Garlic Shrimp Mofongo
A comforting Puerto Rican dish featuring crispy fried plantains and succulent garlicky shrimp, perfect for any night.
Ingredients
For the Mofongo
- 2 large green plantains These are the stars of the show. Their natural sweetness and starchiness make them perfect for mashing.
- 1 pound shrimp, peeled and deveined For great protein; fresh is best, but frozen shrimp will work in a pinch.
- 1 tablespoon olive oil For frying the plantains.
- 1 tablespoon butter Adds a creamy texture to the garlic shrimp.
- 6 cloves garlic, minced Essential for flavor.
- 1 cup chicken broth For flavor and sauce.
- 1 teaspoon salt Essential seasoning.
- 0.5 teaspoon black pepper Essential seasoning.
- 1 teaspoon paprika For color and smokiness.
- 1 tablespoon fresh cilantro, chopped To brighten the dish.
- 1 Juice of lime For freshness.
- 0.25 cup crumbled bacon (optional) For smoky goodness.
Instructions
Preparation
- Peel the plantains and slice them into 1-inch pieces.
- In a large skillet, heat olive oil over medium heat. Fry the plantain slices until golden and tender, about 4-5 minutes per side. Drain on paper towels.
- In the same skillet, combine butter and a bit more olive oil. Sauté minced garlic for about 1 minute until fragrant.
- Add the shrimp, seasoning them with salt, black pepper, and paprika. Cook until pink and cooked through, about 3-4 minutes.
- Pour in the chicken broth, bring to a gentle simmer and stir in lime juice and chopped cilantro. Let sit off the heat.
- Mash the fried plantains in a bowl. If desired, combine with crumbled bacon.
- Shape the mashed plantains into a dome or bowl.
- Serve the mofongo topped with the shrimp mixture and drizzle any leftover sauce over the top.
Notes
Don't skip the lime juice! It brightens the dish without overpowering it. Let the plantains rest after frying to absorb the oil.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 2g
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