Mouthwatering Garlic Shrimp Mofongo is a flavorful dish featuring tender plantains mashed and served with succulent garlic shrimp.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:Serves 4
Category:Main Course
Method:Stovetop
Cuisine:Puerto Rican
Diet:Gluten Free
Ingredients
Scale
2 large green plantains, peeled and cut into 1-inch slices
1 teaspoon salt
4 tablespoons olive oil, divided
4 cloves garlic, minced
1 pound shrimp, peeled and deveined
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/2 cup chicken broth
1/4 cup fresh cilantro, chopped
Lime wedges, for serving
Instructions
In a large pot, bring salted water to a boil. Add the plantain slices and cook for about 15-20 minutes until tender. Drain and let cool slightly.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet, season with paprika, black pepper, and red pepper flakes (if using). Cook for about 3-4 minutes until the shrimp are pink and cooked through. Pour in the chicken broth and let simmer for another 2 minutes. Stir in the chopped cilantro and remove from heat.
In a large bowl, mash the cooked plantains with a fork or potato masher. Gradually mix in the remaining 2 tablespoons of olive oil and season with salt to taste.
To serve, mold the mashed plantains into a bowl shape on a plate, fill with the garlic shrimp mixture, and garnish with lime wedges.
Notes
For a vegetarian version, substitute shrimp with sautéed mushrooms or chickpeas.
Add a touch of creaminess by mixing in a couple of tablespoons of sour cream or Greek yogurt into the mashed plantains.