Method
Prepare the plantains and aromatics
Trim the ends from 720 g of green plantains. Score each peel lengthwise without cutting deeply into the flesh, pry off the peel, and cut the plantains into 2.5 cm (1 in) pieces. Mince 4 garlic cloves for mofongo and 8 garlic cloves for shrimp separately, then chop 8 g of fresh cilantro. Keep each prepared ingredient in its own small bowl.
Season the shrimp safely
Pat 680 g of raw large shrimp (shellfish) dry with paper towels and place it on a plate used only for raw seafood. Season with 3 g of kosher salt for shrimp, 1 g of black pepper, and 1 g of dried oregano. Wash your hands, the counter, and any utensils that touched raw shrimp before handling the cooked plantains or finished dish.
Fry the plantains until tender
Heat 60 ml of neutral frying oil in a wide, heavy skillet over medium heat until shimmering. Add the plantain pieces in uncrowded batches and fry for 8 to 10 minutes total, turning every 2 minutes, until golden at the edges and tender enough to pierce easily. Begin checking the first batch at 8 minutes. Transfer the cooked pieces to a paper-towel-lined plate and keep them warm.
00:08:0000:02:00Mash and shape the mofongo
While the plantains are hot, crush 4 garlic cloves for mofongo, 55 g of plain pork rinds, and 3 g of kosher salt for mofongo in a pilón, large mortar, or sturdy bowl until coarse. Add the warm plantains in batches and pound or mash until the mixture resembles chunky mashed potatoes. Work in 120 ml of unsalted chicken broth for mofongo gradually until the mash holds together but is not wet. Pack each serving firmly into a small bowl, then invert it onto a shallow serving bowl to form a dome.
Sear the shrimp briefly
Wipe out the skillet and set it over medium-high heat. Melt 42 g of unsalted butter (milk) with 15 ml of olive oil. Add 680 g of raw large shrimp (shellfish) in one layer and cook for about 90 seconds on the first side, then turn and cook for 60 to 90 seconds more, until lightly browned and mostly opaque but not yet fully firm. Transfer the shrimp to a clean plate; do not return it to the plate that held raw seafood.
00:01:3000:01:00Build the garlic sauce and finish the shrimp
Reduce the heat to medium. Add 8 garlic cloves for shrimp and stir for about 30 seconds, just until fragrant and pale gold. Pour in 120 ml of unsalted chicken broth for shrimp and 30 ml of lime juice, scrape up the browned bits, and simmer for 2 minutes. Return the shrimp and any collected juices to the skillet, then cook for 1 to 2 minutes more. Use an instant-read food thermometer on the thickest shrimp and cook until it reaches 63°C/145°F; the flesh should also be firm, pearly, and opaque. Remove from the heat and stir in 8 g of fresh cilantro.
00:00:3000:02:0000:01:00Sauce and serve
Spoon the hot garlic shrimp and pan sauce around and over each mofongo dome. Let some sauce collect at the base so the plantain can absorb it, while keeping the top textured and crisp-edged. Serve immediately.
Smart Substitutions
- No pork rinds? Use crisp fried onions for crunch, or omit them and add a little more neutral oil while mashing.
- No chicken broth? Use unsalted seafood broth or water in both parts of the recipe.
- No cilantro? Use flat-leaf parsley for a clean herbal finish.
- Avoiding butter? Replace it with an equal amount of olive oil; the sauce will be lighter and less creamy.
Tips and Variations
- Choose fully green, firm plantains; yellowing fruit is sweeter and produces a softer, less savory mofongo.
- Mash the plantains while they are still hot, because cooled pieces resist binding and can crumble.
- Sear the shrimp in one layer so they brown quickly instead of releasing enough liquid to steam.
What Went Wrong?
- Mofongo will not hold its shape Mash it a little more while adding warm broth gradually, stopping as soon as the mixture becomes cohesive.
- Plantains are greasy Let the oil heat until shimmering and avoid crowding the skillet, which lowers the temperature.
- Mofongo turned gummy The plantains were overworked. Pound only until the mixture is chunky and holds together.
- Shrimp are rubbery Use the thermometer and remove the skillet from the heat as soon as the shrimp reach 63°C/145°F and turn firm, pearly, and opaque.
Nutrition Estimate
- Fiber: 4 g per serving
- Sodium: 1080 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
