Easy Creole Shrimp Mofongo Recipe - delicious cajun shrimp in a spicy sweet creole stew over mofongo! This dish takes me right back to the Caribbean!
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Easy Shrimp Mofongo
This creole shrimp mofongo combines a few of my favorite recipes - my Easy Creole Sauce, Cajun Shrimp, and Easy Mofongo recipes - based off travels I've taken through the Caribbean.
This hearty, delicious dinner is an indulgent treat - bursting with fresh flavors, spicy and salty shrimp, mushy and savory mofongo, and tons of tomato and pepper sauce.
While this isn't a one pot recipe, the three main elements that make up this dinner are easy enough for even a beginning home cook to tackle - and outside of a pestle (or heavy spoon that you can mash plantains with), there is no special equipment needed.
I hope you love this creole shrimp and mofongo recipe as much as I do!
If you love the creole shrimp mofongo recipe as much as I do, please give it a five star review and help me share on facebook and pinterest!
How To Make Mofongo
If you’ve never had mofongo, you might think it sounds a bit interesting – but you won’t believe the rich, buttery flavor in these little dumplings made from mashed plantains and pork rinds.
Mofongo is a blend of Caribbean ingredients with African and French cooking techniques – often served with complex sauces you’d expect in a fine Creole restaurant, but with a texture very similar to West African fufu dumplings.
Fufu is sometimes made with plantains (though often with yams), and mofongo’s name even sounds a bit like fufu – making it easy to trace back the heritage of mofongo in the Caribbean.
Making Mofongo is actually very simple - you basically fry plantains to soften them, then mash them up with pork rinds and shape them to serve with sauce and meat.
Tips for making Easy Shrimp Mofongo
Mofongo can be made into giant dumplings - or smaller dumplings and even used in soup!
For this recipe, we will make 8 mofongo dumplings - but you can vary the serving to be more or less based on how big you make the mofongo dumpling balls.
- Heat oil in a large pot or dutch oven.
- Peel the plantains, cut them into 1 ½-inch slices, soak them in salty water for 15 minutes as oil comes to temperature.
- Remove plantains from water, and dry them with a paper towel before putting them in the hot pot with oil. Make sure any drops of water have been completely dried off.
- In small batches, fry plantains for about 12 minutes at medium-low heat or until they turn very light brown.
- Make sure to turn plantains as they cook.
- Do not brown plaintains much - you want them to stay soft and easy to mash, but the color should be a lovely dark yellow and light brown, so they are soft to the touch. Check doneness with a fork.
- Remove plantains from oil, and place in to a large bowl or mortar.
- Smash plantains with a pestle or the back of a spoon.
- Add some mashed garlic and pieces of pork rinds along with crumbled bacon, smashing into the plaintains.
- Once you have mashed all the plantains, mold them into the shape of a circle or half circle using your hands.
- Serve hot with chicken broth, creole sauce, stew, or your favorite meat or vegetables.
What to Serve With Creole Shrimp Mofongo
If you're planning on making this mofongo for a dinner party or Sunday supper, you're probably wondering what to serve with shrimp mofongo.
I've rounded up my favorite easy side dishes that will perfectly pair with this creole shrimp and mofongo dinner.
Click each link to find the easy printable recipes for Brazilian Cheese Bread, Shishito Peppers, The Best Carne Asada, and more!
What To Serve With Creole Mofongo
What To Serve With Creole Mofongo
Easy Fogo De Chao Brazilian Cheese Bread Copycat Recipe
Easy Fogo De Chao Brazilian Cheese Bread Copycat Recipe - get the deliciously light and cheesy crazy addictive cheese bread rolls form Fogo de Chao at home in no time! These fluffy, puffy Brazilian cheese bread rolls are a family favorite - small and perfect alongside any dinner!
The Best Ever Cauliflower Rice
The Best Ever Cauliflower Rice - delicious easy low carb rice that tastes buttery and rich with very few calories!
Mikes Hard Tropical Pink Lemonade Copycat Cocktail + Mocktail
This Mikes Hard Tropical Pink Lemonade Copycat Cocktail + Mocktail is an easy, delicious, and festive vodka lemonade drink that is just like a Mikes Hard Tropical Pink Lemonade - perfect for bridal or baby showers or a party! Tons of pineapple and pink lemonade flavor and a bright pink color to get the party started. Non-alcoholic Tropical Pink Lemonade recipe included too.
Easy Shrimp Mofongo Recipe
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Easy Shrimp Mofongo Recipe
Easy Creole Shrimp Mofongo Recipe - delicious cajun shrimp in a spicy sweet creole stew over mofongo! This dish takes me right back to the Caribbean!
Ingredients
- For the mofongo:
- 4 green plantains
- 1 lb of chicharrón (pork rinds)
- 1 slice bacon, cooked and crumbled
- 3 garlic cloves, mashed
- 4 teaspoons of olive oil
- 2 cups oil, for frying
- For the Creole Sauce:
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 large clove garlic (minced)
- ¼ cup onions (chopped, about ½ medium onion)
- ¼ cup green bell pepper (chopped)
- ¼ cup yellow or red bell pepper (chopped )
- ½ cup celery (chopped)
- ½ teaspoon paprika
- 1 ½ teaspoons Creole seasoning
- ½ teaspoon dried leaf thyme
- ½ teaspoon dried leaf oregano
- ½ teaspoon dried leaf basil
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon hot pepper sauce
- ¼ teaspoon freshly ground pepper
- 1 can (14.5 ounces each) diced tomatoes with juice
- 1 can (approximately 1 ⅔ cups) chicken stock (or vegetable stock)
- 4 green onions (sliced, with most of the green)
- 1 heaping tablespoon tomato paste
- 2 tablespoons butter
- For the Shrimp:
- 1 lb shrimp, peeled and deveined
- 2 tablespoon cajun seasoning
Instructions
For the Mofongo:
- Heat oil in a large pot or dutch oven.
- Peel the plantains, cut them into 1 ½-inch slices, soak them in salty water for 15 minutes as oil comes to temperature.
- Remove plantains from water, and dry them with a paper towel before putting them in the hot pot with oil. Make sure any drops of water have been completely dried off.
- In small batches, fry plantains for about 12 minutes at medium-low heat or until they turn very light brown.
- Make sure to turn plantains as they cook.
- Do not brown plaintains much - you want them to stay soft and easy to mash, but the color should be a lovely dark yellow and light brown, so they are soft to the touch. Check doneness with a fork.
- Remove plantains from oil, and place in to a large bowl or mortar.
- Smash plantains with a pestle or the back of a spoon.
- Add some mashed garlic and pieces of pork rinds along with crumbled bacon, smashing into the plaintains.
- Once you have mashed all the plantains, mold them into the shape of a circle or half circle using your hands - make 8 circles.
For the Shrimp:
Add shrimp to a bowl or plastic bag with creole seasoning, and toss well to coat.
Set aside until needed later.
For the Creole Sauce:
- Heat butter and oil over medium-low heat in a medium saucepan.
- Add chopped garlic, onions, peppers, and celery. Sauté the vegetables for about 5 to 7 minutes, until just tender.
- Meanwhile, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot sauce, and ground pepper in a small cup.
- Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer.
- Add chicken or vegetable stock and bring to a boil. Stir in the sliced green onions.
- Add shrimp to pot.
- Continue boiling, uncovered, for 10 minutes. Most of the liquid will cook away, and shrimp will turn bright pink and opaque.
- Stir in the tomato paste and butter until well blended into the sauce.
- Serve immediately over mofongo in large, deep dish or bowl.
Nutrition Information
Yield
8Serving Size
1 mofongo ball and ½ cup creole sauce and shrimpAmount Per Serving Calories 657Total Fat 29gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 16gCholesterol 188mgSodium 2797mgCarbohydrates 50gFiber 5gSugar 24gProtein 52g
Becky Hardin
Never had this before! Looks so delicious and full of flavor. Definitely have to try it soon.
Steph
I've never had this before but it looked so good I had to try it and it was AMAZING!
Jen
I love trying new dishes and this one looks amazing! I'm sure my kids will get a kick out of saying the name too, lol!
Erin
Shrimp is probably one of favorite things, and this is delicious!
Sara Welch
I just picked up some shrimp from the store! I will have to make this for dinner tonight!