Mofongo with Cajun Shrimp and Beef Garlic Broth July 25 2014

Yields 4 servings

Mofongo

Ingredients

  • 1 lbs bag of Big Banana, Mofongo (Green Plantain pieces)
  • 20 Garlic Cloves
  • 1 each medium sized Red Onion slice
  • 4 strips of chopped Cooked Bacon
  • 2 c. Half and Half
  • 2 T. Sugar in the Raw
  • 1 tsp. Allspice
  • 1 tsp. Cumin
  • 3 T. Chiffonade Cilantro
  • ¼ tsp Crushed Red Pepper
  • 1 tsp Salt
  • ¼ tsp Black Pepper

Procedure

  1. Fry Mofongo for 45 seconds at 350 degrees.
  2. Fry Garlic cloves and onions for 1 minute.
  3. Drain Mofongo, Onions and Garlic and place into a sauce pot with bacon, cumin, allspice, sugar in the raw and cream.
  4. Bring to a simmer and cook covered for 5 minutes.
  5. Remove and place into a robot coupe (food processor) and puree for 3 minutes.
  6. Reserve warm until ready to serve.

Cajun Shrimp

Ingredients

  • 20 pieces of 21-25 ct Shrimp, peeled and deveined
  • 1 T. Raging Cajun Spice
  • 3 T. Vegetable Oil
  • ¼ tsp Kosher Salt
  • 3 T. Chiffonade Cilantro
  • Juice from 1 Lime

Procedure

  1. Heat skillet on Medium high heat for 1 minute.
  2. Add vegetable oil.
  3. Add shrimp.
  4. Season Shrimp with Raging Cajun Spice.
  5. Turn over shrimp and season with salt and pepper.
  6. Deglaze with Lime Juice and finish with Cilantro.

Beef Broth

Ingredients

  • 1 c. Beef Broth, Swansons
  • 1 T. Chiffonade Cilantro
  • 1 tsp Cumin, ground
  • 1 T. minced Garlic
  • 1 T. Vegetable Oil
  • Salt and Pepper to taste

Procedure

  1. Heat sauce pot on Medium heat for 1 minute.
  2. Add vegetable oil.
  3. Add garlic & cumin then sweat for 10 seconds
  4. Deglaze with Beef Bouillon and bring to a boil.
  5. Finish with Cilantro.