Discover the joy of homemade Garlic Shrimp Mofongo, a truly satisfying Puerto Rican staple that brings vibrant flavors and comforting textures right to your kitchen. This recipe simplifies the classic so you can easily recreate this delicious dish, perfect for weeknight dinners or special occasions.
Key Ingredients for Garlic Shrimp Mofongo
- 2-3 green plantains, peeled and cut into 2-inch chunks
- 1/2 cup vegetable oil, for frying
- 6 cloves garlic, minced, plus extra for sautéing shrimp
- 1/4 cup olive oil
- 1 pound large shrimp, peeled and deveined
- 1/4 cup chicken broth
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground black pepper to taste
- Optional: Pinch of red pepper flakes for a touch of heat
How to Make Garlic Shrimp Mofongo
This Garlic Shrimp Mofongo is surprisingly easy to whip up, offering a burst of savory garlic and tender shrimp embraced by perfectly seasoned, fried plantains. The preparation time is around 45 minutes, making it an achievable and immensely rewarding culinary adventure.
Step-by-Step Instructions
- Fry the Plantains: Heat the vegetable oil in a large, heavy-bottomed skillet or pot over medium-high heat to about 350°F (175°C). Carefully add the plantain chunks in batches, being careful not to overcrowd the pan. Fry for about 3-5 minutes per batch, or until they are lightly golden brown and tender but not crispy. Remove the plantains with a slotted spoon and drain them on a plate lined with paper towels.
- Prepare the Garlic Base: In a mortar and pestle (pilón), generously pound the minced garlic with a pinch of salt until a coarse paste forms. This is the heart of the mofongo’s flavor.
- Mash the Mofongo: Add the lightly fried plantain chunks to the mortar and pestle with the garlic paste. Begin to pound and mash the plantains and garlic together until you achieve a rustic, mashed texture. It’s okay if there are still some small chunks; this adds to the dish’s charm. Gradually add about 1/4 cup of chicken broth, a tablespoon at a time, while continuing to mash. This helps to moisten the mofongo and bind it together. You want a cohesive, mashable texture, not a watery one.
- Form the Mofongo: Once the plantains are mashed and moistened, use your hands (lightly dampened to prevent sticking) or two spoons to form the mofongo into a mound or a bowl shape. Set aside. If you have a small bowl or ramekin, you can press the mofongo mixture into it and then invert it onto your serving plate for a neat presentation.
- Sauté the Garlic Shrimp: In the same skillet you used for the plantains (you can wipe it clean if needed, or use a separate skillet), heat the olive oil and 2 tablespoons of butter over medium heat. Add 2-3 cloves of minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Season them with salt, pepper, and optional red pepper flakes. Cook for 2-3 minutes per side, or until the shrimp are pink and cooked through. Don’t overcook them; they will become tough.
- Finish the Sauce: Once the shrimp are cooked, pour in the remaining chicken broth and scrape up any flavorful bits from the bottom of the pan. Let the sauce simmer for a minute or two to slightly reduce and thicken. Stir in the chopped fresh cilantro.
- Assemble and Serve: Spoon the succulent garlic shrimp and its luscious sauce over the prepared mofongo mound or bowl. Garnish with extra cilantro and a drizzle of reserved garlic-shrimp sauce if desired.
Why You’ll Love This Garlic Shrimp Mofongo
You’ll adore this Garlic Shrimp Mofongo for its incredible depth of flavor and satisfying texture, starring tender, garlicky shrimp nestled within perfectly mashed and seasoned fried plantains. Making this authentic Caribbean delight at home is also incredibly cost-effective compared to dining out, allowing you to enjoy a restaurant-quality meal without breaking the bank. The simple yet elegant combination of crispy fried plantains, rich garlic-infused sauce, and succulent shrimp makes this dish an absolute winner, a delightful twist that’s even more satisfying than a simple shrimp scampi.
This recipe is designed to bring a taste of the Caribbean directly to your table with minimal fuss, proving that impressive meals can be both accessible and affordable. Prepare to impress yourself and your loved ones with this flavorful Garlic Shrimp Mofongo – it’s a culinary adventure waiting to happen!
Storing and Reheating Tips
Leftover Garlic Shrimp Mofongo can be stored in an airtight container in the refrigerator for up to 2-3 days. The mofongo itself tends to hold up well, but the shrimp and sauce may become slightly drier upon reheating. When reheating, it’s best to do so gently. You can reheat portions in a skillet over low heat, adding a splash of water or chicken broth to help moisten the mixture and prevent it from drying out. Alternatively, you can reheat in the microwave, stirring halfway through for even heating. For longer storage, you can freeze the mofongo component separately and the shrimp and sauce together. Ensure both are cooled completely before packaging them in freezer-safe containers or bags. Frozen components can be stored for up to 2 months and should be thawed in the refrigerator before reheating.
- Refrigeration: Store in an airtight container for 2-3 days.
- Reheating (Stovetop): Reheat in a skillet over low heat with a splash of liquid (water or broth).
- Reheating (Microwave): Reheat in 30-second increments, stirring in between.
- Freezing: Freeze mofongo and shrimp/sauce separately in freezer-safe containers for up to 2 months. Thaw in the refrigerator before reheating.
Final Thoughts
This Garlic Shrimp Mofongo is a true celebration of Caribbean flavors, offering a comforting and incredibly delicious meal. Give this recipe a try at home; you’ll be delighted by how simple it is to create such a wonderfully satisfying dish.
try also :
- Lentil and Sweet Potato Salad
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Garlic Shrimp Mofongo
Ingredients
Equipment
Method
- Heat the vegetable oil in a large, heavy-bottomed skillet or pot over medium-high heat to about 350°F (175°C). Carefully add the plantain chunks in batches, being careful not to overcrowd the pan. Fry for about 3-5 minutes per batch, or until they are lightly golden brown and tender but not crispy. Remove the plantains with a slotted spoon and drain them on a plate lined with paper towels.1/2 cup vegetable oil, 2-3 green plantains
- In a mortar and pestle (pilón), generously pound the minced garlic with a pinch of salt until a coarse paste forms. This is the heart of the mofongo’s flavor.6 cloves garlic, salt
- Add the lightly fried plantain chunks to the mortar and pestle with the garlic paste. Begin to pound and mash the plantains and garlic together until you achieve a rustic, mashed texture. It’s okay if there are still some small chunks; this adds to the dish’s charm. Gradually add about 1/4 cup of chicken broth, a tablespoon at a time, while continuing to mash. This helps to moisten the mofongo and bind it together. You want a cohesive, mashable texture, not a watery one.2-3 green plantains, 6 cloves garlic, 1/4 cup chicken broth, salt
- Once the plantains are mashed and moistened, use your hands (lightly dampened to prevent sticking) or two spoons to form the mofongo into a mound or a bowl shape. Set aside. If you have a small bowl or ramekin, you can press the mofongo mixture into it and then invert it onto your serving plate for a neat presentation.
- In the same skillet you used for the plantains (you can wipe it clean if needed, or use a separate skillet), heat the olive oil and 2 tablespoons of butter over medium heat. Add 2-3 cloves of minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.1/4 cup olive oil, 2 tablespoons unsalted butter, 6 cloves garlic
- Add the peeled and deveined shrimp to the skillet. Season them with salt, pepper, and optional red pepper flakes. Cook for 2-3 minutes per side, or until the shrimp are pink and cooked through. Don’t overcook them; they will become tough.1 pound large shrimp, salt, freshly ground black pepper, Pinch red pepper flakes
- Once the shrimp are cooked, pour in the remaining chicken broth and scrape up any flavorful bits from the bottom of the pan. Let the sauce simmer for a minute or two to slightly reduce and thicken. Stir in the chopped fresh cilantro.1/4 cup chicken broth, 1/4 cup fresh cilantro
- Spoon the succulent garlic shrimp and its luscious sauce over the prepared mofongo mound or bowl. Garnish with extra cilantro and a drizzle of reserved garlic-shrimp sauce if desired.1/4 cup fresh cilantro