Coconut Curry Shrimp with Mofongo

Ingredients

• For the Coconut Curry Shrimp
• 1 lb shrimp, peeled and deveined 🍤
• 1 tbsp curry powder
• 0.5 tsp paprika
• 0.25 tsp chili flakes (optional)
• 0.5 small onion, chopped
• 2 garlic cloves, minced 🧄
• 0.5 cup bell pepper, chopped
• 1 tbsp sofrito ✨
• 1 cup coconut milk
• 1 tbsp olive oil
• Salt & pepper to taste
• Fresh cilantro or scallions for garnish 🌿
• For the Mofongo
• 3 green plantains, peeled and chopped 🍌
• 3 garlic cloves, mashed
• 0.25 cup pork rinds or cooked bacon bits
• 2 tbsp olive oil or butter
• Salt to taste

Instructions

1. 1Make the Mofongo:
2. 2Boil or fry the plantains until fork-tender.
3. 3In a large bowl or pilón, mash the plantains with garlic, pork rinds, and oil until chunky and sticky.
4. 4Shape into small rounds or bowls. Set aside and keep warm.
5. 5Prepare the Shrimp Curry:
6. 6Season shrimp with curry powder, paprika, and salt.
7. 7In a skillet, heat olive oil and sauté onions, garlic, and bell peppers.
8. 8Add sofrito and stir for 1–2 minutes. Pour in coconut milk and bring to a simmer.
9. 9Add shrimp and cook for 4–6 minutes until pink and cooked through. Adjust seasoning.
10. 10Serve It Up:
11. 11Spoon the shrimp and curry sauce into the mofongo bowls or plate side by side. Garnish with cilantro or scallions.