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Mofonguito de Camarones


Ingredient Amount Prep
Spanish Onions 2 cups peeled, roughly chopped
Cubanelle Peppers 2 cups stemmed, seeded, roughly chopped 
Garlic Cloves 18  chopped
Cilantro 1 1/2 cups roughly chopped
Culantro 1 cup roughly chopped 
Flat Leaf Parsley 1 cup roughly chopped
Plum Tomatoes 4 each cored, diced
Red Bell Pepper 1 each stemmed, seeded, roughly chopped 
Ajices Dulces 8 each (if u don't have, sub 1 red bell)
Green Bell Peppers 1 each stemmed, seeded, roughly chopped 
Extra Virgin Olive Oil  as needed  
Kosher Salt to taste  


  1. In a food process add the onions and cubanelle peppers and pulse until coarsely chopped. Add the rest of the ingredients one at a time, and two Tbs olive oil pulsing to chop further. Be careful not to over puree this mixture.  Adjust seasoning with salt. 
  2.  In a medium sized sauté pan over medium high heat add a small amount of olive oil. Once pan is hot, but not smoking hot, add 3 lightly seasoned shrimp and a spoonful of soffrito. Sauté lightly until shrimp is cooked through and soffrito is lightly toasted. Finish with a piece of cold butter and a squeeze of lime folded in and if necessary a pinch of salt. Spoon 1 shrimp each (with soffrito) into 1 each monfonguito. Top with a spoonful of pico de gallo and a drizzle of garlic and cilantro sauces.