Light plantain mofongo with shrimp in criolla sauce

Ingredients

For 1 serving

• Plantain180 g
• Garlic2 cloves
• Shrimp150 g
• Tomatoes150 g
• Onion50 g
• Bell peppers60 g
• Cilantro6 g
• Vegetable broth80 ml
• Extra virgin olive oil10 g
• Saltto taste

Contains: shellfish, celery,

Method

1. Peel the plantain and cut it into roughly 3 cm pieces; boil it in salted water for 15 minutes, until fork-tender. Heat the vegetable stock.
2. Meanwhile chop the onion and peppers and cut the tomatoes into pieces; peel the prawns and remove the dark vein.
3. Drain the plantain and mash it with a potato masher or in a mortar with the crushed garlic, half the oil, a few spoonfuls of hot stock and a pinch of salt, until compact but soft.
4. Heat the remaining oil in a frying pan over medium heat and fry the onion and peppers for 4 minutes, until soft; add the tomatoes and a pinch of salt and cook for 8 minutes, until the sauce thickens.
5. Add the prawns and cook for 3 minutes, until pink and firm.
6. Shape the mofongo into a dome in an oiled small bowl, turn it out onto the plate and spoon the prawns and their sauce around it with torn coriander.