Garlic Shrimp Mofongo Recipe
Savor garlic shrimp mofongo a Puerto Rican classic Easy recipe authentic tech for the perfect garlicky plantainbased dish Taste the island
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Puerto Rican, Caribbean
Ingredients
- For the Mofongo: 3 green plantains
- For the Mofongo: 1/4 cup olive oil
- For the Mofongo: 4 cloves garlic, minced
- For the Mofongo: 1/4 cup chicken broth
- For the Mofongo: 1 tsp salt
- For the Mofongo: 1/2 tsp black pepper
- For the Garlic Shrimp: 1 lb large shrimp, peeled and deveined
- For the Garlic Shrimp: 4 cloves garlic, minced
- For the Garlic Shrimp: 2 tbsp olive oil
- For the Garlic Shrimp: 1/4 cup white wine
- For the Garlic Shrimp: 1 tsp paprika
- For the Garlic Shrimp: 1/2 tsp cumin
- For the Garlic Shrimp: 1/4 cup fresh cilantro, chopped
- For the Garlic Shrimp: 1 pinch salt and pepper to taste
Instructions
- Prep the plantains: Peel the green plantains. Cut off the ends, slice a shallow line down the length of the skin, and pry it off. Cut them into 1-inch rounds.
- Fry the plantains: Heat the 1/4 cup of olive oil in a large skillet over medium heat. Fry the plantain rounds for about 5-7 minutes per side, until golden and tender. Remove and drain on paper towels.
- Mash the plantains: In a pilón (traditional mortar) or a large bowl, combine the warm, fried plantains with the minced garlic, salt, and pepper. Mash thoroughly. Gradually add the chicken broth and continue mashing until the mixture comes together but is still slightly chunky.
- Form the mounds: Divide the mashed plantain mixture into four portions and shape each into a round mound on your serving plates.
- Cook the shrimp: In the same skillet, add the 2 tbsp of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the shrimp, paprika, and cumin. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque.
- Create the sauce: Pour the white wine into the skillet with the shrimp, scraping up any browned bits from the bottom. Let it simmer for a minute to reduce slightly. Stir in the fresh cilantro and season with salt and pepper.
- Serve: Spoon the juicy garlic shrimp and pan sauce over the top of each mofongo mound. Serve immediately.
Notes
A flavorful and simple Puerto Rican classic featuring tender garlic shrimp atop a savory mound of mashed green plantains. This restaurant-quality meal is ready in about 30 minutes.
Nutrition
- Serving Size: 4 servings
- Calories: 485 kcal
- Sugar: 21 g
- Fat: 22 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g