Description of this recipe:
Garlic Shrimp Mofongo is a delectable dish that beautifully marries the savory flavors of garlic-infused shrimp with the comforting heartiness of mofongo, a traditional Puerto Rican staple made from mashed fried plantains. This dish is a celebration of textures and tastes, offering a delightful culinary experience that’s both satisfying and unforgettable. The succulent shrimp, bathed in a rich garlic sauce, perfectly complements the subtly sweet and slightly savory mofongo, creating a harmonious balance that will leave you craving more. Whether you’re looking to explore authentic Puerto Rican cuisine or simply want to impress your family and friends with a unique and flavorful meal, Garlic Shrimp Mofongo is an excellent choice.
Why you will love this recipe:
You’ll absolutely adore this Garlic Shrimp Mofongo recipe for several compelling reasons. First and foremost, it’s an incredibly flavorful dish that captures the essence of Puerto Rican cooking. The combination of tender, garlicky shrimp and the savory, slightly sweet mofongo is simply irresistible. Beyond the taste, this recipe is surprisingly versatile and customizable. You can easily adjust the level of garlic, spice, and other seasonings to suit your personal preferences. It’s also a fantastic dish for entertaining, as it can be prepared in advance and assembled just before serving. Plus, making mofongo from scratch is a fun and rewarding culinary adventure that will deepen your appreciation for Puerto Rican culture. But perhaps the best reason to love this recipe is the sheer joy it brings – each bite is a burst of flavor and texture that will transport you straight to the sunny shores of Puerto Rico.
Ingredients:
For the Mofongo (Mashed Plantains):
- 3–4 green plantains (peeled and cut into chunks)
- 3–4 garlic cloves (minced)
- ½ cup pork cracklings (chicharrón) or crispy bacon bits
- 3 tbsp olive oil (or butter)
- Salt, to taste
For the Garlic Shrimp:
- 1 lb large shrimp (peeled & deveined)
- 4 garlic cloves (minced)
- 2 tbsp butter + 1 tbsp olive oil
- ½ cup chicken or seafood broth
- ¼ cup white wine (optional)
- 1 tbsp fresh parsley or cilantro (chopped)
- Salt & black pepper, to taste
- Squeeze of lemon or lime
Preparation:
Step 1: Preparing the Plantains Begin by peeling the green plantains. This can be a bit tricky, so score the skin lengthwise in several places with a knife, then carefully pry the skin away from the flesh. Once peeled, cut the plantains into 1-inch chunks. Place the plantain chunks in a bowl of salted water and let them soak for about 10 minutes. This helps to soften them slightly and adds a touch of seasoning.
Step 2: Frying the Plantains Heat about 2 inches of oil in a deep fryer or large pot to 350°F (175°C). Carefully add the plantain chunks to the hot oil, ensuring not to overcrowd the fryer. Fry the plantains for about 5-7 minutes, or until they are golden brown and cooked through. Remove the fried plantains with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Step 3: Making the Mofongo Base While the plantains are frying, prepare the mofongo base. In a mortar and pestle (pilón) or a sturdy bowl, combine the minced garlic, olive oil (or melted butter), and pork cracklings (chicharrón) or crispy bacon bits. If you don’t have a mortar and pestle, you can use a food processor to pulse the ingredients until they are finely chopped.
Step 4: Mashing the Mofongo Once the plantains are fried and slightly cooled, add them to the mortar and pestle or bowl with the garlic mixture. Using the pestle or a potato masher, mash the plantains until they are smooth but still slightly chunky. You want to retain some texture for an authentic mofongo experience. If the mixture seems too dry, add a little more olive oil or melted butter until you achieve the desired consistency. Season with salt to taste.
Step 5: Shaping the Mofongo Once the mofongo is mashed to your liking, you can shape it into individual mounds or press it into a bowl to create a decorative shape. To shape it into a mound, simply scoop a portion of the mofongo onto a plate and mold it with your hands. To create a more formal presentation, press the mofongo into a bowl or ramekin, then invert it onto a plate.
Step 6: Preparing the Shrimp While the mofongo is resting, prepare the garlic shrimp. Ensure the shrimp are peeled, deveined, and patted dry with paper towels. Lightly season the shrimp with salt and black pepper.
Step 7: Cooking the Garlic Shrimp In a large skillet or sauté pan, heat the butter and olive oil over medium heat. Add the minced garlic and cook for about 1-2 minutes, or until fragrant, being careful not to burn it.
Step 8: Adding the Shrimp Add the seasoned shrimp to the skillet and cook for about 1-2 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.
Step 9: Deglazing the Pan If using white wine, deglaze the pan by pouring it into the skillet after the shrimp are cooked. Let the wine simmer for about 1 minute, scraping up any browned bits from the bottom of the pan. This adds depth of flavor to the sauce.
Step 10: Simmering the Sauce Add the chicken or seafood broth to the skillet and let it simmer for about 2-3 minutes, or until the sauce has slightly reduced and thickened.
Step 11: Finishing the Shrimp Stir in the fresh parsley or cilantro and add a squeeze of lemon or lime juice. Taste the sauce and adjust the seasoning as needed.
Step 12: Assembling the Dish Place the mofongo on a plate or in a bowl. Spoon the garlic shrimp and sauce generously over the top of the mofongo. Garnish with extra parsley or lime wedges, if desired. Serve immediately and enjoy!
COOKING Rating:
- Flavor: 5/5
- Complexity: 3/5
- Authenticity: 5/5
- Overall: 5/5
Serving Suggestions:
Garlic Shrimp Mofongo is a complete meal on its own, but it can also be served with a variety of side dishes to enhance the dining experience. Here are a few suggestions:
- Avocado slices: The creamy texture of avocado complements the richness of the mofongo and shrimp.
- Tostones: These twice-fried plantains offer a crispy contrast to the soft mofongo.
- Ensalada de Aguacate: A refreshing avocado salad with tomatoes, onions, and cilantro.
- Arroz con Gandules: Rice with pigeon peas, a classic Puerto Rican side dish.
- Habichuelas Guisadas: Stewed beans, another traditional Puerto Rican staple.
- Caldo de Pollo: A warm chicken broth for dipping the mofongo, especially on cooler days.
- A simple green salad: Adds a touch of freshness and lightness to the meal.
Tips:
- Use green plantains that are firm to the touch. Avoid plantains that are too ripe, as they will be too sweet for mofongo.
- To make peeling the plantains easier, soak them in warm water for a few minutes before peeling.
- When frying the plantains, be sure to maintain a consistent oil temperature to ensure they cook evenly.
- If you don’t have pork cracklings (chicharrón), you can use crispy bacon bits as a substitute.
- For a spicier mofongo, add a pinch of red pepper flakes to the garlic mixture.
- Don’t overcook the shrimp, as they can become rubbery. Cook them just until they turn pink and opaque.
- If you don’t have white wine, you can use additional chicken or seafood broth in the garlic shrimp sauce.
- For a richer flavor, use butter instead of olive oil in the mofongo.
- Mofongo is best served immediately after it is made, but it can be kept warm in a low oven for a short period of time.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Nutritional Information: (Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
Calories: Approximately 650-750 per serving Protein: 35-45g Sodium: 800-1000mg
Conclusion:
Garlic Shrimp Mofongo is more than just a recipe; it’s an invitation to experience the vibrant flavors and rich culinary heritage of Puerto Rico. With its delightful combination of savory shrimp, garlicky sauce, and comforting mofongo, this dish is sure to impress your family and friends. So, gather your ingredients, put on some lively music, and embark on a culinary journey to the island of enchantment. Whether you’re a seasoned cook or a kitchen novice, this recipe is accessible and rewarding, offering a taste of Puerto Rican sunshine in every bite. ¡Buen provecho!
5 Questions and Answers about this recipe:
Question 1: Can I make mofongo ahead of time?
Answer: While mofongo is best served fresh, you can prepare the fried plantains and garlic mixture in advance. Store them separately and combine them just before serving. Reheating the mofongo is not recommended, as it can become dry and lose its texture.
Question 2: I don’t have pork cracklings (chicharrón). What can I use instead?
Answer: Crispy bacon bits make an excellent substitute for pork cracklings. You can also use crumbled pork rinds or even omit them altogether if you prefer a vegetarian version.
Question 3: Can I use frozen shrimp for this recipe?
Answer: Yes, you can use frozen shrimp, but be sure to thaw them completely and pat them dry before cooking. This will help them cook evenly and prevent them from becoming watery.
Question 4: Is it necessary to use white wine in the garlic shrimp sauce?
Answer: No, the white wine is optional. If you don’t have white wine on hand, you can simply use additional chicken or seafood broth in the sauce. The wine adds a layer of complexity to the flavor, but it’s not essential.
Question 5: How can I make this recipe spicier?
Answer: You can add a pinch of red pepper flakes to the garlic mixture when making the mofongo or to the garlic shrimp sauce. You can also use a spicy seasoning blend on the shrimp before cooking. Adjust the amount of spice to your preference.
