Description
A bold, savory Puerto Rican classic made with mashed fried plantains, garlic, and chicharrón, served with succulent sautéed garlic shrimp in a rich, buttery broth.
Ingredients
- 3 green plantains, peeled and cut into chunks
- 1 cup pork cracklings (chicharrón)
- 6–8 cloves garlic, minced
- 1/3 cup olive oil or butter (for garlic paste)
- Salt, to taste
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/4 cup chicken broth
- 1 tbsp chopped cilantro (optional)
- 1/2 lime, for serving
Instructions
- Heat oil for frying and fry the plantain chunks until golden and tender, about 8–10 minutes. Drain and set aside.
- In a mortar and pestle, mash the minced garlic with olive oil or butter to form a paste.
- Add fried plantains and pork cracklings to the mortar, mashing and folding until combined. Season with salt to taste. Shape into a mound or place in a bowl.
- In a skillet, heat olive oil and butter. Add shrimp, paprika, oregano, and salt. Cook 2–3 minutes per side until pink.
- Add chicken broth and simmer for 2 minutes to form a flavorful sauce.
- Spoon shrimp and broth over the mofongo. Garnish with cilantro and a squeeze of lime.
- Serve immediately while hot.
Notes
- For a lighter version, bake or air-fry plantains instead of deep frying.
- Replace pork cracklings with bacon or omit for a lighter dish.
- Mofongo texture can be adjusted—add more broth for softer mofongo.
- Use jumbo shrimp for an elevated presentation.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Puerto Rican