Directions
Step 1
Make the inventory: Peel and devein the shrimp, then put aside, reserving the shells. (You must have about 2 cups of shrimp shells.) To a big pot, add the shrimp shells, fish sauce, salt, cilantro, culantro, lemongrass, peppers, garlic, onion, and eight cups of water. Carry to a boil, then flip the warmth to low and simmer for 20–half-hour.
Step 2
In the meantime, make the mofongo: To a big deep skillet fitted with a deep-fry thermometer, add the vegetable oil and switch the warmth to medium-high. When the temperature reads 375°F (it’s also possible to take a look at the temperature by dropping a small of piece of plantain into the oil; it ought to sizzle and float on contact), working in batches, gently add the plantains and fry, turning sometimes with tongs, till golden brown on all sides, about 5 minutes per batch. Utilizing tongs, switch the plantains to a paper towel-lined plate. Repeat with the remaining plantains.
Step 3
Whereas the plantains fry, to a small skillet over medium warmth, add the olive oil. When it’s scorching and shimmering, add the garlic, flip off the warmth, and cook dinner within the residual warmth, stirring sometimes, till evenly browned, 1–2 minutes. Put aside.
Step 4
To a pilón or mortar and pestle, add 1 cup of the fried plantains, 1 / 4 of the sautéed garlic and its oil, and season to style with salt. Utilizing the pestle, mash the plantains, repeatedly scraping the perimeters into the middle, till the components are totally integrated and the feel resembles a free dough, about 5 minutes. Utilizing your fingers, scoop out the mashed combination and kind into a person mofongo, roughly the scale of a baseball. Switch to a soup bowl, then repeat with the remaining plantains and garlic. (You must have about 4 balls whole.)
Step 5
Make the shrimp: Pressure the inventory via a fine-mesh sieve right into a medium pot, discarding the solids. Carry the inventory to a boil, then season to style with extra fish sauce and salt. Add the shrimp, take away from the warmth, and permit to sit down till the shrimp are now not translucent, 2–3 minutes.
Step 6
Utilizing a slotted spoon, divide the shrimp among the many bowls with mofongo. Pour 1 cup of inventory into every bowl, round or over the mofongo. Garnish with the cilantro, avocado, lime, and scorching sauce, and serve instantly.
