New Plantain Dumplings Stuffed with Shrimp (Nuevo Mofongo Relleno de Camarones)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
STUFFING: 2 tablespoons extra virgin olive oil 3 large garlic cloves, peeled and crushed 1/4 pound smoked ham, diced
1/4 cup sliced scallion 1/4 cup roughly chopped cilantro 1/2 cup chopped manzanilla olives
juice of 1/2 lime 1 cup tomato puree 1 cup tomato sauce
2 pounds medium shrimp, peeled, cleaned, and cut in half MOFONGO: 3 large or 6 medium green plantains 1/4 cup corn oil



1 Heat the olive oil in a large skillet. Add the remaining stuffing ingredients, except the shrimp, and saute over medium heat for 5 minutes. Add the shrimp and cook until they turn pink. Set aside.
2 Peel the plantains and cut them into 1/2-inch slices. Heat the corn oil in a large skillet and fry the plantain slices until golden brown. Drain on paper towels.
3 Mash 5 or 6 plantain slices in a mortar with a little of the stuffing liquid. Fold in 1/2 cup of the shrimp mixture and shape into a ball with your hands. Repeat the process five more times.

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