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It’s the first Secret Sauce episode outdoors! Join Dan “Grossy” Pelosi as he visits César Pérez’s home to learn how to make mofongo de camarones with mashed plantains and shrimp in a savory sofrito sauce. Flavorful and rich with contrasting textures, this meal is unforgettable. GET THE RECIPE ►► https://f52.co/3v6NHqV Also featured in this video Food52 x Dansk Købenstyle Casserole: https://f52.co/3RIEFKt (Similar) Five Two Bamboo Double Sided Cutting Board: https://f52.co/3aPyio5 PREP TIME: 30 minutes COOK TIME: 45 minutes MAKES: 2 INGREDIENTS 12 large shell-on shrimp, peeled and deveined, shells reserved 1 teaspoon Diamond Crystal kosher salt, plus more to taste ½ teaspoon dried oregano ½ teaspoon dried thyme ½ teaspoon garlic powder ½ teaspoons onion powder ½ teaspoon freshly ground black pepper ¼ teaspoon smoked paprika ¼ teaspoon ground annatto ¼ teaspoon ground cumin 4 tablespoons extra-virgin olive oil, divided 2 green plantains 3 sprigs culantro (aka recao, sawtooth coriander, chadon beni), chopped 3 sprigs cilantro, chopped 1 small shallot, minced 7 garlic cloves, 4 peeled and halved, 3 peeled and whole 5 ají dulce sweet peppers, minced 1 small green cubanelle pepper, seeded and minced Canola oil, for deep frying (at least 2 cups) 1 dried bay leaf 4 ounces Spanish-style tomato sauce or 2 tablespoons tomato paste ½ cup light beer (Medalla Light or any pilsner) 2 tablespoons unsalted butter, divided 2 oz chicharrones (fried pork rinds) SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: / food52 Instagram: / food52 Pinterest: / food52 Twitter: / food52 TikTok: / food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.