If you’re on the hunt for a dish that beautifully marries flavor, texture, and culture, look no further than Garlic Shrimp Mofongo. This bold and savory Caribbean classic is nothing short of comfort food at its finest. Imagine golden, crispy plantains merging with succulent shrimp bathed in a garlicky, savory sauce. Every bite is a delightful explosion of flavor that transports you straight to the tropics.
The appeal of Garlic Shrimp Mofongo lies in its simplicity and heartiness, making it perfect for any occasion—from casual weeknight dinners to festive gatherings. With just a few key ingredients, this dish is easy to prepare yet impressive enough to wow your family or guests. Not only is it delicious, but it’s also nourishing; packed with protein and fiber, it satisfies the taste buds and the appetite.
Whether you’re a seasoned cook or a beginner in the kitchen, this recipe ensures a meal that encompasses true Caribbean essence. Mofongo, made from mashed green plantains, provides a robust base perfect for absorbing the delightful garlicky sauce from the shrimp. Dive into making Garlic Shrimp Mofongo and experience a comforting, delicious meal that is sure to become a family favorite.
Why You’ll Love This Garlic Shrimp Mofongo
- Flavorful Fusion: Combining garlic, lime, and shrimp captures the essence of Caribbean cuisine in every serving.
- Quick and Easy: With minimal prep time and straightforward steps, you’ll have a delicious meal on the table in no time.
- Versatile Dish: Easily customize this recipe with your choice of proteins or toppings to suit your taste.
- Comfort Food: The texture of the mashed plantains paired with shrimp creates a satisfying experience for the senses.
Preparation Phase & Tools to Use
To create a delectable Garlic Shrimp Mofongo, it’s essential to prepare your kitchen and gather the necessary tools before diving into cooking. Begin by ensuring that your work area is clean and organized to make the cooking process smoother. You will need a cutting board, sharp knife, a large skillet for frying, and a mixing bowl for mashing the plantains.
You’ll also enjoy the benefits of using a slotted spoon to facilitate safe transferring of the fried plantains, and measuring cups to ensure accuracy in your recipe. Make sure to have a large spatula for mixing and serving the shrimp mixture. Having all the ingredients prepped and within reach, such as mincing the garlic and slicing the plantains, will keep everything efficient and help you enjoy the cooking experience.
Ingredients
- 1 lb shrimp, peeled and deveined (454 g)
- 2 large green plantains, sliced into 1-inch rounds
- 1 Tbsp olive oil
- 1 Tbsp butter
- 6 garlic cloves, minced
- 1 cup chicken broth (240 ml)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- Juice of 1 lime
- 1 Tbsp chopped fresh cilantro
- ¼ cup crumbled cooked bacon (optional)
Instructions
Step 1: Prepare the Plantains
Start by peeling the green plantains. Cut them into thick, 1-inch rounds. This size is essential because it allows for a perfect fry. Heating olive oil in a large skillet over medium heat, fry the plantain slices for about 4 to 5 minutes on each side or until they achieve a golden-brown color. Once done, transfer them to a plate lined with paper towels to drain excess oil, ensuring a crispy texture.
Step 2: Sauté the Garlic and Shrimp
In the same skillet, lower the heat slightly and add butter along with a little extra olive oil to prevent burning. Sauté the minced garlic for about 1 minute until fragrant, being cautious not to let it brown. As you enjoy the aroma filling your kitchen, introduce the shrimp to the pan. Seasoning them with salt, black pepper, and paprika, cook for about 3 to 4 minutes until the shrimp turn pink. This quick process ensures succulent shrimp that retains moisture and flavor.
Step 3: Create the Flavors
Next, pour the chicken broth into the skillet, allowing the mixture to come together and simmer for an additional 2 minutes. Stir in the freshly squeezed lime juice and chopped cilantro, enhancing the dish with fresh, zesty flavor. Afterward, remove the pan from heat and let it rest while you prepare the mofongo.
Step 4: Mash the Plantains
Once the fried plantains have cooled slightly, place them in a mixing bowl. Begin mashing them until you achieve a smooth yet slightly chunky consistency. If you’re choosing to add bacon, mix in the crumbled bacon at this point. The bacon adds an irresistible crunch and smokiness that meshes beautifully with the plantains.
Step 5: Assemble the Dish
Using your hands or a small bowl, shape the mashed plantains into domes or mounds. This technique not only gives a lovely presentation but also creates a perfect base for the garlicky shrimp. Plate the mofongo and generously top with the succulent shrimp and sauce created earlier. Serve warm for the best enjoyment!
Variations
- Protein: Substitute shrimp with chicken, squid, or tofu for a different protein option.
- Vegetables: Consider adding cooked bell peppers, onions, or corn for an extra veggie boost.
- Spices: Customize flavors with cumin, oregano, or chili powder depending on your spice preference.
Cooking Notes
- Ensure the plantains are green for the best texture and taste.
- Fresh ingredients such as lime juice and cilantro significantly enhance flavor—don’t skip these!
- For extra creaminess, consider adding a splash of cream or coconut milk to the mashed plantains.
- The optional bacon adds great taste, but feel free to leave it out for a vegetarian version.
Serving Suggestions
- Serve alongside a fresh green salad for a complete meal.
- Pair with a cold beverage like a classic mojito or refreshing lemonade.
Tips
- Use a heavy skillet to fry the plantains evenly and achieve the ideal texture.
- Be cautious when frying the shrimp; overcooking can lead to tough texture. Momentarily remove from heat if needed.
- Experiment with different toppings such as avocado or a squeeze of additional lime for personalized flair.
- Make this dish gluten-free by ensuring the broth is certified gluten-free, if necessary.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutritional Information
- Calories: Approximately 550 per serving
- Protein: 28g
- Sodium: 750mg
FAQs
How can I make this dish spicier?
To add heat, incorporate red pepper flakes or chopped fresh chili peppers into the shrimp mixture.
Can I make mofongo ahead of time?
Yes, the mashed plantains can be prepared in advance and reheated. Just re-fry them slightly for the best texture before serving.
What can I use instead of chicken broth?
Vegetable broth or fish stock can be delicious alternatives if you’re looking for a variation.
Is Garlic Shrimp Mofongo suitable for a gluten-free diet?
Absolutely! Just ensure the chicken broth and any other ingredients do not contain gluten.
Conclusion
Garlic Shrimp Mofongo is more than just a meal; it’s a culinary journey that brings the vibrant flavors of the Caribbean right to your table. This dish combines the delightful texture of mashed plantains with a zesty, savory shrimp topping that’s not only comforting but also incredibly satisfying. With its rich flavors and adaptability, Garlic Shrimp Mofongo can easily become a staple in your home cooking repertoire.
Don’t hesitate to share your variations and experiences in the comments! Whether it’s your first time making this dish or you’re a seasoned pro, the journey of flavor exploration is best enjoyed together. Try this recipe, relish in the magic it brings to your kitchen, and invite friends and family to taste the comfort and joy served in each bite.
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Garlic Shrimp Mofongo
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Garlic Shrimp Mofongo is a bold and savory Caribbean dish with crispy plantains and succulent shrimp.
Ingredients
- 1 lb shrimp, peeled and deveined (454 g)
- 2 large green plantains, sliced into 1-inch rounds
- 1 Tbsp olive oil
- 1 Tbsp butter
- 6 garlic cloves, minced
- 1 cup chicken broth (240 ml)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- Juice of 1 lime
- 1 Tbsp chopped fresh cilantro
- ¼ cup crumbled cooked bacon (optional)
Instructions
- Start by peeling the green plantains. Cut them into thick, 1-inch rounds. This size is essential because it allows for a perfect fry. Heating olive oil in a large skillet over medium heat, fry the plantain slices for about 4 to 5 minutes on each side or until they achieve a golden-brown color. Once done, transfer them to a plate lined with paper towels to drain excess oil, ensuring a crispy texture.
- In the same skillet, lower the heat slightly and add butter along with a little extra olive oil to prevent burning. Sauté the minced garlic for about 1 minute until fragrant, being cautious not to let it brown. As you enjoy the aroma filling your kitchen, introduce the shrimp to the pan. Seasoning them with salt, black pepper, and paprika, cook for about 3 to 4 minutes until the shrimp turn pink. This quick process ensures succulent shrimp that retains moisture and flavor.
- Next, pour the chicken broth into the skillet, allowing the mixture to come together and simmer for an additional 2 minutes. Stir in the freshly squeezed lime juice and chopped cilantro, enhancing the dish with fresh, zesty flavor. Afterward, remove the pan from heat and let it rest while you prepare the mofongo.
- Once the fried plantains have cooled slightly, place them in a mixing bowl. Begin mashing them until you achieve a smooth yet slightly chunky consistency. If you’re choosing to add bacon, mix in the crumbled bacon at this point. The bacon adds an irresistible crunch and smokiness that meshes beautifully with the plantains.
- Using your hands or a small bowl, shape the mashed plantains into domes or mounds. This technique not only gives a lovely presentation but also creates a perfect base for the garlicky shrimp. Plate the mofongo and generously top with the succulent shrimp and sauce created earlier. Serve warm for the best enjoyment!
Notes
For extra creaminess, consider adding a splash of cream or coconut milk to the mashed plantains.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 550 per serving
- Sodium: 750 mg
- Protein: 28 g