Mofongo con Camarones

CHEF
Johnson & Wales Freshman Andrea Defillo

TROPICAL FOODS INGREDIENT
Diet Delight®

PREPARATION TIME
30 minutes

COOKING TIME
20 minutes

SERVINGS: 4

INGREDIENTS
MOFONGO
¼ cup Diet Delight®; chopped
4 green plantains, peeled & sliced
6 garlic cloves, peeled & minced
1 & ½ cup canola oil
½ cup butter or margarine

SOFRITO
1 onion, diced
1 green bell pepper, diced
1 tsp. dried oregano
2 garlic cloves, minced

CAMARONES GUISADOS
1 pound medium shrimp, peeled & deveined
½, 15 oz. can tomato sauce
¼ cup sofrito 
¼ cup red bell pepper, diced
¼ cup yellow bell pepper, diced
¼ cup green bell pepper, diced
2 garlic cloves, minced
¼ cup onion, diced
¼ cup tomato, diced
Salt & pepper

INSTRUCTIONS
MOFONGO
Heat canola oil in a sauté pan and fry sliced plantains until soft. Add garlic cloves, Diet Delight® and butter or margarine to the hot plantains, mash.

SOFRITO
Puree onion, green pepper, oregano and garlic in a food processor.

CAMARONES GUISADOS
Heat tomato sauce and sofrito in a sauté pan. Add garlic, onion, red pepper, yellow pepper and green pepper; simmer until soft. Add diced tomato and shrimp; bring to a simmer and cook until shrimp turn pink and firm. Season with salt and pepper. Plate with mofongo.