Description
Garlic Shrimp Mofongo is a flavorful Puerto Rican classic featuring mashed plantains combined with garlic and olive oil, topped with succulent garlic sautéed shrimp. This dish blends savory notes with a hint of zest from optional lime and cilantro garnishes, creating a satisfying and authentic Caribbean meal perfect for any occasion.
Ingredients
Scale
Mofongo
- 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
Garlic Shrimp
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp butter or olive oil
- 4 cloves garlic, minced
- Salt and pepper, to taste
Garnish & Serving
- Optional: paprika or fresh cilantro for garnish
- Lime wedges
- Sautéed vegetables or Puerto Rican rice and beans (for serving)
Instructions
- Prepare Plantains: Peel the plantains and cut them into 1–2 inch pieces. Boil the pieces in water until tender, about 10–15 minutes. For extra flavor, you may choose to fry them instead.
- Mash Mofongo: Using a mortar and pestle or a pilón, mash the boiled plantains together with the minced garlic, olive oil or butter, and optional pork cracklings. Season generously with salt and pepper to taste until you achieve a cohesive, slightly chunky mash.
- Cook Garlic Shrimp: In a skillet, heat butter or olive oil over medium heat. Add the minced garlic and sauté until fragrant, approximately 1 minute. Add the shrimp, season with salt and pepper, and cook each side for 3–4 minutes until shrimp become pink and opaque.
- Assemble Dish: Mold the mashed mofongo into serving bowls or plates. Top each serving with the cooked garlic shrimp and drizzle the flavorful pan juices over the top to add extra moisture and taste.
- Serve: Garnish your mofongo with fresh cilantro or a sprinkle of paprika, and serve with lime wedges on the side. Pair it with sautéed vegetables or traditional Puerto Rican rice and beans for a complete meal. Enjoy immediately to maintain the best texture and flavor.
Notes
- Using slightly yellow plantains can add a touch of sweetness to the mofongo.
- Frying plantains before mashing adds a deeper flavor if time allows.
- Adjust garlic amounts according to your taste preference for a milder or stronger garlic flavor.
- Chicharrón is optional but adds authentic texture and richness.
- Serve mofongo immediately after assembling for the best texture.
