Garlic Shrimp Mofongo
A flavorful Puerto Rican dish combining crispy plantains and succulent shrimp in a garlic butter sauce, perfect for any occasion.
Ingredients
For the Mofongo
- 3 pieces green plantains Peeled and sliced
- 4 cloves garlic Minced
- 1 cup pork cracklings For added crunch
- 1 cup vegetable oil or olive oil For frying the plantains
- 2 tablespoons butter For sautéing garlic and shrimp
- 1 pound large shrimp Peeled and deveined
- ⅓ cup chicken broth Ensure gluten-free if necessary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley or cilantro Optional garnish
Instructions
Preparation
- Begin by peeling the green plantains and cutting them into thick slices.
- Heat the vegetable or olive oil in a skillet over medium heat.
Cooking Plantains
- Add the plantain slices and fry them for about 4 to 5 minutes on each side until golden and tender.
- Drain the fried plantains on paper towels to remove excess oil.
Mash the Plantains
- Using a mortar and pestle or a large bowl, mash the fried plantains, minced garlic, pork cracklings, and chicken broth together.
Shape the Mofongo
- Shape the plantain mixture into small domes or mounds on a plate.
Prepare the Shrimp
- In a clean skillet, melt the butter over medium heat and add minced garlic, sauté until fragrant.
Cook the Shrimp
- Add the peeled and deveined shrimp to the skillet, season with salt and black pepper, and cook for about 3 minutes until the shrimp are pink and cooked through.
Assemble the Dish
- Plate the mofongo mounds and generously top each with the sautéed shrimp and garlic butter sauce.
Garnish and Serve
- Garnish with chopped parsley or cilantro if desired. Serve warm.
Notes
For variations, consider adding chorizo, coconut milk, or different protein alternatives. Store leftovers in an airtight container for up to 3 days.