Puerto Rican Mofongo with Garlic Shrimp
Mofongo is an iconic Puerto Rican dish made from fried green plantains mashed with garlic, chicharrón (pork rinds), and broth. This hearty dish is often served with a side like garlic shrimp, known for its rich, flavorful texture and deep aroma.
⏱ 60 min
👨🍳 medium
🍽 4 servings
Published on: · Last updated:
Ingredients
- 4 Green plantains
- 1 Liter Vegetable oil for frying
- 60g Chicharrón (pork rinds), crushed
- 4 Garlic cloves, minced
- 120ml Chicken broth, warm
- 30ml Olive oil
- 450g Shrimp, peeled and deveined
- 2 EL Fresh parsley, chopped
- Salz und schwarzer Pfeffer Salt and black pepper, to taste
Instructions
- Peel plantains and cut into 1-inch thick rounds.
- Heat vegetable oil in a large pot or deep skillet to 175°C (350°F). Fry plantain slices until golden, about 5-7 minutes. Drain on paper towels.
- In a pilon (mortar and pestle) or potato masher, mash the fried plantains with minced garlic, chicharrón, and 30ml of olive oil. Gradually add warm chicken broth until a moldable consistency is achieved. Season with salt and pepper and form into balls.
- For the shrimp: Heat olive oil in a skillet over medium heat. Add shrimp and cook for about 2-3 minutes per side, until pink and cooked through. Season with salt and pepper.
- Serve mofongo balls on plates, topped with garlic shrimp and garnished with chopped parsley.
Nutrition
650 kcal ·
35g Protein ·
60g Carbs ·
30g Fat