Ingredients
Scale
- 4 green or slightly yellow plantains
- 1 lb medium shrimp, peeled and deveined
- 8 cloves garlic (4 for mofongo and 4 for shrimp)
- 2–3 tbsp olive oil or butter
- Salt and pepper to taste
- Optional: beef cracklings (for added texture), lime wedges, fresh cilantro
Instructions
- Prepare the Plantains: Peel and cut plantains into 1–2 inch pieces. Boil in salted water until tender (about 10–15 minutes). Alternatively, fry them for enhanced flavor.
- Mash the Mofongo: In a mortar and pestle, mash boiled plantains with minced garlic, olive oil, and optional beef cracklings. Season with salt and pepper until smooth.
- Cook the Garlic Shrimp: Heat olive oil or butter in a skillet over medium heat. Sauté minced garlic until fragrant. Add shrimp, seasoning with salt and pepper. Cook until pink and opaque (3–4 minutes per side).
- Assemble the Dish: Mold the mofongo mixture onto plates and top with cooked garlic shrimp. Drizzle any remaining pan juices over the dish.
- Serve: Garnish with fresh cilantro or paprika if desired, alongside lime wedges and sautéed vegetables or rice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 540
- Sugar: 6g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 150mg