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Yucca Mofongo with Shrimp Mojo

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  • Prep 20 min
  • Total 45 min
  • Ingredients 13
  • Servings 4
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As Puerto Ricans, our weakness for mofongo inspires us to create delicious combinations and variations to enhance the flavor of this dish. One such variation is using yucca instead of the traditional green plantains. Yucca provides a smoother and more pleasant flavor, which allows you to complement it with seafood, fried meat or stewed breast fillets. You may also use this mofongo to stuff Thanksgiving turkeys or chickens.
by Jeannette Quiñones Cantore
Updated Sep 28, 2015
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Ingredients

  • 3 lbs of yucca
  • 1/2 pound of crunchy smoked bacon
  • 2 garlic cloves, mashed
  • 2 cups frying oil

Ingredients for the mojo (sauce)

  • 2 pounds of raw and peeled shrimp
  • 1 red onion, finely chopped
  • 2 garlic cloves, chopped
  • 1/2 cup of tomato sauce
  • 2 teaspoons of stuffed olives
  • 1 bay leaf
  • 1/8 teaspoon oregano
  • 1 tablespoon of olive oil for the mojo
  • Salt and pepper to taste

Directions

  •  
    1
    Peel and cook the yucca in 2 liters of water with 1 teaspoon of salt for 20 minutes. Using a knife or a fork, check if it is tender.
  •  
    2
    Drain it and dice it, heat the oil, and fry the yucca until brown. Place it on paper towels and then mash it on a mortar. While smashing the yucca, add garlic and crunchy smoked bacon. Mold into the shape of a bowl.
  •  
    3
    While you boil the yucca, you can prepare the mojo criollo. Begin by frying onion and garlic on a skillet with olive oil, only until they are tender. Add tomato sauce, 1 cup of water and the bay leaf. Cook for 15 minutes letting the sauce thicken, then add the raw shrimp and cook them just for 2 minutes. If you overcook them, they will get hard and stringy.
  •  
    4
    Serve the sauce over the yucca mofongo.

Expert Tips

  • tip 1
    If you wish, you can use bacon. You can use garlic according to your family's taste.
  • tip 2
    You can also skip frying the yucca. This step helps the yucca acquire a firmer consistency, so it does not look like puréed yucca when you mash it.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • As Puerto Ricans, our weakness for mofongo inspires us to create delicious combinations and variations to enhance the flavor of this dish. One such variation is using yucca instead of the traditional green plantains. Yucca provides a smoother and more pleasant flavor, which allows you to complement it with seafood, fried meat or stewed breast fillets. You may also use this mofongo to stuff Thanksgiving turkeys or chickens.
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