Irresistible Garlic Shrimp Mofongo
A comforting Puerto Rican dish featuring golden-fried plantains mashed with garlic and pork cracklings, topped with succulent shrimp in a rich garlic butter sauce.
Ingrédients
For the Mofongo Base
- 3 pieces green plantains Peeled and cut into thick slices
- 4 cloves garlic Mincing for later use
- 1 cup pork cracklings
- 1 cup vegetable oil or olive oil For frying the plantains
- 1/3 cup chicken broth Can be substituted with vegetable broth for a vegetarian option
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley or cilantro Optional for garnish
For the Shrimp
- 1 pound large shrimp Peeled and deveined
- 2 tablespoons butter
Instructions
Preparation of Ingredients
- Peel and cut the green plantains into thick slices about one inch thick.
- Mince the garlic cloves for later use.
Cooking the Base
- Heat vegetable or olive oil in a skillet over medium heat.
- Fry the plantain slices for about 4 to 5 minutes on each side until golden and tender.
- Drain the fried slices on paper towels to remove excess oil.
Mashing the Mixture
- In a mortar and pestle or bowl, combine the fried plantains, minced garlic, pork cracklings, and chicken broth.
- Mash together until achieving a chunky yet well-combined consistency.
Shaping the Mofongo
- Shape the mixture into small domes or mounds using your hands or a ring mold.
- Set aside while preparing the shrimp.
Sautéing the Garlic
- In a clean skillet, melt the butter over medium heat.
- Add minced garlic and sauté until fragrant, about a minute.
Cooking the Shrimp
- Add the shrimp to the skillet and season with salt and black pepper.
- Cook for about 3 minutes, or until the shrimp turn pink and are cooked through.
Plating the Mofongo
- Place the mofongo mounds on individual plates or a serving platter.
- Generously top each with the sautéed shrimp and garlic butter sauce.
Garnishing and Serving
- If desired, garnish each serving with chopped parsley or cilantro.
- Serve warm and enjoy!
Notes
Store leftover mofongo in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave.