Garlic Shrimp Mofongo is a fun and tasty dish made with fried plantains and garlic shrimp. The plantain base is creamy and pairs perfectly with the savory shrimp.
It’s a great way to enjoy a mix of flavors! I love how you can personalize it with toppings or sides. Plus, it makes for a colorful dinner that impresses everyone!
Key Ingredients & Substitutions
Green Plantains: The star of the dish! They should be firm and green for the right texture. If you can’t find green plantains, you might use unripe yellow bananas, but the flavor will differ. Don’t use ripe plantains as they’re too sweet.
Shrimp: Large shrimp work best for this recipe. If you have frozen shrimp, they’re fine to use; just make sure they’re thawed properly. For a budget-friendly option, consider using canned shrimp or even chicken if you don’t eat seafood.
Garlic: Fresh garlic is a must for that beautiful flavor. In a pinch, you can use garlic powder, but fresh is always better. Use more or less garlic based on your taste!
Olive Oil vs. Pork Cracklings: I prefer using olive oil for a lighter option, but adding chopped pork cracklings gives a nice crunch and richer flavor. Go for it if you want to add that classic touch!
Heavy Cream: This is what makes the sauce luxurious. You could swap it out with half-and-half for a lighter sauce, but it won’t be as creamy. For a dairy-free alternative, try coconut milk, which adds a nice tropical flavor.
How Do I Perfectly Fry Plantains for Mofongo?
Frying plantains can be tricky, but here are some tips to get them just right:
- Use medium heat: Too hot, and they’ll burn; too low, and they won’t cook through.
- Don’t overcrowd the pan: Fry in batches to ensure even cooking.
- Watch for color: They should be golden brown. If they start to brown too quickly, lower the heat.
- Soak up excess oil: Place fried plantains on paper towels to absorb extra oil, keeping them from becoming too greasy.
With these tips, your mofongo will be perfectly crispy on the outside and soft inside! Enjoy the process!
Garlic Shrimp Mofongo
Ingredients You’ll Need:
For the Mofongo:
- 4 green plantains, peeled and cut into 1-2 inch pieces
- 4 cloves garlic, minced
- 4 tbsp olive oil or pork cracklings (chicharrón), chopped (optional)
- 1/2 cup chicken broth (optional, for moistening)
- Salt, to taste
- Fresh cilantro or parsley, chopped (for garnish)
For the Garlic Shrimp:
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tbsp butter
- 2 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Juice of 1/2 lime
- 2 tbsp fresh parsley or cilantro, chopped
For the Creamy Garlic Sauce:
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe will take about 30 minutes in total—10 minutes for prep and about 20 minutes for cooking. It’s quick enough for a weekday dinner but fancy enough for a special occasion!
Step-by-Step Instructions:
1. Prepare the Mofongo:
In a frying pan, heat some oil on medium heat. Carefully add the plantain pieces and fry until they turn a beautiful golden color and are soft (about 3-4 minutes on each side). Once fried, let them drain on paper towels to get rid of excess oil.
Next, in a mortar and pestle or a large bowl, mash the fried plantains with the minced garlic and olive oil or pork cracklings if you’re using them. Add some salt to taste. If you want a creamier texture, pour in chicken broth a little at a time while mashing. Once they’re well combined, shape the mofongo into round balls or quenelles and keep them warm.
2. Make the Garlic Shrimp:
In a skillet over medium heat, melt the butter with olive oil. Then, add the minced garlic and red pepper flakes, sautéing them until fragrant (be careful not to brown the garlic; it should take about 30 seconds). Add the shrimp, carefully season with salt and pepper, and cook them until they turn pink and opaque, which takes about 4 minutes (2 minutes on each side). Squeeze lime juice over the shrimp and toss in some chopped parsley or cilantro before removing from heat.
3. Prepare the Creamy Garlic Sauce:
In a small saucepan over medium heat, melt the butter. Stir in the minced garlic and sauté until fragrant (around 1 minute). Pour in the heavy cream and bring it to a gentle simmer. Stir in Parmesan cheese until it fully melts and the sauce thickens a bit. Add salt and pepper to taste, then keep it warm.
4. Assemble the Dish:
Take the molded mofongo and place it nicely on a serving plate. Arrange the garlic shrimp around and on top of the mofongo. Drizzle the creamy garlic sauce generously over the dish. For a special touch, garnish with additional chopped parsley or cilantro.
5. Serve Immediately:
Enjoy your Garlic Shrimp Mofongo right away, taking in all those wonderful, savory garlic flavors paired with the hearty mofongo! It’s a delightful dish that brings a taste of the Caribbean right to your table.
This dish is a true feast for the senses and a delicious way to experience a classic Puerto Rican delicacy with a flavorful twist! Enjoy cooking!
Can I Use Ripe Plantains Instead of Green Ones?
It’s best to use green plantains for mofongo because they provide the right texture. Ripe plantains are too sweet and soft, which won’t give you the desired savory flavor you want in this dish.
Can I Make Mofongo Ahead of Time?
Yes! You can fry the plantains and prepare the mofongo mixture ahead of time. Just keep it covered in the refrigerator for up to 24 hours. When you’re ready to serve, reheat gently before shaping and serving.
What Can I Use Instead of Heavy Cream for the Sauce?
If you want a lighter option, you can substitute heavy cream with half-and-half or coconut milk for a dairy-free alternative. Just be aware that the texture and flavor will differ slightly from using heavy cream.
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. When reheating, it’s best to warm them up gently on the stove to avoid overcooking the shrimp and making the mofongo dry.
