Products Used in this Recipe

Traditional Mofongo, Shrimp & Beef Broth

4 Servings
Total Time 40 minutes




  • 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



  • 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.


  • 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.

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