Go Back

Garlic Shrimp Mofongo

A comforting and delicious combination of succulent shrimp and creamy mashed plantains, seasoned with garlic and olive oil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Mofongo
  • 4 pieces plantains, ripe and peeled Use ripe plantains for best flavor.
  • 1 pound shrimp, peeled and deveined Substitute with chicken or veggies for a twist.
  • 1 cup chicken broth Add more for extra creaminess.
  • 1/4 cup olive oil
  • 1 tablespoon butter
  • 4 cloves garlic, minced Toasting garlic makes a difference.
  • 1/2 teaspoon salt Always taste and adjust seasoning.
  • 1/4 teaspoon black pepper Add red pepper flakes for heat if desired.
  • to taste fresh cilantro, for garnish

Method
 

Preparation
  1. Boil the plantains in salted water until fork-tender, about 15-20 minutes. Drain and mash with a fork.
  2. In a skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté until fragrant.
  3. Add shrimp, salt, and black pepper, cooking until shrimp are pink and cooked through, about 5-7 minutes.
  4. Combine the mashed plantains with the cooked shrimp mixture. Stir in some chicken broth to achieve a creamy consistency.
  5. Serve the mofongo garnished with fresh cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat slowly on the stovetop to maintain creamy texture.