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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

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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.

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Questions

How hot should the oil be for Mofongo with Garlic Shrimp?

For Mofongo with Garlic Shrimp, the frying oil is held at 325 F (about 165 C) in step 1. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The frying oil is held at 375 F (about 190 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 120 F (about 50 C), given in step 5. A probe thermometer removes the guesswork.

How do I know when Mofongo with Garlic Shrimp is done?

Go by the cues in the method rather than the clock. Step 5: cook until pink and the shrimp reach an internal temperature of 120 degrees F. Step 6: cook until the sauce reduces slightly. A reading of 120 F on a thermometer settles it.

Why pat it dry first in Mofongo with Garlic Shrimp?

Step 4 reads: "Pat 1.5 lbs peeled, deveined large shrimp dry and season with remaining kosher salt and 1/2 tsp black pepper." Surface water has to boil off before anything can brown. Drying at step 4 means the food sears in the first minute instead of steaming.

Do I need any special equipment for Mofongo with Garlic Shrimp?

Beyond a knife and a board, the method uses a food processor (step 3) and a mortar and pestle (step 3). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

What can I use instead of white wine in Mofongo with Garlic Shrimp?

The entry for Mofongo with Garlic Shrimp calls for 1/2 cup dry white wine or chicken broth. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I use frozen shrimp instead of shrimp in Mofongo with Garlic Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Mofongo with Garlic Shrimp uses 1.5 lbs large shrimp, peeled, deveined.

Can I make Mofongo with Garlic Shrimp dairy-free?

Yes. The dairy in Mofongo with Garlic Shrimp 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.

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