Ingredients
Scale
- 4 green or slightly yellow plantains
- 1 lb medium shrimp, peeled and deveined
- 8 cloves garlic, minced (4 for mofongo, 4 for shrimp)
- Olive oil or butter
- Optional beef cracklings (chicharrón)
- Salt and pepper to taste
Instructions
- Prepare Plantains: Peel and cut plantains into 1–2 inch pieces. Boil until tender (10–15 minutes) or fry until golden.
- Mash Mofongo: In a mortar and pestle, mash boiled plantains with minced garlic, olive oil, optional chicharrón, salt, and pepper until smooth yet textured.
- Cook Garlic Shrimp: Heat olive oil or butter in a skillet over medium heat. Sauté remaining minced garlic until fragrant. Add shrimp, season with salt and pepper, cooking until pink and opaque (3–4 minutes per side).
- Assemble Dish: Mold mashed mofongo onto plates and top generously with garlic shrimp. Drizzle any pan juices over the top.
- Serve warm with fresh cilantro or paprika garnish alongside lime wedges.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Frying
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 490
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 160mg