Garlic Shrimp Mofongo | Flavorful Puerto Rican Classic

Discover the deliciousness of Garlic Shrimp Mofongo! This Puerto Rican classic combines crispy fried plantains mashed with garlic and seasonings, topped with juicy shrimp in a rich garlic Alfredo sauce. Perfect for a flavorful and satisfying meal.

Mofongo is a traditional dish from Puerto Rico, and it is considered one of the island's signature dishes. It is typically made with fried green plantains mashed with garlic, salt, and pork cracklings (chicharrones). However, variations like this recipe, which includes shrimp and garlic alfredo sauce, provide a delicious twist on the classic dish.

The technique of soaking the cut plantains in water before frying them helps prevent them from turning brown. This step preserves the natural color of the plantains, making them more visually appealing when served. It's a helpful tip to keep in mind when working with plantains for frying or cooking purposes.

FAQs

1. Can I use a different type of seafood for this recipe?
Yes, you can substitute the shrimp with scallops, fish, or even chicken if preferred.

2. What is the best type of plantain to use?
Green, unripe plantains are ideal for this recipe because they have a firm texture that holds up well when fried and mashed.

3. Can I bake the plantains instead of frying them?
Yes, you can bake the plantains at 400°F (200°C) until they are golden brown, though frying gives a more traditional texture.

4. How do I prevent the plantains from turning brown?
Soaking the cut plantains in water helps prevent them from browning due to oxidation.

5. What can I use instead of garlic Alfredo sauce?
A simple garlic butter sauce or a traditional Puerto Rican garlic mojo sauce can be used as alternatives.

6. Can I make this recipe ahead of time?
You can prepare the plantain mash and cook the shrimp ahead of time. Store them separately and reheat before serving.

7. How do I keep the mofongo from drying out?
Serve the mofongo with plenty of sauce and keep it covered until serving to maintain its moisture.

8. Is there a vegetarian version of this recipe?
Yes, replace the shrimp with roasted vegetables or a plant-based protein and use vegetable broth instead of chicken stock.

9. Can I add other ingredients to the mofongo?
Yes, you can add ingredients like crispy bacon, chicharrones (fried pork rinds), or other herbs to the mofongo for extra flavor.

10. What side dishes go well with Garlic Shrimp Mofongo?
A fresh salad, steamed vegetables, or rice and beans are great sides to complement this dish.

11. How do I reheat leftovers without drying them out?
Reheat the mofongo in a microwave with a damp paper towel over it or gently warm it in a skillet with some added broth.

12. Can I use pre-cooked shrimp?
Yes, but reduce the cooking time to avoid overcooking the shrimp when you heat them with the sauce.

13. How do I know when the shrimp are cooked perfectly?
The shrimp are done when they turn pink and opaque, and curl into a loose 'C' shape.

14. What can I use if I don't have a mortar or Pilon?
You can use a large bowl and a heavy object like a potato masher or the back of a spoon to mash the plantains.

15. How long can I store leftover Garlic Shrimp Mofongo?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Make it

Garlic Shrimp Mofongo Recipe

Serving: 4 people
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

For the Shrimp:

1 pound of shrimp, peeled and deveined (tails left on)
¼ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the Mofongo:

4 green plantains
1 tablespoon olive oil
Canola oil (for frying)
1 tablespoon butter
Pinch of salt
Freshly ground black pepper, to taste
2 cloves of garlic, minced
1 cup boiling hot chicken stock

For the Sauce:

1 cup garlic Alfredo sauce

For Garnish:

Fresh parsley, chopped

Instructions

Prepare the Shrimp:
- Pat dry the shrimp with paper towels. In a bowl, season with paprika, kosher salt, and black pepper. Toss to coat evenly and set aside.
Peel and Cut the Plantains:
- Cut off the ends of each plantain. Make a lengthwise incision along the ridges, careful not to cut too deep. Peel the skin off and slice the plantains into one-inch pieces. Soak the slices in water to prevent browning.
Cook the Shrimp:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the seasoned shrimp for about 2 minutes per side until pink and opaque. Remove from skillet and set aside.
Fry the Plantains:
- In a frying pan, heat enough canola oil to cover the plantains. Fry the plantain pieces in batches until golden brown, flipping occasionally. Drain on paper towels.
Prepare the Mofongo:
- In a mortar or Pilon, mash the fried plantains with butter, salt, pepper, minced garlic, and hot chicken stock. Continue mashing and adding ingredients until well combined and smooth.
Shape the Mofongo:
- Use a food mold or small bowl to shape the mofongo. Press it into the mold and then invert it onto a plate.
Prepare the Sauce:
- In the same skillet used for the shrimp, heat the garlic Alfredo sauce over medium heat until it simmers. Add the shrimp back into the skillet and coat them with the sauce.
Assemble the Dish:
- Place the shrimp over the mofongo and drizzle with the garlic Alfredo sauce. Garnish with chopped fresh parsley.
Serve Immediately:
- Serve the Garlic Shrimp Mofongo warm, as the plantains can harden if left to sit.

Additional Notes

Flavor Boost: For extra flavor, you can marinate the shrimp in the seasoning for a few hours before cooking.
Sauce Variation: You can use a simple garlic butter sauce instead of garlic Alfredo if you prefer a lighter option.
Serving Suggestion: Pair this dish with a side of steamed vegetables or a fresh salad for a complete meal.

Nutrition Facts (Per Serving)

Calories: 400
Total Fat: 20g
- Saturated Fat: 7g
Cholesterol: 180mg
Sodium: 950mg
Total Carbohydrates: 35g
- Dietary Fiber: 3g
- Sugars: 4g
Protein: 20g

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