Ingredients
Scale
- 3 large green plantains
- 1 lb large shrimp, peeled and deveined
- 10 cloves garlic, divided (6 minced, 4 roughly chopped)
- 1/2 cup vegetable chips (chips vegetales), crushed
- 1/2 cup olive oil, divided
- 1/4 cup chicken or vegetable broth
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare and fry the plantains. Peel the green plantains and slice them into 1-inch thick rounds. Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Fry the plantain slices for 3-5 minutes per side until softened and lightly golden, but not crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
- Step 2: Prepare the mofongo base. In a large mortar and pestle (pilón) or a sturdy bowl, combine the 4 roughly chopped cloves of garlic, the crushed chicken cracklings, and a pinch of salt. Begin to mash these together until a coarse paste forms.
- Step 3: Finish the mofongo. Add the warm, fried plantain pieces to the mortar and pestle. Drizzle with 2 tablespoons of olive oil and the 1/4 cup of chicken broth. Continue to mash and mix until a coarse, well-combined dough forms. Season with more salt and pepper to taste. Form the mofongo into individual balls or press into small bowls/ramekins to shape, then invert onto serving plates.
- Step 4: Cook the garlic shrimp. In the same skillet (or a clean one), add the remaining 2 tablespoons of olive oil and heat over medium heat. Add the 6 minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to burn. Add the peeled and deveined shrimp, season with salt and pepper, and cook for 2-3 minutes per side, or until pink and opaque.
- Step 5: Finish the shrimp and serve. Squeeze in the fresh lime juice and stir to combine with the shrimp and pan juices. Remove from heat immediately. Spoon the hot garlic shrimp and its flavorful pan sauce directly over or alongside the prepared mofongo. Serve immediately for the best flavor.
Notes
- While mofongo is best fresh, leftovers can be stored covered at room temp for a few hours, or refrigerated for up to 2 days; always keep any leftover shrimp in a separate, airtight container in the fridge.
- Revive leftover mofongo by gently warming it in a microwave with a damp paper towel or in a skillet with a splash of broth to retain moisture; gently reheat the shrimp just until warm to prevent it from becoming rubbery.
- For an extra burst of freshness, serve your Garlic Shrimp Mofongo with additional lime wedges for squeezing and a simple side salad dressed with a light vinaigrette to complement the rich flavors.
- The secret to perfectly tender mofongo is in the plantain preparation: fry them just until softened and lightly golden, never crispy, which makes them easier to mash into that characteristic moist, coarse dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe (approx. 2 cups)
- Calories: 800
- Sodium: 1000mg
- Fat: 45g
- Saturated Fat: 11g
- Trans Fat: 0g
- Protein: 30g