Garlic Shrimp Mofongo

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Garlic Shrimp Mofongo

This Puerto Rican classic combines crispy fried plantains mashed with garlic and pork cracklings, topped with succulent garlic shrimp. A true taste of the Caribbean!

Recipe Details

Prep Time: 20 min

Cook Time: 25 min

Total Time: ~45 min

Servings: 1

Calories: ~520

Prep Time ISO: PT20M

Cook Time ISO: PT25M

Total Time ISO: PT45M

Ingredients

• 2 green plantains
• Frying oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• 8 large jumbo shrimp
• 1 tsp cornstarch
• 1/2 cup chicken stock
• 1 tbsp butter
• 1 packet garlic and herb sauce mix, prepared as directed

Instructions

1. Peel the plantains and cut them into 1-inch thick rounds.
2. Heat frying oil in a deep skillet over medium-high heat. Fry the plantain rounds in batches until golden brown on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
3. In a pilon (mortar and pestle), add the fried plantains with butter, minced garlic, and pepper to taste. Mash together vigorously for about 30 seconds.
4. Add chicken stock and continue mashing until the mixture is smooth, soft, and holds together with a consistent texture.
5. Shape the mofongo into a mound using a small bowl or the pilon. Place on a serving plate and keep warm.
6. In a hot skillet, drizzle a bit of oil and season the shrimp with a sprinkle of salt and pepper.
7. Add the shrimp to the hot skillet and cook for about 3 minutes, flipping halfway, until pink and cooked through.
8. Add the prepared garlic and herb sauce to the skillet. Stir in the cornstarch to thicken the sauce until it coats the shrimp beautifully.
9. Place the garlic shrimp and sauce over the mofongo mound. Serve immediately while still hot. Buen Provecho!

Pro Tip: For extra flavor, add a splash of chicken broth over the mofongo just before serving to keep it moist and tender.

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Nutrition Information

Per Serving (Approximate)

520Calories

38gCarbs

28gProtein

24gFat

Fun Facts

Did You Know? Mofongo has African roots and is believed to have evolved from the West African dish fufu, which was brought to Puerto Rico during the transatlantic slave trade. Over centuries, it transformed into the beloved plantain-based dish we know today.

Fun Fact: The wooden mortar used to make mofongo is called a pilon, and it is considered an essential kitchen tool in Puerto Rican households. Many families pass their pilon down through generations, making it both a cooking utensil and a cherished family heirloom.

Frequently Asked Questions

What is mofongo?

Mofongo is a traditional Puerto Rican dish made from fried green plantains that are mashed together with garlic, butter, and seasonings using a wooden mortar called a pilon. It is often served as a main course topped with a protein like shrimp, chicken, or pork.

Can I make mofongo without a pilon?

Yes! While a pilon gives the most authentic texture, you can use a large mortar and pestle or even a sturdy bowl with a wooden spoon. The key is to mash the plantains while they are still hot so they become soft and moldable.

What type of shrimp works best for this recipe?

Large jumbo shrimp (U-15 or U-20 size) work best because they hold up well during cooking and provide a satisfying, generous portion alongside the mofongo.

How do I keep mofongo from getting dry?

The secret is adding chicken stock while mashing the plantains. This keeps the mofongo moist and flavorful. You can also drizzle a little extra broth over the mofongo just before serving.