Garlic Shrimp Mofongo
A heartwarming combination of savory shrimp and perfectly mashed plantains, Garlic Shrimp Mofongo delivers rich flavors and comfort in every bite.
Ingredients
For the Mofongo
- 3 pieces green plantains Make sure they are unripe for the right texture.
- 1 lb shrimp, peeled and deveined Fresh or thawed frozen shrimp works well.
- 4 cloves garlic, minced Adjust according to taste preference.
- ¼ cup butter Can substitute with plant-based butter for a vegan option.
- ½ cup chicken broth Use vegetable broth for a vegetarian version.
- to taste salt and pepper Season as desired.
- as needed olive oil for frying Use enough to fry the plantains.
- as needed fresh cilantro for garnish Optional, for appearance and flavor.
Instructions
Preparation
- Start by peeling and cutting the green plantains into chunks.
- Have your shrimp peeled and deveined, ensuring they are cleaned and ready for cooking.
Cooking Plantains
- In a large skillet, heat olive oil over medium heat.
- Carefully add the plantain chunks to the hot oil and fry them until golden brown and slightly crispy, about 5-7 minutes.
- Remove the plantains from the skillet and place them on a paper towel to drain excess oil.
Mashing Plantains
- In a medium bowl, take the fried plantains and begin to mash them while seasoning with salt and pepper to taste.
- The texture should be smooth yet slightly chunky.
Preparing Garlic Shrimp
- In the same skillet, add the butter and let it melt over medium heat.
- Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Cooking Shrimp
- Add the cleaned shrimp to the skillet and cook for 3-4 minutes, stirring frequently, until pink and opaque.
- Pour in the chicken broth and stir well, allowing to simmer for 2-3 minutes.
- Taste and adjust seasoning with salt and pepper as desired.
Serving
- On serving plates, form the mashed plantains into a mound.
- Spoon the garlic shrimp and broth mixture generously over the mofongo.
- Sprinkle freshly chopped cilantro on top before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of chicken broth if necessary.