Serves 4
45 min
Mofongo with Shrimp
Recipe GLPRfac47f0d25d388
This classic Puerto Rican dish features crispy fried plantains mashed with garlic and pork cracklings into a savory, pillowy base, crowned with tender shrimp sautéed in white wine and olive oil. Aromatic, satisfying, and bursting with Caribbean flavor.
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Ingredients
2 large green plantains, peeled and cut into 1-inch rounds
Vegetable oil for frying
3 cloves garlic, minced
¾ oz. fried pork cracklings, divided
Salt and freshly ground black pepper to taste
1 lb. large shrimp, peeled and deveined
½ cup extra-virgin olive oil
½ cup dry white wine
Directions
Heat vegetable oil in a large, heavy skillet to 375°F over medium-high heat. Working in batches if necessary, carefully add the plantain rounds and fry, turning occasionally, until golden brown on all sides, about 6 to 8 minutes. Use a slotted spoon to transfer the fried plantains to a paper towel-lined plate to drain and cool slightly.
In a large mortar and pestle (or a large bowl with a potato masher), combine half of the fried plantains with the minced garlic and half of the pork cracklings. Mash vigorously until well combined and finely broken down. Add the remaining plantains and cracklings, and continue mashing until the mixture is uniform, the cracklings are well crushed, and the ingredients hold together when pressed. Season generously with salt and pepper.
Divide the mofongo mixture among four small ramekins or measuring cups, packing firmly. Invert each ramekin onto a serving plate to create a molded portion. Keep warm while you prepare the shrimp topping.
In a large skillet, heat the extra-virgin olive oil over medium-high heat. Add the shrimp and sauté, stirring occasionally, until beginning to turn pink, about 2 minutes. Pour in the dry white wine and continue cooking, stirring gently, until the shrimp are opaque and cooked through (internal temperature of 145°F), about 3 to 4 minutes more. Season the shrimp and pan sauce with salt and pepper to taste.
Spoon the wine-shrimp mixture and pan juices over the top of each mofongo mound. Serve immediately while hot.
