Description
A delightful combination of succulent shrimp sautéed in garlic-butter sauce served over creamy mofongo made from crispy fried green plantains.
Ingredients
Scale
- 3 pieces Green plantains, peeled and cut into 1-inch chunks
- 2 tablespoons Olive oil, for frying
- 1 pound Shrimp, fresh, peeled, and deveined
- 4 cloves Garlic, minced
- ¼ cup Butter, for sautéing
- ½ cup Chicken broth, for added flavor and moisture
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Fresh cilantro, chopped for garnish
Instructions
- Prepare the plantains: Begin by heating olive oil in a heavy-bottomed skillet over medium heat. Add the plantain chunks and fry until golden brown and crispy, about 4-5 minutes. Remove and place on a paper towel to drain excess oil.
- Mash the plantains: In a mixing bowl, mash the fried plantains using a potato masher or a fork. Add salt, pepper, and half of the chicken broth, mixing well for a creamy consistency.
- Sauté the garlic and shrimp: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Add the shrimp, season with salt and pepper, and cook until pink and firm, around 3-4 minutes.
- Add chicken broth: Pour in the remaining chicken broth, letting everything simmer for a minute to meld the flavors perfectly.
- Assemble the dish: Form the mashed plantains into a mound on a plate or in a bowl. Create a small well in the center and spoon the sautéed garlic shrimp into the mofongo.
- Garnish and serve: Top with freshly chopped cilantro and serve hot.
Notes
Make-ahead by preparing garlic shrimp in advance. Use fresh plantains for the best texture and balance seasoning throughout.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Frying
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 2g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 220mg