Description
This Garlic Shrimp Mofongo is a flavorful Puerto Rican dish featuring crispy fried green plantains mashed with garlic, pork rinds or bacon, and chicken broth, topped with sautéed garlic shrimp. It combines the richness of garlic and seafood with the comforting texture of mofongo, perfect for a satisfying meal ready in just 35 minutes.
Ingredients
Scale
Plantains and Mofongo Base
- 3 green plantains
- 1 cup pork rinds or 4 slices cooked bacon, chopped
- 3 cloves garlic (for mashing), minced
- 1 tablespoon olive oil or butter
- 1/2 cup chicken broth, warm
- 1/2 teaspoon salt
- Vegetable oil for frying
Shrimp Topping
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic (for sautéing), minced
- 1 tablespoon olive oil or butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro or parsley, chopped
- 1 tablespoon lime or lemon juice
Instructions
- Prepare Plantains: Peel the green plantains and slice them into 1-inch thick rounds. Soak these slices in salted water for 15 minutes to remove excess starch.
- Fry Plantains: Heat vegetable oil in a deep skillet over medium heat. Fry the plantain slices until they become golden and soft, approximately 4-5 minutes on each side. Drain them on paper towels to remove excess oil.
- Mash Mofongo Mixture: In a large bowl or pilón, mash the fried plantains along with 3 cloves of minced garlic, chopped pork rinds or bacon, a splash of warm chicken broth, and 1 tablespoon of olive oil or butter. Mash until the mixture is chunky but moldable into shapes.
- Cook Garlic Shrimp: In a separate skillet, heat the remaining 1 tablespoon of olive oil or butter. Sauté the remaining garlic cloves until fragrant. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Stir in the chopped herbs and lime or lemon juice for freshness.
- Assemble the Dish: Shape the mashed plantain mixture into domes or press into ramekins for neat presentation. Plate the mofongo and top generously with the garlic shrimp and their pan sauce. Serve immediately for best flavor.
Notes
- Soaking plantains in salted water helps reduce starch and enhances texture when fried.
- You can substitute pork rinds with cooked bacon for a different smoky flavor.
- Use fresh lime or lemon juice to brighten the shrimp topping just before serving.
- For variation, add a pinch of crushed red pepper flakes when sautéing the shrimp for a spicy kick.
- Serve with a side of avocado or a crisp green salad to complement the rich mofongo.
