Can we talk about combining cuisines? Do we call it fusion? A mash-up? Well let me just tell you; this Creole Shrimp Mofongo is a mix of Caribbean, Puerto Rican, and Creole cuisines; and it couldn’t be anymore delicious!
When it comes to cooking; I am heavily influenced by a multitude of cultures. Being African and also having Caribbean in my family; while also growing up in the South has led me to playing around with different flavors and ingredients. As a result; I feel like I am always coming up with something delicious, and this creole shrimp mofongo is no different. This mash-up features a spicy and hearty Creole shrimp stew served with a Puerto-Rican mashed plantain mofongo. It’s comfort food; a stick to ya ribs kind of meal, and perfect to warm you up on a cold night!
I was inspired to make this recipe by a recent trip to the farmers market. I was walking around the produce aisle, and I saw the largest plantains I hadn’t seen before. They were called matoke plantains, and I knew I had to get them so I could make something yummy with them. After some research I decided to make mofongo with them. Mofongo is fried green plantains that have been mashed up with some oil in a mortar and pestle along with some salt and crispy pork skin. If you’re not a fan of pork, you can leave it out and instead have a vegetarian mofongo.
For the creole shrimp sauce; I treated it just like how I normally do when I make my shrimp and grits. I started with the creole holy trinity of onions, bell peppers, and celery and of course my creole seasoning (cajun seasoning is the same thing) and some tomatoes. I also added in some seafood stock for some more flavor, and this takes it to the next level! To thicken the sauce you can make a roux, but I find this stop not to be necessary. As long as you allow the sauce to cook down and simmer you shouldn’t need to thicken it. Check out the recipe below!
Creole Shrimp MofongoCourse: Uncategorized
1 lb extra large shrimp
creole seasoning, 3 tbsp
1/2 white onion, chopped
1 large green bell pepper, chopped
1/4 cup celery stems, chopped
1/2 cup tomato sauce
1 cups seafood stock
2 green plantains, cut into 4
canola oil for frying
1 tsp olive oil
1 clove garlic, minced
pork skins or cracklings; optional
- In a large pot or dutch oven, heat olive oil over medium high heat. Add the onions, bell peppers, and celery and cook for 5 minutes; just until heated through and onions become translucent. Pour in the tomato sauce, seafood stock, and creole seasoning and stir together. Let the stew simmer for 15 minutes. This will thicken the stew. After 15 minutes, add the shrimp to the stew. Allow the shrimp to cook through about 10 minutes and remove from heat.
- Peel plantain and cut into 4 large cubes. Soak plantain in salted water for 15 minutes, remove and dry with a paper towel.
- In a large frying pan, heat canola oil over medium heat. Fry plantains until lightly browned, about 5 minutes on each side. Take care to not over-fry the plantain or it will get tough. Remove plantains from heat and place on plate lined with towel to drain off excess oil.
- Mash plantains, minced garlic, and olive oil in a mortar and pestle to desired consistently. Add pork rinds for extra flavor if desired. Scoop mixture into a small bowl to shape and serve along with the creole shrimp! Enjoy!