Mofongo Savory Garlic Shrimp Mofongo

Mofongo Savory Garlic Shrimp Mofongo

Indulge in the mouthwatering flavors of Garlic Shrimp Mofongo, a delightful fusion of seasoned shrimp and mashed green plantains. This tantalizing recipe combines the succulence of perfectly cooked shrimp with the rich and aromatic notes of garlic alfredo sauce, all served atop a bed of golden, fried plantains. Each bite offers a harmonious blend of textures and tastes, from the crispy exterior of the plantains to the creamy, garlicky goodness of the Mofongo. Get ready to savor a dish that effortlessly captures the essence of Puerto Rican cuisine with its vibrant flavors and comforting appeal. Prepare to be transported to a culinary paradise as you embark on a gastronomic journey with Garlic Shrimp Mofongo.

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

Q: Can I use ripe plantains instead of green plantains?

A: It is recommended to use green plantains for this recipe, as they are starchy and provide the desired texture for Mofongo. Ripe plantains are sweeter and softer, which may alter the consistency and result in a different taste.

Q: Can I make Mofongo ahead of time?

A: It is best to make and serve Mofongo immediately after preparing it. Plantains tend to harden as they cool, which can affect the texture and taste of the dish. To enjoy the best flavor and consistency, it is recommended to make Mofongo fresh and serve it right away.

Q: Can I use a food processor instead of a mortar and pestle (Pilon)?

A: While a food processor can be used to mash the plantains, using a mortar and pestle (Pilon) is the traditional method for making Mofongo. The manual mashing process helps to achieve the desired texture and consistency. If you choose to use a food processor, pulse the plantains until they reach the desired texture, being careful not to over-process.

Q: Can I use a different type of seafood instead of shrimp?

A: Yes, you can use a different type of seafood, such as diced fish, scallops, or even lobster, instead of shrimp. Adjust the cooking time accordingly based on the type and size of seafood you choose to use.

Q: Can I make this recipe vegetarian or vegan?

A: This recipe contains shrimp and chicken stock, which are not vegetarian or vegan. However, you can modify the recipe by omitting the shrimp and using vegetable stock instead of chicken stock. Additionally, you can replace the butter with a vegan alternative, and choose a dairy-free and vegan-friendly sauce option instead of garlic alfredo sauce.

Q: Can I adjust the seasoning to my taste preferences?

A: Yes, feel free to adjust the seasoning to suit your taste preferences. You can increase or decrease the amount of paprika, salt, black pepper, minced garlic, or any other seasoning to customize the flavor of the dish to your liking. Taste and adjust as needed during the cooking process.

Q: Can I use frozen shrimp for this recipe?

A: Yes, you can use frozen shrimp for this recipe. Thaw the shrimp completely before patting them dry and seasoning them. Make sure to follow the instructions for cooking the shrimp accordingly, adjusting the cooking time as needed.

Q: Can I substitute the garlic alfredo sauce with a different sauce?

A: Certainly! If you prefer a different sauce or have dietary restrictions, you can substitute the garlic alfredo sauce with another sauce of your choice. Some options could include a tomato-based marinara sauce, a lemon butter sauce, or a spicy Cajun sauce. Adjust the quantity and seasoning according to your taste preferences.

Make it

Garlic Shrimp Mofongo

Ingredients:

1 pound of shrimp, peeled and deveined (tails left on)

¼ teaspoon paprika

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper (or to taste)

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

1 cup garlic alfredo sauce

Fresh parsley (for garnish)

Instructions:

Pat dry the shrimp using paper towels. In a bowl, season the shrimp with paprika, kosher salt, and black pepper. Toss until the shrimp is evenly coated. Set aside.

To peel the plantains, cut off both ends of each plantain. Using a paring knife, make a lengthwise incision along the ridges of the plantain. Be careful not to cut too deep. Gently insert your thumb under the skin and carefully pull it away from the flesh, keeping the skin intact as much as possible. Work your way around the plantain to remove the skin completely.

Once the skin has been removed, cut the plantains into one-inch pieces. Transfer the cut plantains to a large bowl and soak them in water to prevent browning.

In a large skillet over medium-high heat, add one tablespoon of olive oil. Transfer the seasoned shrimp to the skillet and cook for about 2 minutes per side. After approximately 4 minutes, remove the shrimp from the skillet and set them aside.

In a frying pan over medium heat, add enough canola oil to fry the plantains. Once the oil is hot, transfer some of the plantain pieces into the oil and fry them until golden brown. Flip them over a few times to ensure even cooking. Repeat this process in batches until all the plantains are fried. Set them aside.

To make one serving of Mofongo, use a mortar or Pilon. Transfer some of the cooked plantain pieces to the mortar and add one tablespoon of butter, a pinch of salt, freshly ground black pepper to taste, minced garlic, and one cup of boiling hot chicken stock. Mash the plantains in batches, gradually adding more plantains, chicken stock, butter, and minced garlic. Continue mashing until all the plantains are evenly combined and incorporated.

To plate the Mofongo, use a food mold or, if unavailable, place it into a small bowl and flip it upside down onto a plate.

Using the same skillet you cooked the shrimp in, over medium heat, add one cup of garlic alfredo sauce. Once the sauce comes to a simmer, add the shrimp back into the skillet and ensure that all the shrimp are coated in the sauce. Once evenly coated, turn off the heat.

Place some of the shrimp over the Mofongo and drizzle with the garlic alfredo sauce. Mofongo tends to dry out quickly, so be sure to add enough sauce. Garnish with fresh parsley for a pop of color.

Serve the Garlic Shrimp Mofongo immediately, as the plantains can become hard if left to sit for too long. Enjoy your flavorful and satisfying meal!

Note: Repeat the same process to fry the remaining two plantains for the second serving, ensuring freshness for each plate.

Enjoy your Garlic Shrimp Mofongo! Buen provecho!