Camarones al Ajillo with Garlic Mofongo

Ingredients

• For Camarones al Ajillo (Garlic Shrimp):
• 1½ lbs jumbo shrimp, peeled and deveined 🦐
• 6 cloves garlic, finely minced 🧄
• 4 tbsp butter 🧈
• 2 tbsp olive oil 🫒
• 0.5 tsp red pepper flakes 🌶️
• 1 lemon, juiced 🍋
• Salt and freshly ground black pepper, to taste 🧂
• Fresh parsley, chopped, for garnish 🌿
• For Garlic Mofongo:
• 4 green plantains, peeled and sliced 🍌
• 4 cloves garlic, minced 🧄
• 4 tbsp butter 🧈
• 0.25 cup olive oil 🫒
• Salt, to taste 🧂
• 0.5 cup pork cracklings (chicharrones), crushed (optional) 🥓

Instructions

1. 1Garlic Mofongo:
2. 2Fry plantain slices in olive oil until golden and crispy, about 5-7 minutes. Drain and set aside.
3. 3In a pilón (or bowl), combine fried plantains, garlic, butter, salt, and crushed pork cracklings. Mash until smooth yet chunky.
4. 4Shape the mofongo into rounded balls or mold into serving cups. Set aside and keep warm.
5. 5Camarones al Ajillo:
6. 6In a large skillet, heat butter and olive oil over medium heat. Add garlic and red pepper flakes, sauté until fragrant.
7. 7Add shrimp and cook until pink and tender, about 4-5 minutes. Season with salt, pepper, and lemon juice.
8. 8Garnish with fresh parsley.
9. 9Serve shrimp over or alongside the warm garlic mofongo.