Description
A flavor-packed Puerto Rican classic combining crispy plantains, tender shrimp, and aromatic garlic, creating a delightful textural 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 shrimp)
- Optional seasonings: a dash of paprika or fresh cilantro
- Lime wedges
- Sautéed vegetables or Puerto Rican rice and beans (optional)
Instructions
- Peel the plantains and cut them into 1–2 inch pieces.
- Boil them in salted water until tender, around 10–15 minutes.
- Place the boiled plantains in a mortar and mash them together with minced garlic, olive oil, and optional chicharrón.
- Season with salt and pepper to your liking.
- Heat the butter or olive oil in your skillet over medium heat.
- Add garlic and sauté until fragrant, about 30 seconds.
- Add the shrimp and season with salt and pepper, cooking until pink and opaque, around 3–4 minutes per side.
- Mold the mofongo into bowls or plates, forming a lovely mound.
- Top generously with the garlic shrimp and drizzled pan juices.
- Garnish with fresh cilantro or a sprinkle of paprika and serve with lime wedges.
Notes
You can prepare the mofongo in advance; just reheat before serving. Garlic shrimp tastes best fresh. Try customizing with proteins, spices, or adding sautéed vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 150mg