Description
A classic Puerto Rican dish featuring savory garlic shrimp over creamy mashed plantains, bursting with flavor and comfort.
Ingredients
Scale
- 4 green or slightly yellow plantains
- 4 cloves garlic, minced
- 2–3 tbsp olive oil or butter
- 1/4 cup pork cracklings (chicharrón), optional
- Salt and pepper, to taste
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp butter or olive oil (for sautéing)
- Optional: Paprika or fresh cilantro for garnish
- Lime wedges for serving
- Sautéed vegetables or Puerto Rican rice and beans (for a side)
Instructions
- Prepare plantains: Peel and cut into 1–2 inch pieces. Boil in salted water until tender, about 10–15 minutes.
- Mash mofongo: Combine cooked plantains with minced garlic and olive oil in a mortar and pestle, mix until creamy. Season with salt and pepper.
- Cook garlic shrimp: Heat butter or olive oil in a skillet, add minced garlic and sauté. Introduce shrimp and cook until pink and opaque.
- Assemble dish: Mold mofongo onto plates and top with garlic shrimp, drizzling with pan juices.
- Serve: Garnish with cilantro and lime wedges. Enjoy immediately.
Notes
For a crispy option, fry plantains instead of boiling. Customize with additional proteins or veggies as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 150mg