Puerto Rican Mofongo with Shrimp and Lemongrass Recipe
Mashed fried plantains are served with a heady seafood broth in this light, delicate rendition of the popular Puerto Rican dish mofongo.
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Ingredients
- 1 lb. fresh or frozen shell-on large shrimp
- 1 Tbsp. fish sauce, plus more
- 1 Tbsp. kosher salt, plus more
- 8 cilantro sprigs
- 3 culantro sprigs
- 3 lemongrass stalks, rinsed and cut into 2-in. pieces
- 3 ají dulce peppers or ½ red bell pepper, stemmed, halved, and seeded
- 2 garlic cloves, smashed and peeled
- 1 large yellow onion, peeled and quartered
- 2 cups vegetable oil
- 4 green plantains (about 2½ lb.), peeled and cut into 1-in. rounds
- 1 Tbsp. olive oil
- 4 garlic cloves
- Kosher salt
- Cilantro leaves, sliced avocado, lime wedges, and hot sauce, for garnish
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