Description
A delightful fusion of flavors, this Garlic Shrimp Mofongo features a creamy, garlicky plantain base topped with succulent shrimp, embodying the comfort of Puerto Rican cuisine.
Ingredients
- 4 green or slightly yellow plantains
- 4 cloves garlic, minced
- 2-3 tbsp olive oil or butter
- 1/4 cup pork cracklings (chicharrón), optional for added crunch
- Salt and pepper, to taste
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp butter or olive oil for cooking shrimp
- Additional 4 cloves garlic, minced
- Optional: paprika or fresh cilantro for garnish
- Lime wedges
- Sautéed vegetables or Puerto Rican rice and beans as side options
Instructions
- Prepare Plantains: Peel and cut the plantains into 1–2 inch pieces. Boil them in salted water until tender, about 10–15 minutes, or fry for more flavor.
- Mash Mofongo: Drain the plantains, then mash them in a mortar with garlic, oil, and pork cracklings if using. Season with salt and pepper to taste.
- Cook Garlic Shrimp: In a skillet, heat butter or oil over medium heat, sauté garlic until fragrant, then add shrimp. Cook for 3–4 minutes per side until pink and opaque.
- Assemble Dish: Mold mofongo into bowls, top with garlic shrimp, and drizzle pan juices over the top.
- Serve: Garnish with cilantro or lime wedges and serve immediately.
Notes
Store leftovers in separate airtight containers for up to 3 days. Mofongo can be frozen for up to a month. Best reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking, Sautéing
- Cuisine: Puerto Rican