Description
A vibrant Puerto Rican dish featuring creamy mashed plantains topped with succulent garlic shrimp, bringing a symphony of flavors and textures to your table.
Ingredients
Scale
- 4 green or slightly yellow plantains
- 4 cloves garlic, minced
- 2–3 tbsp olive oil or butter
- 1/4 cup pork cracklings (chicharrón), optional
- Salt and pepper, to taste
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp butter or olive oil
- 4 cloves garlic, minced
- Salt and pepper, to taste
- Optional: paprika or fresh cilantro for garnish
- Lime wedges for serving
- Sautéed vegetables or Puerto Rican rice and beans for serving
Instructions
- Prepare the plantains: Peel and slice into 1–2 inch pieces.
- Boil in salted water for 10–15 minutes until tender, or fry until golden.
- Blend the boiled (or fried) plantains, minced garlic, olive oil, and chicharrón in a mortar and pestle until creamy.
- Mold the mofongo into compact round or oval shapes.
- Heat butter or olive oil in a skillet over medium heat.
- Sauté minced garlic until fragrant (30 seconds).
- Add shrimp, season with salt, pepper, and paprika, cooking until pink (3–4 minutes per side).
- Plate the mofongo and top with garlic shrimp, drizzling the pan juices.
- Garnish with cilantro or paprika, and serve with lime wedges and optional sides.
Notes
For lighter versions, consider baking or air frying the plantains instead of frying.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 150mg