Puerto Rican Prawns with Lobster-Yucca Mofongo and Sofrito Broth Recipe

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Puerto Rican Prawns with Lobster-Yucca Mofongo and Sofrito Broth
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Ingredients
22
Count
Nutrition
9162
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Heat vegetable oil to 375 degrees F in a heavy-duty 4-quart stockpot.
  2. Heat 2 tablespoons achiote oil in a skillet and saute the lobster meat until just warm. Remove from pan and place on a clean plate. Cover the lobster with plastic wrap and keep warm while preparing the yucca.
  3. Place the yucca in the hot vegetable oil and deep fry until golden brown, about 3 to 4 minutes. When the yucca is ready, place in a bowl and add the remainder of the achiote oil and the garlic. Season with salt and pepper and toss to distribute all ingredients evenly. Mash the yucca until there is an even red color throughout the mixture. Add the warm lobster to the yucca and fold together. Using your hands, fill a greased 1 cup mold (pilon) with the mofongo and pack firmly to form a mold. Remove the mofongo from the mold by turning the mold upside down and tapping gently. Repeat this procedure with remaining yucca mixture. You should have 4 pilon shaped mofongos. Place on a plate, wrap in plastic, and keep warm while preparing the prawns.
  4. For the prawns, heat olive oil in a large saute pan. Season the prawns with salt and pepper and cook 30 seconds per side. Add 4 cups of the sofrito broth to the prawns and simmer until prawns are cooked through, about 5 to 7 minutes. To serve, place 1 mofongo in the middle of 4 pasta bowls and arrange 3 prawns around each of the mofongo. Ladle broth over mofongo and serve immediately.
  5. Achiote Oil:
  6. Heat the olive oil in a 2-quart saucepot. Add the annatto seeds and remove from heat. Let steep at room temperature for 4 hours. Strain oil into a glass container. Keeps for up to 1 month.
  7. Yield: 2 cups
  8. Sofrito Broth:
  9. Heat the achiote oil in a saucepan. Add the bell pepper, aji dulce, onion, garlic, tomatoes, and recao and saute for 4 minutes, stirring constantly. Add the shrimp stock, tomato puree, and olives and simmer gently for 20 minutes until all flavors are combined to an aromatic broth. Remove from heat, stir in cilantro, and serve.
  10. Yield: 1 quart
  11. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 9162.24 Kcal (38360 kJ)
Calories from fat 5650.63 Kcal
% Daily Value*
Total Fat 627.85g 966%
Cholesterol 1577.33mg 526%
Sodium 8559.62mg 357%
Potassium 463.52mg 10%
Total Carbs 629.31g 210%
Sugars 577.81g 2311%
Dietary Fiber 23.11g 92%
Protein 259.03g 518%
Vitamin C 39.9mg 67%
Vitamin A 0.6mg 20%
Iron 10.3mg 57%
Calcium 58.2mg 6%
Amount Per 100 g
Calories 834.1 Kcal (3492 kJ)
Calories from fat 514.42 Kcal
% Daily Value*
Total Fat 57.16g 966%
Cholesterol 143.6mg 526%
Sodium 779.24mg 357%
Potassium 42.2mg 10%
Total Carbs 57.29g 210%
Sugars 52.6g 2311%
Dietary Fiber 2.1g 92%
Protein 23.58g 518%
Vitamin C 3.6mg 67%
Vitamin A 0.1mg 20%
Iron 0.9mg 57%
Calcium 5.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 234.8
    Points
  • 252
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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