This Hispanic Heritage Month, we’re honoring the vibrant, interconnected cultures of the Caribbean diaspora with a classic dish that truly embodies the spirit of the region: Puerto Rican Mofongo de Camarones.

The Caribbean diaspora is a rich tapestry woven from Indigenous, African, European, and Asian roots. Its diversity shines brightest through food—where Spanish-speaking islands like Puerto Rico, Cuba, and the Dominican Republic share deep culinary traditions, techniques, and flavors with their West Indian neighbors. Celebrating Hispanic Heritage Month means honoring these shared roots across the entire archipelago.

At the heart of Caribbean cuisine is bold, unapologetic heat and flavor. Hot pepper sauces are a staple across every island kitchen, making WIPS Red Scotch Bonnet the perfect bridge for regional dishes. Its citrusy brightness naturally elevates fresh seafood, making it the ultimate match for juicy shrimp bathed in garlic broth—and an absolute game-changer when poured over savory, mashed plantain mofongo.

Here is a recipe that pairs the bold, citrusy heat of WIPS Red Scotch Bonnet with a traditional Puerto Rican Mofongo de Camarones (Garlic Shrimp Mofongo).

Spicy Garlic-Scotch Bonnet Shrimp over Classic Mofongo

Prep time: 15 mins | Cook time: 20 mins | Servings: 2

Ingredients

For the Mofongo Base:

3 green plantains, peeled and cut into 1-inch rounds

3 cloves garlic, minced

1 tsp WIPS Red Scotch Bonnet Pepper Sauce (adjust for heat tolerance)

3 tbsp olive oil or melted butter

4 oz chicharrón (pork cracklings), crushed (optional, for traditional crunch)

Vegetable oil, for frying plantains

Salt, to taste

For the WIPS Garlic Shrimp & Broth:

1 lb jumbo shrimp, peeled and deveined

2 tbsp olive oil

4 cloves garlic, thinly sliced

1 tsp WIPS Red Scotch Bonnet Peppa Sauce

½ cup low-sodium chicken or seafood broth

1 tbsp fresh lime juice

Fresh cilantro, chopped (for garnish)

Instructions

Step 1: Fry & Mash the Plantains

1. Heat 1–2 inches of vegetable oil in a skillet over medium heat. Fry the green plantain rounds for 10–12 minutes until light golden and tender inside (do not let them brown too deeply). Drain on paper towels.

2. Transfer the hot plantains into a wooden mortar (pilón) or large bowl.

3. Add minced garlic, olive oil, 1 tsp WIPS Red Scotch Bonnet, chicharrón, and a pinch of salt. Mash thoroughly until cohesive.

4. Shape the mixture into a dome or bowl shape using a cup or small bowl, then invert onto a plate.

Step 2: Sauté the WIPS Spicy Shrimp

1. Heat olive oil in a skillet over medium-high heat. Add sliced garlic and cook for 30 seconds until fragrant.

2. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink.

3. Stir in 1 tsp WIPS Red Scotch Bonnet, seafood broth, and lime juice. Simmer for 1–2 minutes until the broth reduces slightly into a glossy, fiery sauce.

Step 3: Assemble & Serve

1. Spoon the shrimp over and around the shaped mofongo dome.

2. Pour the spicy garlic-broth over the top so the mofongo absorbs the sauce.

3. Garnish with fresh cilantro and an extra drizzle of WIPS Red Scotch Bonnet!