The foundation of Mofongo is the proper mashing of fried plantains in a pilón (wooden mortar and pestle). To add moisture and flavor, garlic, olive oil, and shrimp broth (or chicken broth) are added to the plantains.
For the Dominican version of Mofongo con Camarones, the key is the flavorful and thick Salsa Criolla (Creole sauce), which coats the shrimp and prevents the Mofongo from drying out.
Peel the plantains and slice them into pieces about 2-3 cm thick. Immediately soak the plantains in cold, salted water to prevent browning.
In a large skillet or pot, heat the oil to 185 °C (365 °F). Pat the plantains dry and fry in small batches for 7-10 minutes. They should soften and turn lightly yellow/brown, but not become crispy like chips. Remove and drain on paper towels.
In a larger pan, heat the oil/butter. Add the Sofrito and sauté for 2 minutes. Add the tomato sauce/paste, oregano, Sazón, and mix well.
Add the shrimp and broth/water. Simmer over medium heat for 3-5 minutes until the shrimp are opaque and the sauce has thickened. Do not overcook the shrimp. Season the sauce with salt and pepper. Remove from heat and keep warm.
This is the crucial step: In a mortar (pilón), crush the garlic with a little salt and olive oil to create a garlic paste (mojo).
Add a few pieces of fried plantain, a piece of chicharrón, and a tablespoon of warm broth. Mash until the mixture combines into a coarse, pasty mass. Continue until all plantains are processed.
Shape the plantain mixture into a large ball or use a small bowl/mold to create a cup shape with a well in the center.
Serve the shaped Mofongo immediately. Make a well in the center and fill it with the shrimp in Creole sauce, or pour the sauce and shrimp over the top of the Mofongo.
Garnish with fresh cilantro and serve with a side of green salad to balance the richness of the dish.