Shrimp Mofongo

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• 4 ripe Plantains (Peeled and cut into 1 inch pieces)
• 2 Cups Vegetable Oil (For frying) 
• 1 Cup Chicken Stock
• 1 Strip of Bacon (Cooked and Chopped)
• 1lb Large Shrimp (Peeled and Deveined)
• 1 Clove Garlic (Minced)
• 1 Red Bell Pepper (Finely Diced)
• 1 Green Bell Pepper (Finely Diced)
• 1/2 Yellow Onion (Finely Diced)
• 1/4 Cup Celery (Thinly Sliced)
• 1/4 Cup Diced Tomatoes
• 4 Tbs Creole Seasoning (See homemade substitution below)
• 4 Tbs Tomato Paste
• 4 Tbs Butter
• 2 Tbs Worcestershire Sauce
• 4 Tbs Green Onion

Note Alternative Creole Seasoning

• 4 Tbs Smoked Paprika
• 2 Tbs Chili Powder
• 2 Tbs Salt
• 2 Tbs Onion Powder
• 2 Tbs Garlic Powder
• 2 Tbs Oregano
• 1 Tbs Thyme
• 1 Tbs Cracked Pepper
• 1 Tsp Cayenne Pepper (Optional, if you want a little extra kick)

Shrimp:

• In a bag, place the Shrimp and 2 Tbs of Creole Seasoning and shake, ensuring the surface of the shrimp is well coated
• Set aside for 15 minutes

Plantains:

• Bring Oil up to medium high temp in a large pot
• Soak Plantains in salt water for 15 minutes while oil is warming up
• Add in the chopped Plantains to the oil
• Let fry for 10 to 12 minutes, or until Plantains are lightly browned and tender
• Remove Plantains from oil and set aside

Broth:

• Melt Butter in a pan on medium heat
• Add in the Red and Green Bell Peppers, Onion, Celery and Garlic and sauté for 5 to 7 minutes or until vegetables are tender.
• Remove 4 Tbs of the sautéed vegetables and set aside
• Add in the Chicken Stock and bring to a boil
• Mix in the Worcestershire Sauce, remaining Creole Seasoning, Diced Tomatoes and Tomato Paste
• Stir until well combined 

Mofongo:

• Mash the fried Plantains, combining the Bacon Crumble and sautéed vegetables pulled from the broth, mixing until desired consistency
• Shape into 4 small bowls and place on a plate.

Stew:

• Add in the Shrimp to the broth and let cook until shrimp is pink in color, roughly 5 minutes
• Pull stew off the heat and set aside 

• Add the stew to the Mofongo bowl made earlier, garnishing with the green onions and serve while hot.