Mofongo and garlic shrimp with a side salad at El Rincon Latino Restaurant in Meriden. Cook Jose Luis Lopez shared his process of making the iconic Caribbean dish. Photos by Karla Santos, Record Journal

New Meriden restaurant shares recipe for garlic shrimp mofongo


New Meriden restaurant shares recipe for garlic shrimp mofongo

reporter photo

MERIDEN – Summer season and seafood dishes are a popular match. El Rincón Latino Restaurant – a new eatery in Meriden – recently shared how to make garlic shrimp mofongo, a Puerto Rican favorite.

Cook José Luis López started with the mofongo, which mainly consists of green plantains and oil. To make mofongo, peel green plantains, cut them into small circles and then fry them at medium heat. While waiting on the green plantain to cook, you can begin with the garlic shrimp. 

For the recipe, you will need shrimp, butter, white wine, garlic, chopped cilantro and saffron powder, which provides color and flavor, Lopez said. 

The next step is to place a pan with butter over medium heat and then add all the ingredients. Add the cilantro last. The mixture needs to be cooked for approximately two minutes.

When the fried plantains are ready, mash them using a wooden mortar and pestle, also known as pilón. Add some sauce from the shrimp to the plantains to give the mofongo a softer texture.

Finally, remove the mofongo from the pestle and place it on a plate. On top of the mofongo, add some of the shrimp and sauce, while placing the rest of the shrimp around it. Garnish the dish with some chopped cilantro. To add some greens, serve with a salad.

To learn more about El Rincon Latino Restaurant, 81 W. Main St., call 475-775-5691 or visit the eatery on Facebook.

ksantos@record-journal.com203-317-2364Twitter: @KarlaSantosNews



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