Description
A comforting Puerto Rican classic updated for busy cooks: mashed fried plantains flavored with garlic and pork cracklings, topped with garlicky sautéed shrimp.
Ingredients
- 4 green or slightly yellow plantains
- 4 cloves garlic, minced (for the mofongo)
- 2-3 tbsp olive oil or butter (for frying/mashing)
- 1/4 cup pork cracklings (optional)
- Salt and black pepper, to taste
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp butter or olive oil (for cooking shrimp)
- 4 more cloves garlic, minced (for the shrimp)
- Optional garnishes: smoked paprika, fresh cilantro, lime wedges
Instructions
- Peel plantains by cutting off the ends and slicing shallowly along the peel. Cut into 1-2 inch pieces.
- Place plantain pieces in salted boiling water and simmer until tender, 10-15 minutes. Drain well. (Optionally pan-fry the boiled pieces in a little oil until golden).
- In a mortar and pestle or a bowl, combine the warm plantains, 4 minced garlic cloves, 2-3 tbsp olive oil or butter, and pork cracklings (if using). Mash until coarse. Season with salt and pepper.
- Form the mashed plantain mixture into bowls or hemispheres on plates. Press firmly.
- Heat 2 tbsp butter or oil in a skillet over medium heat. Sauté the remaining garlic until fragrant, then add seasoned shrimp and cook until pink and opaque, about 2-3 minutes per side.
- Place the garlic shrimp on or beside the mofongo, drizzle with pan juices, squeeze lime if desired, and garnish with cilantro or smoked paprika.
- Serve immediately to maintain texture.
Notes
Mofongo can be made ahead and stored separately from the shrimp. It reheats well, and is versatile with various proteins and garnishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Puerto Rican