Mofongo Camarones Garlic Butter

This hearty Mofongo Camarones Garlic Butter combines the comforting earthiness of green plantains with the rich, garlicky flavor of buttery shrimp. It’s a wonderful celebration of Dominican cuisine that works perfectly for weeknight dinners or special occasions when you want something both impressive and satisfying. Each bite brings together fluffy mashed plantains that soak up a savory garlic sauce with tender, juicy shrimp on top.

I first tried this recipe during a family gathering and everyone couldn’t get enough of the combination of crispy plantains and garlicky shrimp. It’s now one of those dishes my kids ask for when they want something special but quick.

Ingredients

• Green plantain: offers a firm, earthy texture essential for authentic mofongo look for bright green unripe plantains for best results
• Vegetable or canola oil: a neutral oil perfect for frying the plantains to a golden crisp
• Fresh garlic: the backbone of all the savory garlicky goodness choose plump cloves for maximum flavor
• Olive oil: adds smooth richness and a touch of fruitiness extra virgin olive oil is ideal if available
• Adobo seasoning: provides that warm, balanced Dominican flavor use a quality blend to enhance taste
• Salt: balances and rounds out flavors adjust gradually while mashing to suit your preference
• Broth: helps moisten the mofongo and tie everything together homemade or low sodium storebought works well
• Shrimp for camarones al ajillo: the star protein fresh and peeled for the best taste and texture

Instructions

Prepare the Plantains:

Peel your green plantain by slicing off the ends and making a shallow lengthwise cut through the skin to loosen it. Be careful not to remove too much of the flesh beneath. Slice into rounds approximately one inch thick for uniform frying.

Fry the Plantains:

Heat your frying oil over medium high heat until shimmering but not smoking. Carefully add the plantain rounds to the pan without crowding allowing space to get that perfect crisp. Fry each side for four to five minutes until they turn a deep golden brown. Use a slotted spoon to transfer them to a paper towel lined plate to drain excess oil.

Make the Garlic Paste:

In a mortar and pestle combine fresh garlic cloves olive oil salt and adobo seasoning. Use a firm repeated crushing motion until the ingredients form a smooth fragrant paste. Taking your time here maximizes the flavor base.

Mash the Mofongo:

Add the fried plantain rounds in batches to the mortar with the garlic paste. Begin mashing firmly while gradually adding small amounts of broth to soften the mixture. Continue until it becomes moist but still holds together. This layering technique ensures even consistency without making it soggy.

Blend in the Shrimp:

Take a few pieces of your prepared camarones al ajillo and add them to the mashed plantain. Crush gently to distribute their flavor throughout the mofongo and break the shrimp into bite sized bits. The mixture should be cohesive and show flecks of shrimp.

Shape and Serve:

Scoop the mofongo mixture into a small bowl and press it down firmly to form a compact dome. Invert the bowl onto your serving plate and lift it off carefully. Pile the remaining shrimp on top and drizzle with any extra garlic butter sauce. Serve immediately to enjoy the contrast of textures and fresh flavors.

I absolutely love how the fried plantain’s flavor transforms after it’s mashed with garlic and broth. It’s impossible not to steal forkfuls right out of the mortar. The aroma alone brings back warm memories of family celebrations in my childhood kitchen.

Storage Tips

Store leftover plantain mash and shrimp separately in airtight containers to preserve texture. Refrigerate for up to two days. For best results reheat gently either in the microwave or by steaming then reassemble just before serving for freshness.

Ingredient Substitutions

If you don’t have adobo seasoning mix garlic powder onion powder cumin oregano and a pinch of black pepper as a quick homemade alternative. Out of broth Warm water with a touch of bouillon can work. For shrimp variety try scallops or firm white fish cut into chunks.

Serving Suggestions

Mofongo is satisfying enough to be a main dish but pairs wonderfully with a crisp tomato salad or tangy pickled onions. Add steamed white rice or sautéed greens for a heartier meal. A fresh squeeze of lime over the top never hurts.

Serve the mofongo warm with the shrimp piled on top and a squeeze of lime for brightness. It’s a quick, impressive dish perfect for family dinners.

Common Recipe Questions

→ What type of plantain works best for this dish?

Green, unripe plantains provide the ideal firm texture needed for frying and mashing, offering an earthy and slightly starchy base.

→ Why use a mortar and pestle to combine ingredients?

It allows you to mash the fried plantains with garlic, oils, and seasonings into a uniform, cohesive texture difficult to achieve with other tools.

→ Can the shrimp be cooked differently?

While sautéing with olive oil and garlic enhances flavor, grilling or baking the shrimp are good alternatives if well-seasoned and juicy.

→ How can I make this dish less salty?

Adjust salt and adobo seasoning during mashing and use low-sodium broth to create a lighter flavor profile.

→ What sides pair well with mofongo and shrimp?

Fresh salads, pickled onions, or avocado slices complement the rich main dish, while sautéed greens or white rice add heartiness.