Description
A delightful dish that combines crispy plantains and succulent shrimp, infused with garlic and spices, perfect for sharing with family and friends.
Ingredients
- 2 large green plantains
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon fresh cilantro, chopped
- Juice of 1 lime
- ¼ cup crumbled bacon (optional)
Instructions
- Peel the plantains and cut them into 1-inch slices.
- In a large skillet, heat olive oil over medium heat. Fry the plantain slices until golden and tender, about 4-5 minutes per side. Remove and drain on paper towels.
- In the same skillet, add butter and olive oil. Sauté minced garlic until fragrant, about 1 minute.
- Add the shrimp to the pan, seasoning with salt, black pepper, and paprika. Cook until the shrimp are pink and cooked through, about 3-4 minutes.
- Pour in the chicken broth and bring to a simmer. Let it cook for an additional 2 minutes. Stir in lime juice and cilantro, then remove from heat.
- In a large bowl, mash the fried plantains with a fork or potato masher. If desired, combine with crumbled bacon for added flavor.
- Shape the mashed plantains into a dome or bowl using your hands or a mold.
- Place the mofongo on a plate and top it generously with the garlic shrimp mixture. Drizzle any remaining sauce over the top.
Notes
For added texture and flavor, gently fold in crumbled bacon. Serve with fresh cilantro and lime wedges for garnish.
