Recipe for Puerto Rican staple mofongo relleno which is mashed fried plantains stuffed with garlic, olive oil, spices, and shrimp then topped with creamy roasted red pepper sauce
Cut the ends of the plantains, peel them and cut into 1-inch thick pieces and let them soak in salted water for 15 minutes. Drain the plantains and dry them very well.
When removing the plantains from the oil, place them on a napkin to drain the oil well before mashing them.
Add bacon to frying pan and cook 5 minutes, then add onions and red peppers, stirring occasionally. Continue cooking until bacon is crisp and onion is soft and caramelized. (If not using bacon just use oil with the vegetables and saute them)
Use the mortar and pestle or large bowl with potato masher. Mash plantains then add minced garlic, spices, and cilantro. Then add the bacon, onions red pepper and all of the grease from the pan. Knead until everything is well mixed.
Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Sprinkle freshly ground black pepper and salt over shrimp. Add shrimp to pan; cook 2 minutes on each side or until shrimp are done.