Mofongo Camarones Garlic Butter (Printer-Friendly)
Golden fried plantains mashed with garlic and broth, crowned with succulent shrimp cooked in garlicky butter sauce.
# What You'll Need:
→ Plantains
01 -
3 firm, bright green plantains, peeled and sliced into 1-inch rounds
→ Frying Oil
02 -
2 cups vegetable or canola oil, for frying
→ Garlic Paste
03 -
4 large garlic cloves, minced
04 -
2 tablespoons extra virgin olive oil
05 -
1 teaspoon adobo seasoning
06 -
½ teaspoon salt
→ Broth
07 -
½ cup low sodium chicken broth or warm water with bouillon
→ Shrimp
08 -
12 medium shrimp, peeled and deveined
09 -
2 tablespoons unsalted butter
10 -
2 cloves garlic, thinly sliced
11 -
1 tablespoon extra virgin olive oil
12 -
Salt to taste
13 -
1 tablespoon fresh lime juice (optional)
# Steps to Follow:
01 -
Peel the plantains by cutting off the ends and running a knife lengthwise to remove the skin. Slice into 1-inch thick rounds for even frying.
02 -
Heat vegetable oil in a deep skillet over medium-high heat until shimmering. Fry plantain slices in batches without crowding until golden brown and crisp, about 4-5 minutes per side. Drain on paper towels.
03 -
In a mortar and pestle, combine minced garlic, olive oil, salt, and adobo seasoning. Mash with a strong up-and-down motion until a smooth fragrant paste forms.
04 -
Add the fried plantains to the mortar in batches and crush, incorporating the garlic paste and adding broth gradually to achieve a soft but cohesive consistency.
05 -
In a skillet, melt butter with olive oil over medium heat. Add sliced garlic and sauté until fragrant. Add shrimp, season with salt, and cook until pink and opaque, about 3-4 minutes. Remove from heat and stir in lime juice if using.
06 -
Stir a few cooked shrimp into the mashed plantain mixture, gently breaking some shrimp into smaller pieces to distribute flavor.
07 -
Pack the mashed plantain and shrimp mixture firmly into a small bowl and invert onto a serving plate to create a dome. Top with remaining sautéed shrimp and spoon over any buttery garlic sauce. Serve immediately.
# Extra Suggestions:
01 -
Fry plantains thoroughly until golden brown to avoid a gummy texture in the final dish.
02 -
Using fresh garlic is essential for the authentic garlicky flavor.
03 -
When mashing, add broth gradually to maintain a moist but not soggy consistency.
04 -
Store any leftovers separately and reheat gently to preserve texture.