Mofongo-Stuffed Peppers with Creole Sofrito Shrimp

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Place the pepper halves on a baking tray, brush them with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and roast for 15 minutes until they start to soften.

2. 2

   While the peppers roast, heat the vegetable oil in a deep skillet to 350°F (175°C). Fry the green plantain slices for 8 to 10 minutes, until tender and lightly golden. Drain on paper towels.

3. 3

   In a pilón or sturdy bowl, mash the hot plantains with 4 minced garlic cloves, the crushed pork cracklings, chicken broth, and butter until you get a rustic but shapeable mixture. Adjust with 1/4 teaspoon salt and a pinch of black pepper.

4. 4

   Firmly stuff each roasted pepper half with the mofongo mixture, pressing lightly so it holds its shape. Return the tray to the oven at 400°F (200°C) for 10 minutes.

5. 5

   Meanwhile, pat the shrimp dry and season them with the remaining salt, remaining pepper, dried oregano, and ground cumin. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.

6. 6

   Add the remaining 2 garlic cloves and cook for 30 seconds. Stir in the sofrito and tomato paste; cook for 2 to 3 minutes, stirring, until the sofrito is fragrant and slightly thickened.

7. 7

   Add the seasoned shrimp and sauté for 3 to 4 minutes, until pink and fully cooked. Add the lime juice and toss well to lightly glaze them.

8. 8

   Serve two pepper halves per portion and top each one with sofrito shrimp. Finish with chopped fresh cilantro over the top.