Shrimp Mofongo
Ingredients
- 6 to 8 cups canola oil
- 2 unripe plantains
peeled and sliced into 1-inch thick rounds, green
- 2 garlic cloves
peeled
- 1 tablespoon adobo seasoning
- 1/4 cup pork rinds
see note
- 2 tablespoons unsalted butter
preferably cultured butter
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves
smashed to a paste in a mortar, about 2 tablespoons
- 3/4 pound jumbo shrimp or 4 tiger shrimp
cleaned, peeled and deveined, 21 to 25
- 1/3 cup white wine
- Juice of half a lemon
about 2 tablespoons
- Kosher salt and black pepper
- Chopped cilantro
for garnish
Directions
- 1
Make the mofongo: Fit a large pot with deep-fry thermometer. Pour in enough canola oil to reach 2 inches up the side of the pan. Heat over medium-high until thermometer registers 325 degrees. Add plantains and fry, turning occasionally, until golden brown, 4 to 6 minutes. Carefully transfer plantains to a paper-towel-lined rimmed baking sheet to drain.
- 2
In a mortar and pestle, smash 2 garlic cloves, making sure you have a thin coating of garlic on the bottom. Transfer plantains to the mortar, add adobo seasoning and pork rinds and mash until softened and well combined.
- 3
Make the shrimp: Place the butter and olive oil in a large skillet over medium heat. Once the butter has melted, add 4 smashed garlic cloves and cook until fragrant, about 1 minute, stirring frequently so the garlic doesn’t burn.
- 4
Add the shrimp and cook until pink and opaque, 30 seconds to 1 minute on each side. Pour in wine and lemon juice and let reduce on low heat until a thick sauce forms, about 2 to 3 minutes. Season with salt and pepper.
- 5
Firmly pack the mofongo into a small bowl to mold and turn over onto a plate. Spoon the shrimp and sauce on top of the mofongo and garnish with cilantro. Serve immediately.
Shrimp Mofongo
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About this Recipe
Dreaming of the vibrant flavors of Puerto Rico? This Shrimp Mofongo recipe brings the 'unofficial official dish of the islands' right to your kitchen, offering an authentic taste inspired by a cherished family recipe.
This Shrimp Mofongo recipe is a testament to genuine Puerto Rican cuisine, directly inspired by the family recipe of Manolo Lopez, proprietor of the acclaimed MofonGO food stand. The genius lies in the flavorful mash of green plantains, carefully combined with crunchy pork rinds, creating a truly unique and satisfying texture that sets it apart.
Prepare for a hearty, savory dish where the starchy green plantains are mashed to perfection, absorbing the rich flavors of garlic, adobo seasoning, and butter. You'll experience a delightful contrast with the succulent jumbo shrimp, all brightened by a splash of white wine and fresh lemon juice. The crucial tip is to enjoy this Mofongo immediately upon serving, as its unique consistency, a hallmark of traditional mofongo, begins to harden as it cools.
While shrimp takes center stage here, Mofongo is incredibly versatile. You could easily swap the shrimp for other proteins like creole chicken or roast pork, as Manolo Lopez does at his stand. For an extra touch of authenticity, consider garnishing with a squiggle of pink Puerto Rican mayo-ketchup, or simply fresh cilantro for a bright finish. Don't forget that pork rinds are an essential textural component, adding that signature crunch.
This isn't just a meal; it's a culinary journey perfect for family gatherings or anytime you crave a taste of the Caribbean. Serve it as a robust main course, garnished with fresh cilantro, to fully appreciate its bold flavors and comforting appeal.