I missed the annual trip to warmer climates for the Holidays. I was longing and looking at some photos from our Puerto Rican holiday pre hurricane. If you decide you can help think about donating via the Salvation Army who has boots on the ground serving the community. There are still communities there that could use a hand.
I decided to cook some plantains as a reminder and to learn how to cook new things. So Plantain chips with Mojo sauce, Shrimp Mofongo, and Tostones. It was a bit much for one plate but it was delicious.
Plantain chips and Mojo sauce.
- Juice from two limes
- Juice from a blood orange if you can find one if not it is still good.
- 2 tablespoons of butter.
- 1 teaspoon dried Oregano
- as much garlic as you can stand, more is better.
- some fresh cilantro
- Plantains sliced thin and fried until crisp
Fry all the chips and let the cool on a tray. Put all the other ingredients in a storage container and put in the microwave until the butter melts. Stir and let sit for a bit over night is good in the fridge but it may need to be reheated to serve.
Tostones
Tostones are just twice fried plantains, which are sweet and delicious. Slice a peeled plantain into half inch slices and fry for about 3 minutes a side at 370ish degrees. After the initial frying cool slightly and smash with a flat surface like a cleaver, and fry a second time for 3-4 minutes until crisp outside and tender inside.
Shrimp Mofongo
I based mine on this recipe, but as always I changed it up a bit.
The Mofongo
- Fried plantains
- chicharrones
- diced onion
- diced bell pepper
- chopped garlic
The shrimp sauce.
- Diced onion
- diced bell peper
- diced mushrooms
- Tomatoes ( i used canned)
- Chopped garlic
- Fresh peeled and devained shrimps
- dried Oregano
- 1 teaspoon corn starch
The Mofongo is the same as the Tostones slice and fry some Plantains. No need to twice fry them, but you could just use tostones. Add to a bowl with diced onion and peppers, some garlic, and finally the chicharones. Smash until it can be molded. I sprayed some light oil in a bowl and formed the mound for the plate. Traditionally a mortar and pestle is used, but i did not have one larger enough so I used a bowl and my ice cream scoop.
The sauce is a simple . Saute the onions, bell pepper, and garlic until softened. Then you add the tomatoes and mushrooms. A bit of water may be needed to make a sauce but not much. Add the Oregano and salt and pepper to taste. I added a little smoked paprika at this time for some smoky flavor and some color. Add the shrimp and simmer until tender and just cooked through. Serve on top of the Mofongo.