Mofongo with Garlic Shrimp
Twice-fried green plantains mashed with garlic and chicharrones form a savory bowl, then crowned with garlicky sauteed shrimp in a rich butter-wine sauce.
Ingredients
- 4 green plantains, peeled, sliced
- 2 cups vegetable oil (for frying)
- 6 cloves garlic cloves (for mofongo), minced
- 1/2 cup pork rinds (chicharrones), crushed
- 2 tbsp olive oil
- 1.5 tsp kosher salt
- 1.5 lbs large shrimp, peeled, deveined
- 4 tbsp unsalted butter
- 6 cloves garlic cloves (for sauce), minced
- 1/2 cup dry white wine or chicken broth
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp black pepper
Instructions
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1
Slice 4 peeled, sliced green plantains into 1-inch rounds. Heat 2 cups vegetable oil (for frying) in a deep skillet over medium heat to 325 degrees F. Fry plantain slices in batches for 3 to 4 minutes per side until pale golden. Remove and drain on paper towels.
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2
Increase oil temperature to 375 degrees F. Flatten each par-fried plantain slice using a tostonera or the bottom of a glass into 1/2-inch discs. Return to hot oil and fry 2 to 3 minutes per side until golden and crispy. Drain on paper towels.
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3
In a large mortar or food processor, combine the fried plantains, 6 cloves minced garlic cloves (for mofongo), 1/2 cup crushed pork rinds (chicharrones), 2 tbsp olive oil, and 1.5 tsp kosher salt. Mash or pulse until the mixture holds together. Divide into 4 portions and shape into mounds on plates.
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4
Pat 1.5 lbs peeled, deveined large shrimp dry and season with remaining kosher salt and 1/2 tsp black pepper.
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5
Melt 4 tbsp unsalted butter in a large skillet over medium-high heat. Add 6 cloves minced garlic cloves (for sauce) and saute 30 seconds. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and the shrimp reach an internal temperature of 120 degrees F.
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6
Pour in 1/2 cup dry white wine or chicken broth and 2 tbsp fresh lime juice. Simmer 1 to 2 minutes until the sauce reduces slightly. Stir in 1/4 cup chopped fresh cilantro.
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7
Unmold the mofongo onto serving plates, spoon the garlic shrimp and sauce over the top, and serve immediately.