Can I make mofongo ahead of time?
While best served fresh, you can fry the plantains ahead of time and store them. Mash and form the mofongo just before serving. The shrimp should always be cooked fresh.
LUNCH
Garlic Shrimp Mofongo: A Puerto Rican Classic
Delight in the authentic taste of Puerto Rico with this traditional mofongo. Crispy, seasoned plantains are mashed with savory garlic and crunchy pork cracklings, then crowned with tender, flavorful garlic shrimp. This satisfying dish is a true culinary journey.
HOW TO MAKE IT
Let's cook.
01
Heat 1 cup of vegetable oil in a large skillet over medium-high heat until shimmering. Fry the plantain rounds for 5-7 minutes per side, or until golden brown and tender. Remove with a slotted spoon and drain on paper towels.
02
In a large pilón (mortar and pestle) or a sturdy bowl, combine the fried plantains, crushed chicharrónes, 2 minced garlic cloves, and 1/4 teaspoon of salt. Mash thoroughly until a cohesive, slightly lumpy dough forms. Add warm chicken broth, 1 tablespoon at a time, if the mixture is too dry, until it reaches a workable consistency.
03
Form the mofongo mixture into 4 individual balls or mounds. Set aside.
04
In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the remaining 2 minced garlic cloves and sauté for 30 seconds until fragrant.
05
Add the peeled and deveined shrimp to the skillet. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
06
Serve the mofongo mounds immediately, topped with the hot garlic shrimp.
About This Recipe
Delight in the authentic taste of Puerto Rico with this traditional mofongo. Crispy, seasoned plantains are mashed with savory garlic and crunchy pork cracklings, then crowned with tender, flavorful garlic shrimp. This satisfying dish is a true culinary journey.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in the mofongo, you can add a pinch of adobo seasoning or a small amount of sofrito to the plantain mixture while mashing. Ensure your plantains are green and firm for the best texture.
Easy Substitutions
If chicharrónes are unavailable, you can use crispy bacon bits. For a vegetarian option, omit the chicharrónes and shrimp, and top with sautéed vegetables or black beans. Chicken or vegetable broth can be used interchangeably.
Storage & Reheating
Store leftover mofongo and shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat mofongo gently in a microwave or oven, and shrimp quickly in a skillet to prevent overcooking.
Serving Suggestions
Serve with a side of a simple green salad with a light vinaigrette, a small bowl of black beans, or a vibrant avocado salad. A squeeze of fresh lime juice over the finished dish adds a bright, zesty touch.
Common Mistakes
1. Using ripe plantains: This will result in a sweet, mushy mofongo instead of the savory, starchy texture desired. 2. Over-mashing the plantains: Mofongo should have some texture, not be completely smooth. 3. Overcooking the shrimp: Shrimp cook very quickly; remove them from heat as soon as they turn pink to keep them tender. 4. Not seasoning enough: Plantains are bland on their own, so don't skimp on the garlic and salt.
Frequently Asked Questions
What is a pilón?
A pilón is a traditional wooden mortar and pestle used in Caribbean cuisine, particularly for mashing plantains for mofongo.
Can I use frozen shrimp?
Yes, frozen shrimp work well. Thaw them completely and pat them dry before cooking to ensure they sear properly.
MORE TO KNOW
The key to great mofongo is using green plantains, which are starchy and less sweet than ripe ones. Frying them twice (once to soften, then mashing and frying again, or just mashing after the first fry as in this recipe) helps achieve the characteristic crispy exterior and tender interior. A traditional pilón is ideal for mashing, but a potato masher or even a sturdy fork can work in a pinch. Don't over-mash; some texture is desirable.
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