Camarones al Ajillo (Shrimp in Garlic Sauce) with Monfongo by Ana 1 lb of cooked extra large shrimp peeled, deveined and tail on. Shrimp Stock 1 small Spanish onion, diced 1 cup of green, red and yellow peppers Salt & pepper to taste 2 garlic cloves, finely minced 2 tablespoons of sofrito In a big sauce pan, place ½ cup of the shrimp broth with 2 tablespoons of sofrito, salt, pepper and garlic on medium heat place the shrimp into the mixture and stir well. Put the onions and peppers and cook for five minutes on medium heat. Monfongo Six green plantains Oil for frying salt and pepper to taste ¼ cup of chicken stock 3 tablespoon s of sofrito Cut the plantain into 3 inch pieces, put them in salt water for 15 minutes and drain. In the frying pan heat oil until hot. Place the pieces in the hot oil, be careful, cook until light golden color. Remove them from the heat and put in a paper towel to absorb the excessive oil. In a pot on medium heat the broth and add the sofrito to the broth for 10 minutes. Mash the plantains in a pilon or bowl and add broth to it. Add, salt and pepper to taste On a bowl or plate scoop the plantain mixture and top with the shrimp mixture. This serves 3
Posted on: Thu, 14 Nov 2013 01:29:58 +0000
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