Mofongo and shrimp stew

Ingredients:

Shrimp stew

• 450 g medium-sized shrimp, peeled and deveined
• 2 tsp. adobo seasoning
• 2 tbsp. l. olive oil
• 2 tsp dried oregano
• 0.5 tsp smoked paprika
• 3 Manzanilla olives, coarsely chopped, + 1 teaspoon brine
• 1 bunch fresh cilantro, finely chopped
• 1 medium onion, thinly sliced
• 1 chopped roasted sweet pepper
• 1 can (240 ml) of light beer
• 1 cup canned diced tomatoes
• 0.5 cup tomato sauce
• 1 cup frozen green peas
• Juice of half a lemon

Mofongo

• 2 cups corn oil or grapeseed oil for frying
• 3 large or 4 medium green plantains (about 1 kg), peeled and cut into 5 cm thick pieces.
• 0.5 cups olive oil
• 3 small cloves garlic, grated
• 0.5 cups chopped pork rinds, optional
• Special equipment: large mortar and pestle

Adobo seasoning

• 1 tbsp lemon pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder or flakes
• 1 tbsp. l. dried oregano
• 1 tbsp dried parsley flakes
• 1 tbsp annatto powder
• 0.5 tbsp cumin
• 1 tbsp. salt
• Mix all ingredients in a separate bowl.

Preparation:

1. Shrimp stew:
   
   Pat the shrimp dry with paper towels and place in a bowl. Toss with adobo, a pinch of salt, and a few grinds of black pepper and set aside.
2. In a medium skillet, heat the olive oil over medium-high heat. Add the oregano, smoked paprika, olives and brine, cilantro, onion, roasted bell pepper, and a pinch of salt. Cook over medium heat, stirring frequently, until the onion is translucent, about 3 minutes.
3. Pour in half the beer, scraping up any browned bits from the bottom, and simmer over low heat for 1 minute. Add the diced tomatoes, tomato sauce, and remaining beer. Cook over medium-high heat until the liquid has reduced by a third, about 5 minutes, then reduce the heat to low and keep warm.
4. Mofongo:
   
   Heat a large, heavy-bottomed skillet over medium-high heat and add the corn oil. Heat to 160°C (325°F) or until the oil begins to shimmer when inserted with a wooden spoon.
5. Add the plantains to the oil, reduce the heat to low, and fry, turning once, until lightly golden and cooked through but not crisp, about 15 minutes. Pat the plantains dry with paper towels and season with salt.
6. Combine the olive oil and garlic in a mortar and pestle and crush until a paste forms. Sprinkle with about 1 teaspoon of salt. Transfer the mixture to a small bowl and set aside.
7. Add 5-6 pieces of fried plantains, 1 tablespoon of the garlic mixture, and about 2 tablespoons of crushed pork rinds, if using, to the same mortar and pestle. Mix until smooth. Scoop out the mofongo with a spoon and use your hands to spoon the mixture into the bowl, creating a bed for the shrimp stew. Repeat 3 more times.
8. Innings:
   
   Return the mofongo to medium-high heat and cook until it begins to simmer. Add the peas and cook for 1 minute. Add the shrimp and lemon juice, then continue cooking until the shrimp are cooked through, 3–4 minutes. Transfer the mofongo to plates and spoon the shrimp and stew onto them.