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Garlic Shrimp Mofongo Recipe

Garlic Shrimp Mofongo Recipe
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★★★★★

5.1 from 30 reviews

Garlic Shrimp Mofongo is a delicious Puerto Rican dish featuring fried green plantains mashed into a savory base, topped with succulent shrimp sautéed in garlic, butter, and spices. This comforting and flavorful meal combines crispy textures with rich, garlicky shrimp, enhanced by fresh lime and cilantro, and optionally complemented by crispy bacon for extra depth.

Ingredients

Scale

Plantains

  • 2 large green plantains
  • 1 tablespoon olive oil (for frying)

Shrimp and Sauce

  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 6 cloves garlic, minced
  • 1 cup chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon fresh cilantro, chopped
  • Juice of 1 lime

Optional

  • ¼ cup crumbled bacon (optional)

Instructions

  1. Prepare the Plantains: Peel the plantains by cutting off the ends and scoring the skin lengthwise to remove the peel. Then slice them into 1-inch thick pieces, ready for frying.
  2. Fry the Plantains: Heat olive oil in a large skillet over medium heat. Fry the plantain slices until they turn golden brown and become tender when pierced, about 4-5 minutes per side. Remove the slices and drain them on paper towels to remove excess oil.
  3. Make the Garlic Shrimp: In the same skillet, add butter and olive oil together. Sauté the minced garlic in the hot butter and oil mixture until fragrant and lightly golden, approximately 1 minute, taking care not to burn the garlic.
  4. Add Shrimp: Add the peeled and deveined shrimp to the skillet. Season with salt, black pepper, and paprika. Cook the shrimp until they turn pink and opaque throughout, about 3-4 minutes, flipping as necessary for even cooking.
  5. Add Broth: Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for an additional 2 minutes to meld the flavors. Stir in the fresh lime juice and chopped cilantro, then remove the skillet from heat to preserve the brightness of these ingredients.
  6. Mash Plantains: Transfer the fried plantain slices into a large bowl. Using a fork or potato masher, mash them to a coarse consistency. If you like, fold in the crumbled bacon at this stage to add smoky flavor and texture.
  7. Form Mofongo: Shape the mashed plantains into a dome or bowl-shaped mound using your hands or a mold. This classic presentation helps hold the flavorful shrimp on top.
  8. Serve with Shrimp: Place the mofongo dome on a serving plate and spoon the garlic shrimp mixture generously over it. Drizzle any remaining garlic sauce from the pan on top for added moisture and flavor. Serve immediately for the best experience.

Notes

  • For a vegetarian version, omit shrimp and substitute with sautéed mushrooms or vegetables.
  • You can substitute chicken broth with vegetable broth to make it lighter or vegetarian.
  • Be cautious when frying the plantains; overheating the oil can burn them quickly.
  • Adding bacon is optional but adds a smoky and savory depth to the dish.
  • Use fresh lime juice for the best flavor; bottled lime juice may be too acidic.
  • This dish is best served hot and fresh; leftovers can be refrigerated and reheated gently.

Nutrition

Keywords: mofongo, garlic shrimp, plantains, Puerto Rican cuisine, seafood, fried plantains, cilantro, lime, bacon

Find it online: https://tastemadebyclara.com/garlic-shrimp-mofongo-recipe/