Description
Savor the vibrant flavors of this Garlic Shrimp Mofongo, a Puerto Rican classic featuring crispy fried green plantains mashed with crumbled bacon and topped with succulent, garlicky shrimp simmered in a zesty lime and chicken broth sauce. This dish combines the richness of olive oil and butter with punchy garlic, smoky paprika, and fresh cilantro to create an irresistible meal that will delight your taste buds in just 45 minutes.
Ingredients
Scale
Plantains and Mash
- 2 large green plantains (Choose large, firm ones for the best texture.)
- 1 cup olive oil (Adds richness while frying the plantains.)
- 2 tablespoons butter (Enhances flavor and makes the garlic more aromatic.)
- 1/2 cup crumbled bacon (For extra flavor and crunch.)
Shrimp and Sauce
- 1 pound shrimp (Fresh, peeled, and deveined shrimp work wonders.)
- 4 cloves garlic (Freshly minced for best aroma and taste.)
- 1 teaspoon salt (Enhances all the flavors; adjust to preference.)
- 1/2 teaspoon black pepper (Adds a subtle kick.)
- 1 teaspoon paprika (Gives the shrimp lovely color and hints of smokiness.)
- 1 cup chicken broth (Use low-sodium for better control.)
- 2 tablespoons lime juice (Brightens flavors and balances richness.)
- 1/4 cup fresh cilantro (Optional but recommended for freshness.)
Instructions
- Prepare the plantains: Start by peeling the large green plantains and cutting them into 1-inch slices, ensuring uniform thickness for even cooking.
- Fry the plantains: Heat olive oil over medium heat in a skillet and fry the plantain slices until golden brown and tender, about 4-5 minutes per side. Remove and drain on paper towels.
- Sauté the garlic: In the same skillet, add butter and a splash of olive oil, then sauté the minced garlic until fragrant, roughly 1 minute, taking care not to burn it.
- Cook the shrimp: Add the shrimp to the skillet, seasoning with salt, black pepper, and paprika. Sauté until the shrimp turn pink and are cooked through, about 3-4 minutes.
- Simmer the broth: Pour in the chicken broth and allow the mixture to simmer for 2 minutes to meld flavors, then stir in lime juice and fresh cilantro to add brightness.
- Mash the plantains: In a bowl, mash the fried plantains with a fork or pestle, folding in the crumbled bacon for extra flavor and texture.
- Shape the mofongo: Mold the mashed plantains into a dome or bowl shape by hand or using a small bowl as a mold.
- Serve and enjoy: Place the mofongo on serving plates, top with the garlic shrimp, and drizzle some of the remaining sauce from the skillet over the top for extra flavor.
Notes
- Use firm green plantains for the traditional mofongo texture; overripe plantains will be too soft.
- Adjust the salt and spice levels according to your preference, especially if using salted bacon or broth.
- The crumbled bacon is optional but adds delicious smokiness and crunch.
- For a spicier kick, add a pinch of red pepper flakes when cooking the shrimp.
- Serve immediately for the best texture and flavor; mofongo can dry out if left too long.
