Mofongo with Garlic Butter Shrimp (Printer-Friendly)
Golden fried plantains mashed and combined with garlicky buttery shrimp for a rich, satisfying dish.
# What You’ll Need:
→ Plantains
01 -
3 firm, bright green plantains, peeled and sliced into 1-inch rounds
→ Frying
02 -
Vegetable oil, for frying (approximately 2 cups)
→ Seasoning Paste
03 -
6 cloves fresh garlic, peeled
04 -
2 tablespoons extra virgin olive oil
05 -
1 teaspoon adobo seasoning
06 -
3/4 teaspoon salt
→ Liquid
07 -
1/3 cup low sodium chicken broth
→ Shrimp
08 -
450 grams (1 pound) large shrimp, peeled and deveined
09 -
3 tablespoons unsalted butter
10 -
4 cloves garlic, minced
11 -
1 tablespoon extra virgin olive oil
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon black pepper
14 -
1 tablespoon fresh lime juice (optional)
# Steps to Make This:
01 -
Slice off plantain ends and cut lengthwise to remove the peel carefully. Cut into 1-inch thick rounds to ensure even frying.
02 -
Heat vegetable oil in a skillet over medium-high heat until shimmering but not smoking. Fry plantain slices in batches without overcrowding, about 4 to 5 minutes per side until golden brown and crisp. Drain on paper towels.
03 -
In a mortar and pestle, combine garlic cloves, olive oil, adobo seasoning, and salt. Mash thoroughly until a uniform, aromatic paste forms.
04 -
Transfer fried plantains to the mortar in batches. Gradually add chicken broth while mashing to soften. Continue until plantains form a moist but cohesive mash, flecked with the garlic paste.
05 -
In a skillet over medium heat, melt butter with olive oil. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp, salt, and pepper; sauté until shrimp turn opaque and are cooked through, about 3 to 4 minutes. Stir in fresh lime juice if using.
06 -
Add a portion of the sautéed shrimp to the mashed plantains in the mortar and lightly crush together to incorporate the shrimp into the mofongo evenly.
07 -
Spoon the mofongo-shrimp mixture into a small bowl, pack firmly, then invert onto a serving plate to form a dome. Top with remaining shrimp and drizzle with extra garlic butter sauce. Serve immediately.
# Additional Notes:
01 -
For best texture, ensure plantains are golden and crisp before mashing to avoid a gluey consistency.
02 -
Using fresh garlic is essential to achieving the authentic savory depth in both mofongo and shrimp.