minced garlic
- 1 tablespoon vegetable oil
- Salt & pepper to taste
Instructions
Mofongo
- Fry Mofongo for 45 seconds at 350°. Drain & place in mortar.
- Fry garlic cloves for 1 minute. Drain and add to mofongo.
- Add chopped bacon, salt and pepper & mash with mortar.
- Reserve warm until ready to serve.
Shrimp
- Heat skillet on medium high heat for 1 minute.
- Add vegetable oil.
- Add shrimp.
- Season shrimp with Raging Cajun Spice.
- Turn over shrimp and season with salt & pepper.
- Deglaze with lime juice and finish with cilantro.
Beef Broth
- Heat sauce pot on medium for 1 minute; add oil.
- Add garlic & cumin; sweat for 10 seconds.
- Deglaze with beef bouillon and bring to a boil.
- Finish with cilantro.
Tried this recipe?Let us know how it was!