Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events.
Manolo Lopez (3)•
June 6, 2025
Season shrimp (1 ½ lb) with salt and black pepper (to taste).
Heat olive oil (2 Tbsp) in a wide pan over medium-high heat.
Add sofrito (½ cup) and sauté until fragrant, about 2 to 3 minutes.
Add shrimp to the pan and sear quickly on both sides until lightly golden but not fully cooked, about 1 per side.
Add white wine (¼ cup) and tomato sauce (½ cup), stirring gently to coat the shrimp.
Season with adobo criollo (1 tsp) and simmer for 2 to 3 minutes until the sauce slightly reduces and the shrimp are cooked through.
Turn off the heat and immediately stir in chopped cilantro (¼ cup).
Place a molded mofongo on each plate. Spoon the camarones a la criolla over and around the mofongo. Garnish with extra cilantro if desired.
Serve immediately while hot.
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