Description
A delightful Puerto Rican dish combining creamy garlic mofongo with succulent shrimp, showcasing vibrant flavors and textures.
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
- Lime Wedges
- Optional: Paprika or Fresh Cilantro for Garnish
- Sautéed Vegetables or Puerto Rican Rice and Beans for serving
Instructions
- Peel and cut the plantains into 1–2 inch pieces. Boil them in salted water for 10–15 minutes until tender, or fry them in hot oil until golden brown.
- In a mortar and pestle, combine the cooked plantains with minced garlic and olive oil (or butter), mashing until smooth yet slightly chunky. Add the crispy chicharrón and season with salt and pepper.
- Heat the butter or olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant.
- Add the shrimp, seasoning with salt, pepper, and paprika. Sauté each side for 3–4 minutes until the shrimp is pink and opaque.
- Mold the mofongo into bowls, creating a well for the shrimp. Top with sautéed shrimp and drizzle pan juices over.
- Garnish with cilantro or a squeeze of lime and serve immediately.
Notes
Customize mofongo with additional herbs or spices. Reheat shrimp and mofongo separately for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg