Description
Mofongo Garlic Shrimp is a flavorful dish featuring mashed plantains topped with succulent garlic shrimp, making for a delicious Puerto Rican meal.
Ingredients
Scale
- 4 green plantains, peeled and cut into 1-inch rounds
- 2 tablespoons olive oil, divided
- 4 cloves, minced
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon butter
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/4 cup chicken broth or seafood stock
- 2 tablespoons fresh parsley, chopped
- 1/4 cup white wine
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon freshly grated Parmesan cheese (optional)
Instructions
- Begin by preparing the plantains: Heat a large pot of water to a boil. Add the plantain pieces and cook for about 10-12 minutes until tender. Drain the water and set aside to cool slightly.
- In a large bowl, place the cooked plantains and mash them with a pestle or potato masher, adding 1 tablespoon of olive oil to help with the mashing. Season with salt and pepper to taste, then set aside.
- For the garlic shrimp, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Add the shrimp to the skillet and season with paprika, cayenne pepper, salt, and pepper. Sauté the shrimp for about 3-4 minutes, turning them halfway through until they are pink and cooked through.
- Once the shrimp are done, remove them from the skillet and set aside. In the same skillet, add the butter, white wine, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan.
- Let the sauce simmer for 3-4 minutes until it thickens slightly. Add the lemon juice and fresh parsley, stirring to combine.
- To assemble the mofongo, spoon a portion of the mashed plantains into a small bowl or ramekin, pressing gently to compact it. Flip the bowl over onto a serving plate to form a mound.
- Arrange the garlic shrimp on top of the mofongo mound and spoon the garlic sauce over the shrimp and plantains.
- Garnish with fresh parsley and a sprinkle of Parmesan cheese, if desired.
Notes
- Mofongo is a traditional Puerto Rican dish made from mashed plantains and can be customized with various meats or seafood.
- The garlic sauce used for the shrimp is flavorful and can be adjusted to suit your taste, adding more lemon or spice if preferred.
- If you don’t have green plantains, you can substitute them with ripe ones, but the texture will be slightly sweeter and softer.
- Mofongo can also be made ahead of time and reheated before serving.
- For a richer flavor, you can use pork cracklings (chicharrón) in the mashed plantains.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 180mg