Camarones Mofongo

Ingredients

• 2 tsp Sazón
• 2 pcs Green Plantain
• 300 g Shrimp
• 25 g Pork Rinds
• 8 pcs Garlic
• 4 tbsp Olive Oil
• 1.5 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 1 pcs Yellow Onion
• 1 pcs Green Bell Pepper
• 4 pcs Ají Dulce
• 6 pcs Recao
• 15 g Cilantro
• 120 ml Tomato Sauce
• 1.5 pcs Lime
• 1 tbsp Butter
• 2 cups Vegetable Oil
• 180 ml Chicken Broth

Method

1. In a blender, pulse {yellow_onion}, {green_bell_pepper}, {aji_dulce}, {garlic}, {recao}, {cilantro}, a splash of {olive_oil}, and a pinch of {kosher_salt} to a coarse green paste; keep it rustic rather than fully smooth for better texture.
2. Pat {shrimp} dry so they sear instead of steam, then season with {kosher_salt}, {black_pepper}, and a little {sazon}.
3. Heat {vegetable_oil} in a deep skillet over medium heat to frying temperature, then fry {green_plantain} in batches until golden and tender through, turning as needed so they color evenly without burning.
4. Drain and immediately mash {green_plantain} with {garlic}, {pork_rinds}, {olive_oil}, and {kosher_salt} in a pilón or sturdy bowl until cohesive but still slightly chunky, then shape into domes so the mixture stays light.
5. In a large skillet over medium heat, warm {olive_oil}, sweat a spoonful of {make_sofrito} with a pinch of {kosher_salt} until fragrant, then bloom the remaining {sazon} briefly. Stir in {tomato_sauce} and let it reduce until glossy before adding {chicken_broth}. Add {shrimp} and cook gently until curled and just opaque, then finish with {butter} and {lime} for a silky bright sauce.
6. Set the {green_plantain} domes on warm plates, spoon over the {shrimp} and sauce right away, and finish with a little {cilantro} and an extra squeeze of {lime} for freshness.