Garlic Shrimp Mofongo Fusion (Print-Friendly Version)
Golden plantains, seasoned shrimp, and vibrant garlic come together for a Caribbean-inspired main.
# Ingredients You’ll Need:
→ Mofongo
01 -
3 green plantains, peeled and cut into chunks
02 -
4 cloves garlic, minced
03 -
1/4 cup olive oil or vegetable oil, for frying
04 -
1/4 cup chicken broth, plus more as needed
05 -
Salt, to taste
→ Garlic Shrimp
06 -
1 pound large shrimp, peeled and deveined
07 -
4 cloves garlic, minced
08 -
2 tablespoons olive oil
09 -
1 tablespoon butter
10 -
1/4 teaspoon paprika
11 -
1/4 teaspoon ground black pepper
12 -
Salt, to taste
→ Garnish
13 -
1 tablespoon chopped parsley, optional
# How to Make It:
01 -
Heat 1/4 cup olive oil or vegetable oil in a large skillet over medium heat. Fry plantain chunks until golden brown and fork-tender, about 5 to 7 minutes per side. Transfer to paper towels to drain excess oil.
02 -
In a large bowl or a mortar and pestle (pilón), combine the fried plantains with 4 minced garlic cloves, a splash of olive oil, and 1/4 cup chicken broth. Add salt to taste. Mash the mixture until soft but chunky. Form into balls or arrange in mounds on serving plates.
03 -
Heat 2 tablespoons olive oil and 1 tablespoon butter in a skillet over medium heat. Sauté 4 minced garlic cloves for about 30 seconds until fragrant. Add the shrimp, paprika, black pepper, and salt. Cook 2 to 3 minutes per side until shrimp turn pink and are cooked through.
04 -
Spoon the garlic shrimp over the mofongo. Drizzle any remaining garlic butter from the skillet over the dish.
05 -
Top with chopped parsley. Serve immediately. Lemon wedges may be added if desired.
# Extra Suggestions:
01 -
Use a traditional mortar and pestle (pilón) for authentic mofongo texture, or substitute with a sturdy bowl and masher.