Mofongo con Camarones a la Criolla
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•
Jun 6, 2025
Ingredients (9)
Ingredients (9)
Instructions
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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