Breadfruit Mofongo Stuffed with Rum Shrimp and Sweet Pepper Cream

Instructions

1. 1

   1. In a bowl, season the shrimp with the lemon juice, dried oregano, sweet paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the chopped garlic. Mix well and let rest for 10 minutes.

2. 2

   2. Heat the vegetable oil in a deep pot to 350°F / 175°C. Fry the cubed breadfruit for 10 to 12 minutes, until tender inside and golden outside. Remove and drain on paper towels.

3. 3

   3. While the breadfruit fries, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté half of the onion, half of the sweet peppers, and 1/4 cup of the sofrito for 3 to 4 minutes. Add the heavy cream, 1/2 cup of the stock, and the queso del país. Cook for 4 to 5 minutes, stirring, until a smooth cream forms. Adjust with a pinch of salt and pepper. Keep warm.

4. 4

   4. In another large skillet, heat the butter with the remaining tablespoon of olive oil over medium-high heat. Add the remaining onion, the rest of the garlic, and the remaining 1/4 cup sofrito. Cook for 2 minutes until fragrant.

5. 5

   5. Add the seasoned shrimp and sauté for 2 minutes. Carefully add the aged rum and let it reduce for 1 minute. Add the white vinegar, the remaining sweet peppers, the remaining 1 cup stock, and cook 3 to 4 minutes more, until the shrimp are pink and the sauce is lightly thickened. Stir in the culantro and adjust salt and pepper.

6. 6

   6. In a large mortar and pestle or a sturdy bowl, mash the hot fried breadfruit with the crispy pork cracklings. Gradually add 1/4 cup of the shrimp sauce to moisten the mofongo and mix until you get a rustic but shapeable mixture.

7. 7

   7. Shape 4 mofongo balls or bowls. Make a well in the center of each one and fill with the rum shrimp and some of their sauce.

8. 8

   8. Serve each mofongo in a shallow bowl and spoon the sweet pepper cheese cream around it. Finish with a little more fresh culantro on top and serve hot.