This summer my family and I spent 12 days in the beautiful island of Puerto Rico. It was the first time my husband and I went together as a family since we’ve been married. After 7 years I was finally able to meet his extended side of the family. It was such a sweet time. I also got to visit my 101 year old grandmother and introduce her to my little family. Yes you read that right 101 years young! I hope I inherit those genes.
While I was out there I was on a hunt for the best Mofongo! Thankfully I can inform you that I found it! We went to Los Kioskos de Luquillo on my husbands birthday and ate a Kiosko #22 “Jibaros Borinquen Restaurant.” Check them out here! Everything was absolutely amazing. Every time we go to Puerto Rico I will make sure to add it to my “must visit” list.
I ordered Shrimp in a creamy sauce, a side of Mofongo and a plain Arepa. When my plate came I drenched the Mofongo in the sauce. It was the BEST creamy shrimp sauce I have ever had. To be honest I had never had anything like it with Mofongo, traditionally Ajillo sauce is more of a garlic buttery sauce. Nevertheless they are both fantastic options, but I will say my new favorite is the creamy Ajillo sauce.
Of course, I came home had to remake this sauce, and I must say it was pretty spot on.
I hope you enjoy it as much as I do. If you are planning a trip to Puerto Rico add Jibaros to your list I promise you will not regret it. Another one of my recommendations is their Arroz Mamposteao its equally as delicious as the sauce and pretty much anything on their menu.
Shrimp in Creamy Sauce
Ingredients
- 1 tbsp Butter
- 6 tbsp Butter
- 3 tbsp Avocado Oil
- 1 lb Raw Shrimp peeled and deveined
- 4 cloves Garlic minced
- 1/2 cup Dry White Cooking Wine
- 1 1/2 cup Heavy Whipping Cream
- 1/2 – 3/4 cup Parmesan Cheese
- 1 handful Spinach Optional
- Salt
- Pepper
- Olive Oil
Instructions
- Season Shrimp with salt and pepper.
- Heat oil in skillet + 1 TBS of butter in skillet.
- Cook shrimp for 1 – 2 minutes per side or until pink, and remove.
- Melt 6TBS of butter in the skillet over medium heat.
- Add the garlic and cook for 30 seconds or until fragrant (do not burn).
- Add ½ of white wine and let it reduce in size.
- Add 1 ½ cup of cream and allow it to come to a simmer.
- Season with salt and pepper.
- Incorporate the parmesan cheese and allow it to melt.
- Add the handful of spinach, and shrimp or protein of your choice.
- Drizzle with olive oil. *Optional
- Put the lid on and allow the steam to wilt the spinach for a few minutes.
- Serve over pasta or some yummy Mofongo.
