Mofongo Camarones Garlic Butter (Printer-Friendly Version)
Crispy mashed plantains paired with garlicky buttery shrimp for a flavorful Dominican-inspired entrée.
# Ingredients Needed:
→ Plantains
01 -
2 firm bright green plantains, peeled and sliced into 1-inch rounds
→ Frying
02 -
2 cups vegetable oil or canola oil
→ Flavoring Paste
03 -
4 cloves fresh garlic, peeled
04 -
2 tablespoons extra virgin olive oil
05 -
1 teaspoon adobo seasoning
06 -
½ teaspoon salt
→ Broth
07 -
½ cup low sodium chicken broth
→ Shrimp
08 -
300 grams (about 10.5 ounces) raw shrimp, peeled and deveined
09 -
2 tablespoons unsalted butter
10 -
3 cloves garlic, thinly sliced
11 -
1 tablespoon extra virgin olive oil
12 -
Salt and pepper, to taste
# Step-by-Step Directions:
01 -
Peel the green plantains by cutting off the ends and making a lengthwise slit to remove the skin without wasting the fruit. Slice into 1-inch thick rounds for even frying.
02 -
Heat vegetable oil in a deep pan over medium-high heat until shimmering but not smoking. Fry plantain rounds in batches without crowding for 4 to 5 minutes per side until golden brown and crisp. Drain on paper towels.
03 -
In a mortar and pestle, combine fresh garlic cloves, olive oil, salt, and adobo seasoning. Pound until a smooth, fragrant paste forms.
04 -
Add fried plantains into the mortar with the garlic paste. Begin mashing using a firm crushing motion, adding broth gradually to achieve a moist but not soggy consistency. Work in batches to ensure even texture.
05 -
In a skillet, heat olive oil and butter over medium heat. Add sliced garlic and sauté until golden. Add shrimp, seasoning with salt and pepper, cooking for 2-3 minutes per side until opaque and cooked through. Remove from heat, reserving some sauce.
06 -
Fold half of the sautéed shrimp into the mashed plantain mixture, gently crushing them to integrate flavors. Shape the mofongo by packing it firmly into a small bowl and inverting onto a plate to form a dome.
07 -
Top the molded mofongo with remaining shrimp and drizzle reserved garlic butter sauce over the top. Serve immediately for optimal texture and flavor.
# Helpful Hints:
01 -
Use firm green plantains for best texture; underripe plantains ensure a slightly earthy, starchy base.
02 -
Fry plantains thoroughly until deep golden to avoid gluey consistency in the mash.
03 -
A mortar and pestle is traditional for mashing but a sturdy bowl and masher can suffice.