Mofongo
Shrimp, Criollo Sauce, Cilantro, Lime
Chef Jhonny Reyes of Lenox | Seattle, WA
Yield: 2 servings
Adapted by StarChefs | December 2025 | Photo: Will Blunt
INGREDIENTS
Mofongo:
2⅓ cups neutral oil
2 green plantains, sliced into 1-inch rounds
3 cloves garlic
Criollo Sauce:
1 tablespoon olive oil
1 cup diced red onions
½ cup diced red bell peppers
1 tablespoon minced garlic
1 tablespoon kosher salt
1 tablespoon garlic powder
1 packet sazón
Two 8-ounce cans crushed tomatoes
2 tablespoons recaito
1 teaspoon tomato paste
To Assemble and Serve:
1 pound tail-on shrimp
Cilantro leaves
Lime wedge
METHOD
For the Mofongo:
In a skillet over medium-high flame, heat 2 cups oil until shimmering. Working in batches, add plantains and fry until golden and fork-tender. Transfer plantains to a paper towel-lined plate and let drain. In a pilón, mash garlic with remaining 3 tablespoons oil. Add reserved fried plantains and mash until desired consistency is achieved. Set aside.
For the Criollo Sauce:
In a sauté pan over medium flame, heat oil. Add onions and cook until soft and translucent. Add bell peppers, garlic, salt, garlic powder, and sazón. Stir to combine. Cook 20 seconds. Deglaze pan with ½ cup water. Add tomatoes, recaito, and tomato paste. Bring mixture to a simmer.
To Assemble and Serve:
Add shrimp to warmed Criollo Sauce. Cook 8 minutes, or until sauce has thickened and shrimp are cooked through. Transfer Mofongo to a serving plate. Top with shrimp and Criollo Sauce. Garnish with cilantro. Serve with lime wedge.
