Description
A classic Puerto Rican dish of mashed plantains infused with garlic and topped with succulent sautéed shrimp, perfect for any occasion.
Ingredients
- 4 green or slightly yellow plantains
- 4 cloves garlic, minced
- 2–3 tbsp olive oil or butter
- 1/4 cup pork cracklings (chicharrón), optional but recommended
- Salt and pepper, to taste
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp butter or olive oil
- 4 cloves garlic, minced (additional)
- Optional: paprika or fresh cilantro for garnish
- Lime wedges, for serving
Instructions
- Prepare the plantains by peeling and cutting them into 1-2 inch pieces. Boil until tender, about 10–15 minutes, or fry for a more intense flavor.
- Mash the boiled plantains with minced garlic, olive oil, and optional chicharrón in a mortar and pestle. Season generously with salt and pepper.
- In a skillet, heat the butter or olive oil. Sauté minced garlic until fragrant, then add shrimp, seasoning with salt and pepper. Cook for 3–4 minutes on each side until pink and opaque.
- Mold the mofongo into bowls or onto plates. Top with sautéed garlic shrimp and drizzle pan juices over the dish.
- Garnish with fresh cilantro or paprika and serve immediately, paired with lime wedges.
Notes
For added flavor, season boiling water with salt or lime juice. Be generous with pork cracklings for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Puerto Rican