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NEW PLANTAIN DUMPLINGS STUFFED WITH SHRIMP
(NUEVO MOFONGO RELLENO DE CAMARONES)
Servings 6
STUFFING:
2 tablespoons extra virgin olive oil
3 large garlic cloves, peeled and crushed
1/4 pound smoked ham, diced
1/4 cup sliced scallion
1/4 cup roughly chopped cilantro
1/2 cup chopped manzanilla olives
juice of 1/2 lime
1 cup tomato puree
1 cup tomato sauce
2 pounds medium shrimp, peeled, cleaned, and cut in half
MOFONGO:
3 large or 6 medium green plantains
1/4 cup corn oil
Heat the olive oil in a large skillet. Add the remaining stuffing ingredients, except the shrimp, and saute over medium heat for 5 minutes. Add the shrimp and cook until they turn pink. Set aside.
Peel the plantains and cut them into 1/2-inch slices. Heat the corn oil in a large skillet and fry the plantain slices until golden brown. Drain on paper towels.
Mash 5 or 6 plantain slices in a mortar with a little of the stuffing liquid. Fold in 1/2 cup of the shrimp mixture and shape into a ball with your hands. Repeat the process five more times.
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