Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 4 green plantains
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1/2 cup chicken broth (or vegetable broth)
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon butter
- Fresh cilantro for garnish (optional)
Instructions
- Peel and slice plantains into 1-inch thick pieces.
- Fry plantain slices in hot olive oil until golden brown on both sides.
- Drain and mash the fried plantains, mixing in salt and optional chicken broth.
- Sauté chopped onion and minced garlic in butter until fragrant.
- Add shrimp, season with black pepper, and cook until pink and opaque.
- Pour in chicken broth, add mashed plantains, and stir until combined.
- Shape the mofongo using a bowl, then invert onto a plate.
- Garnish with cilantro and serve hot.
Notes
- For extra creaminess, mix in more chicken broth when mashing plantains.
- Ensure the oil is hot enough before frying to achieve crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying/Sautéing
- Cuisine: Puerto Rican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Garlic Shrimp Mofongo, Puerto Rican cuisine, shrimp recipe, plantains