Garlic Shrimp Mofongo

why make this recipe

Garlic Shrimp Mofongo is a delightful dish from Puerto Rico that combines the rich flavor of garlic shrimp with the comforting texture of mashed plantains. This dish is perfect for anyone looking to experience a taste of the Caribbean in their own kitchen. It’s not only delicious but also a great way to impress family and friends. Plus, it’s simple enough that even beginner cooks can give it a try.

how to make Garlic Shrimp Mofongo

Ingredients:

• 2 cups green plantains
• 1 pound jumbo shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon crushed red pepper flakes (optional)

Directions:

1. Peel the plantains and cut them into 1-inch slices.
2. Boil the plantains in salted water for about 15-20 minutes, or until they are tender.
3. While the plantains are cooking, heat 2 tablespoons of olive oil in a skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1 minute until it is fragrant.
5. Add the shrimp, salt, pepper, and optional red pepper flakes to the skillet. Cook the shrimp until they are pink and opaque.
6. Once the plantains are done, drain them and mash them with the remaining olive oil and chicken broth until they are chunky.
7. Fold the sautéed shrimp into the mashed plantains, making sure they are evenly mixed.
8. Pack the mixture into a mold and invert it onto a serving dish.
9. Garnish with chopped cilantro and serve warm.

how to serve Garlic Shrimp Mofongo

Serve Garlic Shrimp Mofongo warm as a main dish or a hearty side. It pairs well with a fresh green salad or some grilled vegetables. You can also serve it with extra lime wedges on the side for a zesty touch.

how to store Garlic Shrimp Mofongo

If you have leftovers, you can store Garlic Shrimp Mofongo in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the microwave or on the stovetop over low heat until heated through.

tips to make Garlic Shrimp Mofongo

• Use oil that’s good for cooking, like canola or vegetable oil, if you prefer.
• Make sure the plantains are green for the best texture and taste.
• Feel free to adjust the garlic and pepper levels to suit your taste.
• You can also add other spices or herbs for extra flavor.

variation

You can change up the recipe by adding different proteins like chicken or fish, or you can make it vegetarian by using mushrooms or black beans instead of shrimp.

FAQs

1. Can I use ripe plantains instead of green ones?
Yes, you can use ripe plantains, but the texture and taste will change, becoming sweeter.

2. Can I prepare this dish ahead of time?
Yes, you can prepare the shrimp and mash the plantains in advance and then combine them just before serving.

3. Is this dish gluten-free?
Yes, Garlic Shrimp Mofongo is naturally gluten-free, making it a great option for those who have gluten sensitivities.

Garlic Shrimp Mofongo

A delightful Puerto Rican dish that combines garlic shrimp with mashed plantains, perfect for impressing family and friends.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Caribbean, Puerto Rican

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Mofongo

• 2 cups green plantains Use green plantains for the best texture and taste.
• 1 pound jumbo shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup olive oil Use additional for mashing.
• 1/2 cup chicken broth

For Seasoning

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro For garnish.
• 1/2 teaspoon crushed red pepper flakes Optional for extra heat.

Method

 

Preparation

1. Peel the plantains and cut them into 1-inch slices.
2. Boil the plantains in salted water for about 15-20 minutes, or until they are tender.

Cooking

1. While the plantains are cooking, heat 2 tablespoons of olive oil in a skillet over medium heat.
2. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
3. Add the shrimp, salt, pepper, and optional red pepper flakes to the skillet. Cook until the shrimp are pink and opaque.

Assembly

1. Once the plantains are done, drain them and mash with the remaining olive oil and chicken broth until chunky.
2. Fold the sautéed shrimp into the mashed plantains, ensuring an even mix.
3. Pack the mixture into a mold and invert it onto a serving dish.
4. Garnish with chopped cilantro and serve warm.

Notes

Serve warm as a main dish or a hearty side. Pairs well with a fresh green salad or grilled vegetables. Provides an option for extra lime wedges on the side for a zesty touch.