Dominican Soft Pumpkin Mofongo with Creole Garlic Shrimp and Avocado Relish

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Place the pumpkin on a baking tray and toss with 1 tablespoon olive oil, a pinch of salt, a pinch of black pepper, and 1/2 teaspoon oregano. Roast for 20 to 22 minutes, until tender and lightly golden.

2. 2

   While the pumpkin roasts, boil the green plantains in a pot with enough water for 15 to 18 minutes, until very tender. Drain and reserve 120 ml / 1/2 cup of the cooking water.

3. 3

   In a small skillet, melt the butter over medium heat with half of the chopped garlic. Cook for 30 to 45 seconds, just until fragrant, without letting it brown too much.

4. 4

   Transfer the cooked plantains to a mortar or large bowl. Add the roasted pumpkin, garlic butter, hot broth, and the reserved 120 ml / 1/2 cup cooking water little by little. Mash and mix until you get a soft, creamy mofongo. Season with 1/2 teaspoon salt and a little black pepper.

5. 5

   In a bowl, season the shrimp with the remaining garlic, 1 tablespoon lime juice, the remaining oregano, 1/2 teaspoon salt, and the rest of the black pepper. Let them rest for 10 minutes.

6. 6

   For the avocado relish, combine the avocado, tomato, half of the red onion, sweet pepper, half of the cilantro, and 1 tablespoon lime juice in another bowl. Add a pinch of salt and mix gently so the avocado keeps its shape.

7. 7

   Heat the remaining olive oil in a large skillet over medium-high heat. Add the remaining red onion and sauté for 2 minutes. Add the seasoned shrimp and cook for 2 to 3 minutes per side, until pink and just firm. Add the final tablespoon of lime juice right after turning off the heat.

8. 8

   Serve a generous base of soft pumpkin mofongo on each plate. Top with the Creole garlic shrimp and finish with the avocado relish. Sprinkle with the remaining cilantro and serve immediately.