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
Notes
Leftover Garlic Shrimp Mofongo can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet over low heat, adding a splash of water or chicken broth. For longer storage, freeze components separately for up to 2 months.
