Description
A delicious combination of soft plantains and garlicky shrimp, perfect for festive occasions or a comforting weeknight dinner.
Ingredients
- 4 green or slightly yellow plantains
- 8 garlic cloves, minced (4 for mofongo, 4 for shrimp)
- 2–3 tbsp olive oil or butter
- 1/4 cup pork cracklings (chicharrón), optional
- Salt and black pepper, to taste
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp butter or olive oil, for shrimp
- Optional garnishes: smoked paprika, fresh cilantro, lime wedges
Instructions
- Cut off the ends of the plantains, slice the peel lengthwise, and remove it. Cut the plantain flesh into 1–2 inch pieces.
- Place the plantain pieces in a pot of salted boiling water. Simmer until tender when pierced with a fork, about 10–15 minutes. Drain thoroughly.
- While still warm, mash the plantains in a large bowl with 4 minced garlic cloves, 2–3 tbsp olive oil or butter, and pork cracklings if using. Season with salt and pepper.
- Wet your hands and shape the mashed plantain into individual bowls or hemispheres on plates.
- Heat 2 tbsp oil in a skillet over medium heat. Add the remaining minced garlic and cook until fragrant. Add the seasoned shrimp and cook for 2–3 minutes per side until pink and opaque.
- Arrange shrimp on or next to the mofongo. Spoon the pan juices over and garnish with cilantro, lime, and smoked paprika. Serve immediately.
Notes
For a vegetarian version, skip the chicharrón and add extra butter or a splash of vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean