Description
A traditional Puerto Rican dish that combines garlicky shrimp and fluffy plantains for a comforting meal.
Ingredients
Scale
2–3 medium-sized Green Plantains
1 pound Shrimp (preferably large)
4–5 cloves Garlic
1 cup Chicken Broth (low-sodium)
3–4 tablespoons Olive Oil
Salt and Pepper (to taste)
Juice from 1 Lemon
Instructions
- Peel the green plantains and cut them into 1-inch pieces. Heat oil in a deep pan over medium-high heat and fry the plantain pieces until golden brown and slightly tender, about 5-7 minutes. Remove the plantains and let them drain on paper towels.
- In the same pan, add a bit more olive oil if necessary and sauté minced garlic until fragrant, approximately 1-2 minutes. Add the shrimp to the pan and season with salt, pepper, and lemon juice. Cook until shrimp turns pink and opaque, about 3-5 minutes. Remove from heat and set aside.
- In a large bowl, combine the fried plantains with a good splash of chicken broth. Use a masher to mix until it resembles a chunky puree. Add more broth as needed to reach your desired consistency.
- Gently fold in the cooked shrimp along with any juice from the pan. Shape the mofongo into a ball or mound and serve hot, garnished with additional garlic if desired.
Notes
Be careful not to overcook the shrimp to avoid a rubbery texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 200mg
Keywords: mofongo, garlic shrimp, Puerto Rican cuisine, comfort food, plantains, seafood
