Mofongo is a Puerto Rican dish, with Angolan roots. And, as Irma says, like any true Dominican, she can never get enough plantains, plus she loves shrimp. According to Irma, this dish represents ...

Season the mofongo with salt and pepper; keep warm. In a large skillet, heat the remaining 1/4 cup plus 2 tablespoons of olive oil until shimmering. Add the shrimp and remaining garlic ...

Return the shrimp to the pan to rewarm. Take the pan off the heat. 6. To serve, press the plantain mixture into 8 oz ramekins. Add a little of the sauce to a plate in a circle, unmold the mofongo ...

Try the mofongo overflowing with garlicky shrimp, the pollo al horno, and their ceviche Dominicano, which is fried pork chunks soaking in lime juice. It’s delicious. The massive refrigerator at ...

and shrimp piled on "trifongo" in a way that resembles a volcano, hence the name. Unlike regular mofongo, trifongo is made with three different starches: green and yellow plantains and cassava.

Grab a seat on the big patio and dive into towering plates of slow-cooked meat, fluffy dirty rice, crispy tostones, and creamy, garlicky shrimp mofongo. They also put together a damn good cubano ...

At the end, you're served a plate with a mountain of deliciousness. The mofongo relleno camarones at Batey come with the signature mountain of mofongo, topped with a red sauce and shrimp.

Casa Del Mofongo co-owner Michael Collado poses with plates of roasted pork mofongo, left, and shrimp mofongo with creole sauce at the downtown Bethlehem restaurant in 2019. “We’re going to ha ...

with a base of mofongo (mashed fried plantains) or rice and beans, topped with proteins and add-ons like mango habanero fried chicken, pernil (shredded pork), steak, Jack Daniels shrimp or roasted ...