Puerto Rican Mofongo with Zesty Garlic Shrimp
Week 42 brings a tropical escape to your kitchen with this Puerto Rican masterpiece. Combining savory mashed green plantains with aromatic garlic and butter-basted shrimp, this dish offers a unique texture and a vibrant flavor profile that is truly unforgettable.
Ingredients
- Green plantains4 pieces
- Garlic cloves6 cloves
- Crispy bacon or pork cracklings100 g
- Large shrimp, peeled and deveined500 g
- Olive oil100 ml
- Chicken broth100 ml
- Butter2 tbsp
- Fresh cilantro, chopped0.5 cup
- Lime juice1 piece
- Salt and black pepper
Instructions
Peel the green plantains and cut them into 1-inch thick rounds. Heat oil in a deep skillet and fry the rounds over medium heat until they are golden yellow and tender inside, but not browned. Drain on paper towels.
Using a mortar and pestle or a sturdy bowl, mash the fried plantains together with 4 cloves of minced garlic, the crispy bacon or cracklings, and a splash of chicken broth until it forms a firm, slightly chunky dough.
Divide the plantain mixture into 4 portions and shape them into half-spheres or small mounds using a bowl as a mold. Place them on individual serving plates.
In a separate pan, melt the butter with a little olive oil. Sauté the remaining garlic and the shrimp for 2-3 minutes until pink. Stir in the lime juice and chopped cilantro, seasoning with salt and pepper.
Pour the garlic shrimp and their flavorful butter sauce over the plantain mounds. Serve immediately while hot and aromatic.
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