Introduction

Garlic shrimp mofongo is a delightful dish that beautifully merges Caribbean and Latin flavors. This iconic Puerto Rican meal features crispy plantains, rich garlic shrimp, and a touch of savory broth, creating a harmonious blend of textures and tastes.

Mofongo is not just a dish; it’s an experience, often enjoyed during family gatherings or celebrations. It’s a comforting, hearty meal that prompts memories of warm kitchens and laughter, bringing home a taste of Puerto Rico right to your dining table.

Ingredients

3 large green plantains
Plantains are the star of mofongo, providing a starchy base that gives the dish its hearty texture. They should be green and firm for optimal frying.
1 cup garlic, minced
Garlic infuses a bold, aromatic flavor into the shrimp and the mofongo itself. Its pungency enhances the overall taste of the meal.
1 pound medium shrimp, peeled and deveined
Shrimp add protein and a delicate seafood flavor that complements the earthy plantains. It's best to use fresh shrimp for a juicy texture.
1/2 cup chicken broth
Chicken broth is used to moisten the mofongo and enhance its savoriness. It binds the plantains together, making the mixture smooth and flavorful.
1/2 teaspoon salt
Salt is essential for enhancing the flavors of the dish. It balances the sweetness of the plantains and the umami from the garlic.
1/4 teaspoon black pepper
Black pepper adds a hint of heat, elevating the flavors and providing a slight warmth to the dish.
1/4 cup olive oil
Olive oil is used for frying the plantains, adding a rich flavor and helping achieve a crisp exterior.
1 tablespoon fresh cilantro, chopped
Cilantro introduces a fresh, grassy element, brightening the dish and adding visual appeal as a garnish.

Directions & Preparation

Step 1: Peel and slice the plantains.

Start by cutting the ends off the plantains and then peel them. Slice them into 1-inch thick rounds. This step is crucial as peeling and slicing allows the plantains to cook evenly during frying, achieving that perfect golden-brown crispiness the dish is known for.

Step 2: Heat olive oil in a large skillet over medium heat.

Heating the oil properly is essential for frying. The oil should be hot enough to ensure the plantains cook quickly and develop a crunchy texture. If the oil isn't hot enough, the plantains may absorb too much grease and become soggy.

Step 3: Fry the plantain slices until golden brown on both sides.

Frying creates a crispy outer layer while keeping the inside soft. The golden color signifies that the sugars in the plantains have caramelized, giving a sweet and savory depth to the overall dish. Drain the fried plantains on paper towels to remove excess oil.

Step 4: In the same skillet, add garlic and sauté until fragrant.

Sautéing the garlic in the residual oil allows it to release its aromatic flavors, which will infuse the shrimp. Watch closely to avoid burning the garlic, which can turn bitter and ruin the dish.

Step 5: Add shrimp to the skillet and cook until pink and opaque.

Cooking the shrimp just until they're pink ensures they stay tender and juicy, enriching the dish with seafood flavor. Overcooking shrimp can lead to a rubbery texture, so timing is key.

Step 6: Pour in chicken broth, salt, and pepper; stir well.

This step combines all the flavors into a savory sauce that coats the shrimp, enhancing their taste and ensuring the broth seeps into the mofongo. Don't forget to adjust the seasoning to your liking.

Step 7: In a large bowl, mash the fried plantains with the shrimp mixture.

Mashing the plantains incorporates all those flavorful shrimp and garlic bits, ensuring every bite is packed with flavor. Use a sturdy fork or a potato masher to achieve a chunky yet cohesive mixture.

Step 8: Form the mixture into small mounds and plate them.

Shaping the mofongo into mounds not only makes for an appealing presentation but also allows for easy serving. Make sure the mounds are compact so they hold their shape when serving.

Step 9: Garnish with chopped cilantro and serve hot.

Garnishing with cilantro adds a fresh element that brightens the dish while also introducing a pop of color. Serving hot ensures that the flavors are vibrant and the dish is enjoyable right from the skillet.

The Perfect Plantain: Key to Mofongo

Choosing the right plantains is vital for a successful mofongo. Green plantains are starchy and firm, ideal for frying and mashing. Overripe plantains, which turn yellow and brown, will yield a sweet, softer mash that may not hold its shape as well. Understanding this distinction can significantly impact your dish's texture and flavor.

Enhancing the Shrimp Flavor

The shrimp in this dish not only serve as a protein source but also bring their own unique flavor profile. Cooking them with garlic and broth infuses them with aromatic notes, while the quick frying ensures they remain juicy. Experimenting with spices such as paprika or chili powder in the shrimp mixture can add an extra kick, tailoring the dish to your palate.

Making Mofongo Your Own

Mofongo is a versatile dish that can be customized in various ways. Consider adding ingredients like diced bacon, chicharrones, or even vegetables like bell peppers for added flavor and texture. This flexibility allows home cooks to infuse personal touches, making each version of mofongo distinctive and suited to individual tastes.

FAQs

What should I do if my shrimp are overcooked?

If this happens, consider slicing them into smaller pieces and mixing them back in with the mofongo so the texture isn't as noticeable.

Can I use ripe plantains instead of green?

Yes, but ripe plantains will add sweetness and may alter the traditional mofongo flavor and texture, making it softer.

Why does my mofongo come out too thick?

If your mofongo is too thick, it may need a bit more broth to achieve a smoother consistency. Gradually adding broth while mashing can help.

Is it possible to add more garlic for stronger flavor?

Absolutely! Adjusting the amount of garlic can intensify the flavor, but be mindful of balance to avoid overpowering the dish.

What if my fried plantains aren't crispy?

Ensure the oil is hot enough before adding the plantains. If they're still soggy, try frying for a little longer and draining them well afterward.

Can I make this recipe with a different type of seafood?

Certainly! You can substitute shrimp with scallops, fish, or even crab, adjusting the cooking time as necessary for different proteins.

Conclusion

Garlic shrimp mofongo is a dish that not only delivers robust flavors but also reflects the richness of Caribbean cuisine. Every bite transports you to a sun-soaked tropical locale, celebrating both tradition and creativity in cooking.

By mastering this recipe, you're not only enjoying a delicious meal but also embracing the art of mofongo preparation, making it a wonderful addition to your repertoire of flavorful home-cooked dishes.

Recipe Card

Print Pin