Mofongo with Shrimp

Ingredients

• For the Mofongo:
• 4 green plantains 🍌
• 1 cup pork chicharrón, chopped 🐷
• 4 cloves garlic, minced 🧄
• 3 tbsp olive oil 🫒
• Salt to taste 🧂
• Optional: chicken broth to moisten 🍗💧
• For the Garlic Shrimp:
• 1 lb medium shrimp, peeled and deveined 🍤
• 4 cloves garlic, minced 🧄
• 2 tbsp butter 🧈
• 2 tbsp olive oil 🫒
• Juice of 1 lime 🍋
• Salt and pepper to taste 🧂
• Chopped parsley for garnish 🌿

Instructions

1. 1Peel & Fry Plantains: Cut plantains into 1-inch slices. Fry them in hot oil until golden and tender (about 3–4 minutes per side). Drain on paper towels.
2. 2Mash It Up: In a pilón or sturdy bowl, mash garlic and salt together. Add fried plantains and chicharrón a bit at a time, drizzling in olive oil. Mash until chunky but soft. Moisten with a little broth if needed. Shape into balls or mound into ramekins.
3. 3Sauté the Shrimp: In a hot pan, melt butter and olive oil. Add garlic and cook until fragrant (not brown!). Toss in shrimp, lime juice, salt, and pepper. Sauté for 3–4 minutes or until pink and juicy.
4. 4Serve with Style: Place your mofongo in the center of a plate, surround it with shrimp and drizzle the garlicky butter sauce all over. Garnish with parsley and a lime wedge for extra flair! 🌿🍋✨