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Mofongo Stuffed with Garlic Shrimp by Kamil Rodriguez

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Ingredients Method

Ingredients
  

For the mofongo:
  • 4 green plantains
  • 2 garlic cloves
  • 4-5 pork cracklings optional
  • Oil for frying
  • Salt to taste
  • Chicken broth optional
  • Fresh parsley chopped (to taste)
  • Salt and pepper to taste
For the garlic shrimp:
  • 1 pound shrimp cleaned and peeled
  • 4 garlic cloves finely chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/4 cup white wine (optional}
  • Juice of 1 lemon

Method
 

  1. Peel the plantains and cut them into slices about 1 inch thick.
  2. Heat oil in a frying pan over medium-high heat. Fry the plantain slices until golden and cooked through about 5-7 minutes. Remove and drain on paper towels.
  3. In a mortar, mash the garlic with a pinch of salt. Add the fried plantain slices and pork cracklings (if using) little by little, mashing and mixing until you have a homogeneous mixture. Add a bit of chicken broth if you want a softer texture.
  4. Shape the mofongo mixture into a ball or bowl-like form, pressing slightly in the center to make space for the filling.
  5. In a large skillet, heat the butter and olive oil over medium heat. Add the chopped garlic and sauté until golden. Add the shrimp and cook until pink, about 2-3 minutes per side.
  6. Pour in the white wine (if using) and lemon juice. Cook for a couple more minutes until the liquid reduces slightly. Season with salt, pepper, and chopped parsley to taste.
  7. Fill the mofongo with the garlic shrimp and some of the sauce.
  8. Serve hot, with lemon wedges on the side, and, if desired, a fresh salad or steamed vegetables.