Mofongo With Shrimp Sauce

by ImmaculateBites on 19 August, 2014

Mofongo with shrimp sauce

Mofongo with shrimp sauce – fried mashed plantains infused with garlic, bacon, and chicharones (fried pork skin) stuffed with a succulent tomato, garlic, parsley, shrimp sauce. What’s not to love?

 

What I love about food blogging is that, I get to try out different recipes weekly. Sometimes it happens once and other times, it takes forever to get it just right.

 Mofongo with shrimp sauce

Monfongo is one of those recipes that I did not mind making a gazillion times. Trust me, you would make it over and over again. Apart from the fried plantains (one of my all time favorite food), the other thing that really appealed to me about this exotic Puerto Rican dish is garlic and chicharones; yes that’s right, delicious, fattening pork rinds. I just had to go there. Ok, I never said this was going to be healthy. This, my friends, is comforting- real comfort food at it s best!

 

Mofongo with shrimp sauce 

Fear not, about the chicharones, you can use bacon, actually after trying this several times and comparing it to restaurant version. I kind like it with bacon. It truly enhances the flavor of the mashed plantains. So I used bacon and chicharones -Who says less is more? The more the merrier!

 

I would say this dish definitely has its root in Africa, where mashed plantains are served in most West African homes and I think that’s why it sits so well with me.

Mofongo with shrimp sauce 

 But this one, am telling you, is mashed plantain taken to another level. The shrimp sauce is just like cake icing .

 

If you do not have a mortar and pestle you might try a food processor (it is an alternative way, much more easy, however, the texture would not be the same but it still tastes great). Form them into balls and serve along side the shrimp sauce

 Mofongo with shrimp sauce

If you want to taste something that would make you really really happy try this recipe.

This dish is best served immediately.

Enjoy!

Mofongo Shrimp Sauce Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Puerto Rica
Serves: 2-3
Ingredients
  • 2-3 tablespoon canola or olive oil
  • ½ pound shrimp peeled and deveined
  • 1 cup tomato sauce or 2 large tomatoes, chopped
  • ¼ onion sliced
  • ½ teaspoon minced garlic
  • ¼ cup chopped bell pepper
  • ½-teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • 2-3 tablespoon fresh cilantro or parsley
  • ½ cup chicken broth or more
  • 2-3 unripe plantains
  • ¼ or more chicharones
  • Oil for deep-frying
  • 2-3 tablespoon olive or canola oil
  • 3-4 garlic minced
  • 2 crumbled bacon
  • ¼ cup chicharones crumbled
Instructions
  1. Lightly season shrimp with creole spice. Heat about 1 tablespoon of oil over medium heat in skillet.
  2. Sauté for about 3 -5 minutes shrimp set aside.
  3. Add remaining tablespoon oil, followed by onions, garlic, cumin, paprika stir for about a minute or until fragrant.
  4. Add bell pepper, chicken broth or water.
  5. Bring it to a boil then simmer for about 5-7 minutes.
  6. Toss in shrimp; continue cooking for about 2-3 minutes more adjust for salt and pepper. Remove from heat, Set aside
  7. In a small saucepan add 3 tablespoons oil, followed by garlic bacon and salt. Simmer for about a minute until fragrant. Be careful not to let it burn. Remove and set aside.
  8. Cut the plantains into about 4 -5 thick round shapes.
  9. Soak in salted water for about 15-30 minutes, remove and dry with a paper towel.
  10. In a large, sauce pan pour vegetable oil, until it is at least 1-inch inch-place on medium heat until oil is 375 degrees.
  11. Gently place plantains into the oil. Do not overcrowd the pan. Do so in batches.
  12. Fry for a few minutes until lightly brown about 3- 4 minutes each side until slightly brown
  13. Use a large spoon or something like that to take it out of the oil. Remove the plantains; let it drain on paper towel.
  14. Place about a ½ teaspoon or more of garlic oil bacon mixture into mortar; give it a smash, with a pestle.
  15. Add the chicharones and some salt if necessary. Then one by one, start adding and smashing the fried plantains with the other ingredients. Once all the ingredients have somewhat come together then the mofongo is ready. Don’t over do it! Run a knife or spatula between the mofongo and the mortar walls, place shrimp sauce in the middle. Serve right out of the mortar or turn the mortar upside down, on serving plate and bang lightly -you will get a nice mofongo dome. Repeat the same process with the remaining plantains.
  16. If using a food processor combine, bacon garlic oil, chicharones, and plantains. Add salt to taste. Add a little bit of warm water or chicken stock to hold it together. Form balls and serve.

Mofongo with shrimp sauce

Mofongo with shrimp sauce

Mofongo with shrimp sauce

Mofongo with shrimp sauce

Mofongo with shrimp sauce

Mofongo with shrimp sauce

Mofongo with shrimp sauce

Mofongo with shrimp sauce

Mofongo with shrimp sauce

Mofongo with shrimp sauce

Mofongo with shrimp sauce

Mofongo with shrimp sauce

Mofongo with shrimp sauce

Mofongo with shrimp sauce

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Rum Cake With Rum Butter Sauce

by ImmaculateBites on 15 August, 2014

Great tasting  rum cake  from scratch  without pudding mix paired with rum butter sauce.

Rum Cake with rum glaze

Rum cake?

What! another recipe with rum? 

Ok don’t shoot me just yet.

 Forget about the rum, you do not have to include it anyways. Guess what? I even used the left over rum from this  rum glazed pineapple. You may do the same if you wish. It has a more deep brown color.

Rum cake with rum butter  sauce

Let me tell you about this cake and how delightful it is.  It is adapted from Carole Walter’s, absolutely BEST yellow cake. I guess when you label a cake the absolute best cake you are bound to get a lot of people poking at the recipe. What I have to say is that it is sooo good- definitely a keeper.

Though it is quite good I made a few adjustments, for you -to make it taste even better. You would love it!  I  reduce the sugar to 1 ¾ cups and upped the flavor with rum, and nutmeg.

So now are you still mad at me? A little bit?

Rum Cake with rum butter sauce

Ok, lets keep going, what makes this cake worthy? The texture- buttery, and dense – one that would have made my home economics teacher leap with joy. Did I also already mention it is great for soaking up the butter rum sauce? Because it is.

Now, If only I had this recipe when I was taking my finals, in school just maybe.. I would have got an A in her class. Sadly though, I had a B.

rum cake with rum glaze

Rum reminds a lot of people of the holidays but just think of this as an early holiday gift from me to you. Is that a smile, I see?

Can we make up? Hugs.  Ok, you want a handshake? I will gladly take that. I knew you would come around.

Rum cake with rum glaze

If for some reason you really do not want to be bothered with rum, you can ice it or use simple syrup to make it moist- without that it is not a moist cake- just tender. To tell you the truth, I love it with or without the sauce.

Enjoy!

Rum Cake With Rum Glaze
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Caribbean
Serves: 10-12
Ingredients
  • 1 cup (8 oz. butter )
  • 1 ¾ cup sugar
  • 4 large eggs
  • 3 cups sifted cake flour
  • 1-tablespoon baking powder
  • ¼ teaspoon salt
  • 1-cup milk
  • 1 -3 Tablespoon dark rum
  • 1-teaspoon vanilla extract
  • ¾ teaspoon nutmeg
  • 1 cup (8 oz. butter)
  • ½ cup sugar
  • ¼ cup water
  • 3 Tablespoon dark rum
Instructions
  1. Pre-heat the oven to 160°C/325°F.
  2. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes.
  3. Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
  4. Sift in the flour and baking powder into the batter, alternating with the milk –until fully absorbed by the mixture.
  5. Then add , nutmeg, and vanilla extract
  6. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
  7. Pour batter into 2 greased 8- 9 inch bottomed tube pan and bake at 325 until a tester inserted into the center comes out clean, 45–50minutes. Transfer to a wire rack. Let cake cool in pan for 10 minutes.
  8. Rum glaze
  9. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.
  10. Poke little holes into the cake with a toothpick. Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature . Pour the remaining glaze over the cake
Notes
You can use a large bundt pan or use two 8 inch pan like I did. if you use a one baking pan you should extend the

Rum cake

Rum

rum

rum cake

rum cake

rum cake

rum cake

 

rum cake

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