Dominican Yuca Mofonguitos with Creole Garlic Shrimp and Pumpkin Cream

Name: Dominican Yuca Mofonguitos with Creole Garlic Shrimp and Pumpkin Cream
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Dominicana
Ingredients: 1.5 lb peeled yuca, cut into chunks; 1.5 tsp salt; 8 cloves garlic; 3 tbsp olive oil; 3 oz crispy pork cracklings; 1 lb large shrimp, peeled and deveined; 2 tbsp lime juice; 1 tsp dried oregano; 1 tsp black pepper; 1/2 cup red bell pepper; 1/2 cup green bell pepper; 1/3 cup Dominican sweet peppers; 3/4 cup red onion; 1/4 cup fresh cilantro; 2.5 cups pumpkin, cubed; 1.5 cups chicken broth or water; 1/2 cup evaporated milk; 1 tbsp butter

An original Dominican recipe featuring small yuca mofonguitos mashed with garlic and chicharrón, topped with Creole garlic shrimp and finished with a silky savory pumpkin cream. It is a comforting, flavorful dish with a distinctly Caribbean contrast of textures.

30 minPrep

35 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g peeled yuca, cut into chunks (without the fibra central si es muy gruesa)
8 g salt (divided)
24 g garlic (6 cloves for the yuca, 2 for the camarones)
45 ml olive oil (divided)
80 g crispy pork cracklings (lightly crushed)
450 g large shrimp, peeled and deveined (crudos)
30 ml lime juice (fresh)
2 g dried oregano
2 g black pepper (divided)
80 g red bell pepper (cut en cubitos small)
80 g green bell pepper (cut en cubitos small)
40 g Dominican sweet peppers (chopped finos)
100 g red onion (chopped en cubitos)
15 g fresh cilantro (chopped)
350 g pumpkin, cubed
360 ml chicken broth or water (for cocer the auyama)
120 ml evaporated milk
15 g butter

Nutrition facts

per serving

545 kcal

Calories

28 g

Protein

38 g

Carbs

30 g

Fat

5 g

Fiber

33 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfish

Instructions

1
1. Place the yuca in a pot with enough water and 4 g (3/4 tsp) of salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove any tough inner fibers, and reserve 120 ml (1/2 cup) of the cooking water.
2
2. While the yuca cooks, season the shrimp with the lime juice, dried oregano, 2 g (3/8 tsp) salt, and 1 g (1/2 tsp) black pepper. Mix well and let rest for 10 minutes.
3
3. For the pumpkin cream, place the pumpkin in a small saucepan with the chicken broth or water. Cook covered over medium heat for 12 to 15 minutes, until soft. Add the evaporated milk, butter, and 1 g (1/4 tsp) black pepper. Blend or mash until smooth. Keep over very low heat to stay warm, without letting it boil hard.
4
4. In a large skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Sauté half of the red onion, half of the red bell pepper, half of the green bell pepper, and half of the sweet peppers for 3 to 4 minutes, until softened. Add 6 minced garlic cloves and cook 30 seconds more.
5
5. Mash the hot yuca in a pilón or large bowl with the sautéed vegetables, crushed chicharrón, 15 ml (1 tbsp) olive oil, and 60 to 120 ml (1/4 to 1/2 cup) of the reserved cooking water as needed. The mixture should be moist but hold its shape. Stir in half of the chopped cilantro and adjust with the remaining 2 g (3/8 tsp) salt if needed.
6
6. Divide the yuca mixture into 8 portions and shape into small compact mofonguitos using your hands or a mold. Keep covered so they do not dry out.
7
7. In the same skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium-high heat. Add the rest of the red onion, red bell pepper, green bell pepper, and sweet peppers. Cook for 2 to 3 minutes. Add the remaining 2 garlic cloves and stir for 30 seconds.
8
8. Add the shrimp and sauté for 2 to 4 minutes, until pink and just cooked through. Add the remaining cilantro and toss. Do not overcook so they stay juicy.
9
9. If you want to keep the mofonguitos warm longer, place them on an oven-safe tray and warm them for 5 minutes at 180 °C / 350 °F.
10
10. To serve, spoon pumpkin cream onto each plate, set 2 mofonguitos per serving on top, and finish with the Creole garlic shrimp and their sautéed vegetables. Serve immediately.

Chef tips

For the best texture, mash the yuca while it is still very hot. If it cools too much, it becomes harder to compact. Cook the shrimp only until pink.

Substitutions

You can replace the evaporated milk with coconut milk for a dairy-free version, and swap the chicharrón for extra olive oil for a lighter variation, though the traditional texture will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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