Ingredients
Method
- Peel the plantains and cut them into 1-inch thick rounds.
- 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.
- 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.
- Add chicken stock and continue mashing until the mixture is smooth, soft, and holds together with a consistent texture.
- Shape the mofongo into a mound using a small bowl or the pilon. Place on a serving plate and keep warm.
- In a hot skillet, drizzle a bit of oil and season the shrimp with a sprinkle of salt and pepper.
- Add the shrimp to the hot skillet and cook for about 3 minutes, flipping halfway, until pink and cooked through.
- Add the prepared garlic and herb sauce to the skillet. Stir in the cornstarch to thicken the sauce until it coats the shrimp beautifully.
- Place the garlic shrimp and sauce over the mofongo mound. Serve immediately while still hot. Buen Provecho!
Nutrition
Notes
Pro Tips:
Buy your plantains rock-hard and completely green - if there's even a hint of yellow, they'll turn mushy when fried. I learned this the hard way making countless batches. Green plantains hold their structure and give you that perfect chewy-tender texture that makes mofongo special. Fry your plantain chunks at exactly 350°F for 3-4 minutes until golden but not dark brown. The outside needs to develop a slight crust to withstand the aggressive mashing in the pilón, while the inside stays tender enough to absorb the garlic oil properly. Make your sofrito with extra garlic and let it cook low and slow until the garlic turns golden - this creates the base oil that binds everything in the pilón. Raw or undercooked garlic will make your mofongo bitter and harsh instead of aromatic and rich. When mashing in the pilón, work in small batches and add the garlic oil gradually while mashing. This traditional technique creates the right texture - cohesive but not paste-like. The oil needs to be absorbed slowly to create mofongo's signature consistency.
Buy your plantains rock-hard and completely green - if there's even a hint of yellow, they'll turn mushy when fried. I learned this the hard way making countless batches. Green plantains hold their structure and give you that perfect chewy-tender texture that makes mofongo special. Fry your plantain chunks at exactly 350°F for 3-4 minutes until golden but not dark brown. The outside needs to develop a slight crust to withstand the aggressive mashing in the pilón, while the inside stays tender enough to absorb the garlic oil properly. Make your sofrito with extra garlic and let it cook low and slow until the garlic turns golden - this creates the base oil that binds everything in the pilón. Raw or undercooked garlic will make your mofongo bitter and harsh instead of aromatic and rich. When mashing in the pilón, work in small batches and add the garlic oil gradually while mashing. This traditional technique creates the right texture - cohesive but not paste-like. The oil needs to be absorbed slowly to create mofongo's signature consistency.
