You shouldn’t ever need a reason to visit Puerto Rico, but if your arm needs a little extra twisting when choosing between Caribbean destinations, focus on the food. The national dish, arroz con gandules y lechon, should always be one of the first meals on your vacation wish list, but no one would blame you if you want to get right to the mofongo. And if you’re nodding along and even drooling a little while reading this, I have good news: we have a heck of a mofongo recipe for you right now.
The perfect place to stay if you’re looking for Puerto Rican flavors taken to another level, the Wyndham Grand Rio Mar Puerto Rico Golf & Beach Resort has already gifted us a recipe for an amazing Sandia Burrata Summer Salad, but now it’s time to focus on the entrée. This is the type of meal you can reward yourself with after a day spent playing golf on a world-class course or simply relaxing on the beach or by the pool (or both).
And now you can make this at home, as if you need any more inspiration for planning your next Puerto Rico getaway.
Wyndham Grand Rio Mar Puerto Rico Golf & Beach Resort Green Plantain Mofongo with Shrimp
- 3 green plantains peeled
- 1 teaspoon of salt
- 3 ounces of crispy bacon cooked
- 6 ounces of unsalted butter
- 8 shrimp 16/20
- 2 ounces of diced yellow onion
- 2 ounces of diced green pepper
- 2 cloves of minced garlic
- 1 tablespoon of chopped cilantro
- 2 ounces of seafood stock
- 4 ounces of diced tomato
How to Make It:
- Peel plantains and cut into 1-inch slices.
- Heat vegetable oil at 350 degrees, add plantain slices and fry until brown about 5 minutes, set aside and drain.
- In a mortar, crush garlic and salt until paste, add plantain, bacon and butter and pound until mash together all ingredients.
- In a sauté pan, add onion, peppers, shrimp, garlic, tomatoes, cilantro and seafood stock and cook for 4 minutes until shrimp is done. Season to taste with salt and pepper.
- Serve Mofongo in a pasta bowl and top with the shrimp stew.