Garlic Shrimp Mofongo is a tasty Puerto Rican dish that’s hard to resist! It features fluffy mashed plantains mixed with garlic, often topped with juicy shrimp in a zesty sauce. Yum!
Honestly, who can say no to shrimp and plantains? This dish is like a warm hug on a plate! I love serving it with a fresh salad on the side—perfect for a cozy dinner!
Key Ingredients & Substitutions
Green Plantains: These are key for making mofongo. If you can’t find green plantains, you could use ripe ones, but they will be sweeter and a little mushy. Another option is to try yuca or potatoes, though the flavor will differ!
Shrimp: I always prefer medium shrimp for this dish. If you want a lighter alternative, use chicken or tofu instead. Just season them the same way, and they will absorb all those yummy flavors!
Garlic: Using fresh garlic will really enhance the dish, but you can use garlic powder in a pinch. I personally love that extra kick from fresh garlic, so I go for it!
Cilantro: Fresh cilantro adds brightness to the dish. If you’re not a fan, parsley is a good substitute. A sprinkle of green onions or a squeeze of lime juice can also bring in that fresh taste!
Bacon (optional): The bacon adds a smoky flavor, but it can be omitted for a lighter dish or if you’re looking for a vegetarian option. For a little smokiness without the bacon, consider adding a dash of liquid smoke!
How Do You Get Your Mofongo Just Right?
Mashing the fried plantains to make a great mofongo can seem tricky. Here’s how to nail it:
- Mash them while they’re still hot for easiest mixing.
- Use a mortar and pestle, if you have one! It gives a nice texture. If not, a sturdy bowl and potato masher will work just fine.
- Don’t over-mash; leave some chunks for a better bite.
- Incorporate the garlic mixture gradually—this way, flavors meld in as you mash.
- Adding a little chicken broth helps bind the mixture together without making it too wet.
Following these tips will help you create a fluffy and flavorful mofongo that’s the perfect base for your shrimp dish!
Garlic Shrimp Mofongo
Ingredients:
For the Mofongo:
- 3 large green plantains, peeled and cut into 1-inch pieces
- 4 strips of bacon (optional), chopped
- 6 cloves garlic, minced (divided)
- 2 tbsp butter
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Salt and pepper to taste
- Vegetable oil (for frying plantains)
For the Garlic Shrimp:
- 1 lb medium shrimp, peeled and deveined
- 4 tbsp olive oil (divided)
- 1/2 cup chicken broth or shrimp stock
- 1 tsp smoked paprika
- 1 lime, cut into wedges
Time Needed:
This recipe will take about 30-40 minutes. You’ll spend about 15 minutes preparing the ingredients, followed by 20 minutes to cook and assemble the dish. It’s quick for a flavorful dinner!
Step-by-Step Instructions:
1. Prepare the Plantains:
First, heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the cut plantain pieces in batches. Fry them until they are golden brown and tender, which should take about 4-5 minutes. Once done, remove the plantains and let them drain on paper towels to remove excess oil.
2. Make the Mofongo Base:
In a mortar and pestle (or a sturdy bowl with a potato masher), combine half of the minced garlic, chopped bacon (if using), butter, and a pinch of salt. Add the fried plantains and mash them together. You want it to be a bit chunky and well mixed. Stir in the chopped cilantro and add just a splash of chicken broth to help bind everything together. Form the mixture into a mound or bowl shape and set it aside to keep warm.
3. Cook the Garlic Shrimp:
In a separate skillet, heat 2 tbsp of olive oil over medium heat. Add the remaining minced garlic and sauté until fragrant, which should take about 1 minute. Next, add the shrimp to the skillet and season with salt, pepper, and smoked paprika. Cook the shrimp until they turn pink and opaque, which will take about 2-3 minutes on each side.
4. Make the Garlic Sauce:
After the shrimp are cooked, pour in the chicken broth to deglaze the skillet, which means you’re scraping up all those tasty bits stuck to the bottom. Let the sauce simmer for about 2 minutes until it reduces slightly.
5. Assemble and Serve:
Finally, place the mofongo mound on a serving plate. Spoon the delicious garlic shrimp and sauce over the top. Don’t forget to garnish with extra chopped cilantro and serve with lime wedges on the side for added flavor. Enjoy!
Dig into this delicious Garlic Shrimp Mofongo for a taste of Puerto Rico right at home! The combination of savory shrimp and hearty plantains is simply irresistible!
Can I Use Ripe Plantains Instead of Green Ones?
While green plantains are traditional for mofongo, you can use ripe plantains for a sweeter flavor. Just keep in mind they will create a softer texture, which is quite different from the classic version. Adjust your cooking times, as ripe plantains fry more quickly!
Can I Make Mofongo Without Bacon?
Absolutely! The bacon adds flavor, but it’s optional. You can still achieve great taste without it. For a vegetarian option, consider adding a bit of smoked paprika or liquid smoke to mimic the smoky flavor of bacon.
How Do I Store Leftover Mofongo?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave until warmed through. Keep in mind that the texture may soften slightly, but the flavors will still be delicious!
What Other Proteins Can I Use Instead of Shrimp?
You can substitute shrimp with chicken, pork, or even tofu if you’re looking for a vegetarian option. Just make sure to adjust cooking times accordingly to ensure everything is cooked properly!