Garlic Shrimp Mofongo Recipe

Directions

1. Make the Mofongo:
   1. Cut the plantains into chunks and soak them in salted water for 10 minutes to remove excess starch.
   2. Fry the plantains in hot oil over medium heat until golden and cooked through. Drain on paper towels.
   3. In a mortar & pestle (or sturdy bowl), mash together minced garlic, olive oil, and pork cracklings until fragrant.
   4. Add the fried plantains and continue mashing until smooth but still slightly chunky. Adjust with more oil or butter for creaminess.
   5. Shape the mofongo into a mound or press into a small bowl, then flip onto a serving plate.
2. Make the Garlic Shrimp:
   1. Season shrimp lightly with salt and black pepper.
   2. In a skillet, heat butter and olive oil over medium heat.
   3. Add garlic and sauté until fragrant, taking care not to burn it.
   4. Add shrimp and cook 1–2 minutes per side until pink and opaque.
   5. Deglaze the pan with white wine (if using) and broth, letting it simmer 2–3 minutes until slightly reduced.
   6. Stir in chopped parsley and a squeeze of lemon or lime to finish.
3. Assemble the Dish:
   • Place the mofongo on a plate or in a bowl.
   • Spoon the garlic shrimp and pan sauce over the top.
   • Garnish with extra parsley or lime wedges.

Recipe Details

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 2–3
Difficulty: Medium

Variations & Substitutions

• Swap pork cracklings for fried bacon or sautéed mushrooms for a vegetarian-friendly twist.
• Add sautéed bell peppers or onions to the shrimp for extra sweetness and texture.
• Use coconut oil instead of olive oil for a tropical flavor note.
• Serve with a small side of caldo (broth) for dipping, as is traditional in Puerto Rico.

Serving Suggestions

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