Description
A vibrant Puerto Rican dish that combines succulent garlic shrimp with creamy mashed plantains, offering a comforting and flavorful experience.
Ingredients
Scale
- 4 green or slightly yellow plantains
- 4 cloves garlic, minced
- 2–3 tbsp olive oil or butter
- 1/4 cup pork cracklings (chicharrón), optional
- Salt and pepper, to taste
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp butter or olive oil (for cooking shrimp)
- 4 cloves garlic, minced (for shrimp)
- Optional: Paprika or fresh cilantro for garnish, and lime wedges
- Sautéed vegetables or Puerto Rican rice and beans, for serving
Instructions
- Prepare plantains by peeling and cutting them into 1–2 inch pieces.
- Boil the pieces in salted water until tender, about 10 to 15 minutes.
- Mash the softened plantains with minced garlic, olive oil, and chicharrón in a mortar and pestle.
- Season the mofongo mixture with salt and pepper to taste.
- Heat butter or olive oil in a skillet over medium heat.
- Add minced garlic and sauté until fragrant.
- Cook the shrimp, seasoned with salt, pepper, and optional paprika, until pink and opaque, about 3 to 4 minutes per side.
- Assemble the mofongo into bowls and top with garlic shrimp.
- Garnish with fresh cilantro and lime wedges, then serve immediately.
Notes
Make-ahead tips: Prepare the mofongo mixture the day before and refrigerate. Reheat gently in a skillet.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 300mg