When garlic meets shrimp, something magical happens. I first stumbled upon the delightful combination of garlic shrimp and mofongo during a family gathering, where the aroma of garlic wafted through the air, instantly igniting my appetite. This dish—a beloved staple of Puerto Rican cuisine—combines the savory goodness of succulent shrimp with the comforting heartiness of fried plantains. It’s the kind of meal that doesn’t just satisfy hunger; it warms your soul and brings people together.
What makes this dish a must-try
Once you taste this Garlic Shrimp Mofongo, you’ll understand why it’s become a favorite in our household. It’s an approachable, yet exotic dish that’s quick to whip up and budget-friendly, making it perfect for weeknight dinners or lazy Sunday brunches. The bright flavors dance in your mouth, and you can feel the love and care that goes into every bite.
“Every time I make this dish, it transports me back to Puerto Rico. The crispy plantains, mingling with juicy shrimp, make for a feast that feels special, no matter the occasion.” — A happy home cook
Preparing Garlic Shrimp Mofongo
This recipe unfolds in a series of simple, satisfying steps. You’ll begin with the fragrant dance of frying plantains, and by the end, you’ll appreciate how beautifully all the components meld. You can even have the whole dish ready in under 30 minutes—perfect for a tasty weeknight surprise.
Fry the Plantains: Start by peeling and chunking your green plantains. Heat olive oil in a pan until it shimmers, and add the chunks. Fry them until they’re golden brown, and don’t rush this step—the crispy texture is what sets the stage for the perfect mofongo.
Mash and Shape: Once they’re fried, let them cool just a bit, then mash them with a sprinkle of salt and a hint of minced garlic. Shape this fragrant mash into a satisfying mound that will cradle our shrimp.
Sauté Garlic: In a skillet, melt some butter and sauté the minced garlic until it becomes fragrant and slightly golden. Your kitchen will smell delicious, and you’ll find it hard to resist stealing a bite.
Cook the Shrimp: Add the peeled and deveined shrimp to the skillet, seasoning with salt and pepper. Cook them until they turn a stunning pink; this will only take a few minutes, so keep an eye on them!
Create the Sauce: Pour in the chicken broth, stir, and let everything simmer together for a few minutes. This will create a garlicky goodness that blankets everything in flavor.
Assembly Time: Serve a generous helping of the shrimp mixture over each mound of fried plantains. Finish it off with a sprinkle of fresh cilantro—you’ll want that pop of color and freshness.
Key Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need for this delightful dish:
- 3 green plantains
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 cup butter
- 1/2 cup chicken broth
- 1/2 cup olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
If you can’t find green plantains, ripe ones could work in a pinch, but the texture will differ a bit! And don’t hesitate to swap shrimp with chicken or vegetables for a different twist.
Step-by-step instructions
- Peel and slice green plantains into chunks.
- Heat olive oil in a pan and fry the plantains until golden brown.
- Mash the fried plantains with a sprinkle of salt and minced garlic, forming a mound.
- Melt butter in a skillet and sauté minced garlic until fragrant.
- Add shrimp to the skillet, season with salt and pepper, and cook until pink and cooked through.
- Pour chicken broth over shrimp, stir, and simmer for a few minutes.
- Serve the fried plantain mound topped with the garlic shrimp mixture, garnished with fresh cilantro.
Best ways to enjoy it
Serving Garlic Shrimp Mofongo is an art in itself. A simple platter garnished with a handful of cilantro not only looks appealing but also accentuates the vibrant colors of the dish. Pair it with a side salad—perhaps a refreshing avocado and tomato salad—or even some black beans for an authentic touch. A chilled glass of white wine or a crisp cerveza complements the richness beautifully and adds a festive touch.
Tips for keeping your dish fresh
If you find yourself with leftovers (unlikely, but it happens!), store your mofongo and shrimp separately in airtight containers. The mofongo can last about 2-3 days in the fridge, while the shrimp is best enjoyed within 24 hours for optimal freshness. When reheating, a gentle touch on the stovetop will help retain its original deliciousness.
Pro chef secrets
- Don’t skimp on the garlic! This dish thrives on depth of flavor. The more aromatic, the better!
- Let the plantains cool slightly before mashing; it makes the process easier and results in a creamier texture.
- Adjust the seasoning based on your taste; a splash of lime juice at the end can elevate the dish beautifully.
Creative twists
Feeling adventurous? Here are a few variations to try:
- Add a pinch of crushed red pepper for a hint of heat.
- Use seasonal herbs alongside cilantro, like parsley or dill.
- Experiment with other proteins, like scallops or even tofu for a vegetarian option.
Common questions
What is mofongo?
Mofongo is a traditional Puerto Rican dish made from fried green plantains, mashed and typically served with a savory topping, often shrimp or pork.
Can I make this dish ahead of time?
While the fried plantains are best freshly made, you can prepare the garlic shrimp ahead and reheat just before serving.
What can I serve with Garlic Shrimp Mofongo?
Pair it with a fresh salad, black beans, or even a zesty corn salad to balance the heartiness of the mofongo.
There you have it—an authentic taste of Puerto Rico that not only delights the senses but also creates cherished memories around the dinner table. Enjoy every bite!
Garlic Shrimp Mofongo
Ingredients
Method
- Peel and slice green plantains into chunks.
- Heat olive oil in a pan and fry the plantains until golden brown.
- Mash the fried plantains with a sprinkle of salt and minced garlic, forming a mound.
- Melt butter in a skillet and sauté minced garlic until fragrant.
- Add shrimp to the skillet, season with salt and pepper, and cook until pink and cooked through.
- Pour chicken broth over shrimp, stir, and simmer for a few minutes.
- Serve the fried plantain mound topped with the garlic shrimp mixture, garnished with fresh cilantro.