It’s the first Secret Sauce episode outdoors! Join Dan “Grossy” Pelosi as he visits César Pérez’s home to learn how to make mofongo de camarones with mashed plantains and shrimp in a savory sofrito sauce. Flavorful and rich with contrasting textures, this meal is unforgettable. GET THE RECIPE ►► f52.co/3v6NHqV
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PREP TIME: 30 minutes
COOK TIME: 45 minutes
MAKES: 2
INGREDIENTS
12 large shell-on shrimp, peeled and deveined, shells reserved
1 teaspoon Diamond Crystal kosher salt, plus more to taste
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoons onion powder
½ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
¼ teaspoon ground annatto
¼ teaspoon ground cumin
4 tablespoons extra-virgin olive oil, divided
2 green plantains
3 sprigs culantro (aka recao, sawtooth coriander, chadon beni), chopped
3 sprigs cilantro, chopped
1 small shallot, minced
7 garlic cloves, 4 peeled and halved, 3 peeled and whole
5 ají dulce sweet peppers, minced
1 small green cubanelle pepper, seeded and minced
Canola oil, for deep frying (at least 2 cups)
1 dried bay leaf
4 ounces Spanish-style tomato sauce or 2 tablespoons tomato paste
½ cup light beer (Medalla Light or any pilsner)
2 tablespoons unsalted butter, divided
2 oz chicharrones (fried pork rinds)
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