Description
Garlic Shrimp Mofongo brings together golden, crispy mofongo and succulent garlic shrimp for an unforgettable dining experience. This easy recipe balances crunchy fried plantains with tender shrimp, making it a standout dish for dinner gatherings or cozy nights at home. The savory and aromatic flavors can be customized with a spicy kick or a hint of citrus, ensuring it appeals to everyone at the table. Perfect for impressing guests or treating yourself, this dish is a delightful celebration of Caribbean cuisine.
Ingredients
- 2 green plantains, firm
- 1 pound shrimp, peeled and deveined
- 4 cloves garlic, freshly minced
- 1/2 cup low-sodium chicken broth
- fresh cilantro, for garnish
- 1 tablespoon fresh lemon juice
Instructions
- Peel two green plantains and cut them into 1-inch thick slices.
- Heat about two cups of vegetable oil in a deep pan over medium-high heat until hot but not smoking.
- Carefully drop in the plantain slices in batches, frying them until they are golden brown and cooked through—about 4-5 minutes per side.
- Remove the fried plantains with a slotted spoon and let them drain on paper towels.
- In a large bowl, mash your fried plantains with a potato masher until chunky yet combined.
- Pour in half a cup of chicken broth gradually while mashing until you achieve your desired consistency—smooth but not pureed.
- In another skillet over medium heat, add two tablespoons of olive oil.
- Once hot, toss in four cloves of minced garlic and sauté until fragrant (about 30 seconds).
- Add one pound of shrimp and cook until they turn pink and opaque (about 3-4 minutes).
- Squeeze in one tablespoon of fresh lemon juice during cooking.
- Fold your cooked garlic shrimp into the mashed plantains mixture gently until well combined.
- Taste and adjust seasoning if necessary.
Notes
Storage: Store any leftover Garlic Shrimp Mofongo in an airtight container in the refrigerator for up to 2 days. To maintain freshness, keep the shrimp and mofongo separate if possible, as the mofongo can absorb moisture, altering its texture.
Reheating: Reheat the Garlic Shrimp Mofongo gently in a skillet over low heat, adding a splash of chicken broth to help restore moisture. Stir occasionally until heated through. Alternatively, you can microwave it in short intervals, stirring in between, to ensure even heating.
Serving: Serve the Garlic Shrimp Mofongo warm, garnished with fresh cilantro for a pop of color and flavor. For added brightness, consider a wedge of lemon on the side, allowing guests to squeeze more juice over the dish if desired.
Chef’s Tip: For extra flavor, try marinating the shrimp in a mixture of garlic, lemon juice, and a pinch of salt for about 30 minutes before cooking. This enhances the shrimp’s taste and complements the garlic and plantains beautifully.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
Nutrition
- Calories: 350 kcal
- Sugar: 0
- Sodium: 800mg
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 0
- Protein: 20g
- Cholesterol: 0