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Garlic Shrimp Mofongo

Experience a taste of the Caribbean with this Garlic Shrimp Mofongo, a quick, creamy dish featuring garlic-infused shrimp served over mashed plantains.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb shrimp, peeled and deveined
  • 4 pieces ripe plantains, peeled and chopped
  • 4 cloves garlic, minced
  • 1/4 cup chicken broth Can substitute with vegetable broth
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp butter
  • to taste Chopped cilantro for garnish

Method
 

Cooking
  1. In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  2. Add shrimp, salt, and pepper to the pan. Cook until shrimp are pink and cooked through, about 3-4 minutes. Remove from heat and stir in chicken broth.
  3. In a separate pot, boil plantains in salted water until soft, about 15-20 minutes. Drain and mash the plantains with butter until smooth.
  4. To serve, place a bed of mashed plantains on a plate and top with garlic shrimp. Garnish with chopped cilantro.

Notes

Store leftovers in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop. Timing is everything: Cook plantains while you sauté the shrimp for maximum efficiency. Add a splash of lime juice for a zesty kick.