Shrimp mofongo in creole sauce

During our recent travel to Puerto Rico, we tried a local dish (both from a food truck and a restaurant). The main ingredient is fried plantains. The plantains are picked green and fried, then mashed with salt, garlic, and oil in a wooden mortar and pestle. It is stuffed with either seafood (shrimp/octopus), chicken, or beef. I wasn't adventurous enough to try the octopus during our stay.

I had shrimp mofongo in garlic sauce and creole sauce, both were delicious. Although, the garlic was really good, I definitely loved the flavors the creole sauce brought to this dish. I will definitely be making this again!


  • Shrimp
  • 4 green plantains (4 servings)
  • 2 cups oil (for frying)
  • 3-4 garlic cloves
  • salt
  • 4 teaspoon of olive oil
  • 1 medium Onion
      For the Creole Sauce, I followed (please view the blog for added list of ingredients & directions          to cook the sauce). **Ingredients listed separately on website**

      French Caribbean Creole Sauce For Fish And Grilled Meats

1. Cook the above sauce.

Feel free to watch this video that covers steps 2-4 (

2. Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes, drain them and dry them before putting them on the hot skillet with oil.

  • 3.
    Fry them for about 12 minutes at medium-low heat or until they turn light brown. Make sure to turn them. Do not brown them too much, so they are easy to mash. Stick a fork in them to check if they are done.
  •  Remove them and mash them on a mortar. Add some mashed garlic.
  • 4. Once you have mashed all the plantains, mold them into the shape of half sphere using your hands or a container. 
  •       Stuff with shrimp cooked in creole sauce in the middle. Serve hot.


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