Description
Garlic Shrimp Mofongo is a bold and savory Caribbean dish with crispy plantains and succulent shrimp.
Ingredients
Scale
- 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