Description
Garlic Shrimp Mofongo is a legendary Puerto Rican dish featuring crispy fried green plantains mashed with garlic and pork cracklings, topped with juicy shrimp cooked in a rich garlicky butter sauce. This savory, comforting meal delivers restaurant-quality flavor that is completely achievable at home, combining bold ingredients and textures for an irresistible experience.
Ingredients
Scale
Mofongo
- 3 green plantains, peeled and sliced into 1-inch rounds
- Vegetable oil, for frying
- 4 cloves garlic
- ¼–⅓ cup warm chicken broth (as needed)
- ¼ cup chicharrón, bacon, or pork cracklings, crushed
- Salt, to taste
- Optional: a drizzle of olive oil or butter
Garlic Shrimp
- 1 lb large shrimp, peeled and deveined
- Salt & black pepper, to taste
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 4–5 cloves garlic, finely minced
- 3 tbsp butter
- ¼ cup chicken or seafood broth
- Juice of ½ lemon
- Optional heat: red pepper flakes or aji amarillo paste
- Fresh parsley or cilantro, chopped
Instructions
- Fry the Plantains: Heat vegetable oil to 350°F (175°C) in a deep pan or fryer. Fry the plantain slices in batches for 3–4 minutes until they turn golden but not browned. Drain on paper towels to remove excess oil.
- Mash the Mofongo: Using a pilón or mortar, mash the garlic cloves with salt into a smooth paste. Add the fried plantains and crushed chicharrón, mashing until you achieve a chunky but smooth consistency. Gradually add warm chicken broth until the mixture is tender yet firm enough to shape. Form the mofongo into domes or bowls.
- Cook the Shrimp: Season the shrimp with salt, black pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat and sear the shrimp for 1–2 minutes per side until just pink and cooked through. Remove shrimp from the pan and set aside.
- Make the Garlic Sauce: Reduce heat to medium and add butter to the skillet. Stir in minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in chicken or seafood broth and lemon juice, scraping any browned bits from the pan. Return the shrimp to the skillet and toss to coat them in the sauce. Finish by stirring in chopped fresh parsley or cilantro. Add optional red pepper flakes or aji amarillo paste for heat, if desired.
- Assemble: Spoon the garlic shrimp and sauce generously over the prepared mofongo. Let the sauce soak into the mofongo slightly to blend the flavors before serving. Optionally, drizzle with olive oil or butter for extra richness.
Notes
- Use green plantains only, as yellow plantains are too sweet for authentic mofongo.
- Do not over-mash the mofongo; it should maintain a textured, chunky consistency.
- Be generous with the garlic for the best flavor impact.
- For an elevated sauce, add a splash of white wine or use shrimp stock instead of broth.
- Try stuffing the mofongo with shrimp inside before topping with sauce for a unique presentation.
- Serve with a light escabeche or avocado salad to balance the richness.
