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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.

60 minMediumServes 4590 cal/serving

Puerto RicanDinnerStovetopPescatarianHigh Protein

Ingredients

  • 4 green plantains, peeled, sliced
  • 2 cups vegetable oil (for frying)
  • 6 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 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

  1. 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.

  2. 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.

  3. 3

    In a large mortar or food processor, combine the fried plantains, 6 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.

  4. 4

    Pat 1.5 lbs peeled, deveined large shrimp dry and season with remaining kosher salt and 1/2 tsp black pepper.

  5. 5

    Melt 4 tbsp unsalted butter in a large skillet over medium-high heat. Add 6 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.

  6. 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.

  7. 7

    Unmold the mofongo onto serving plates, spoon the garlic shrimp and sauce over the top, and serve immediately.

Questions

Can I make Mofongo with Garlic Shrimp dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Mofongo with Garlic Shrimp keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Mofongo with Garlic Shrimp?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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