Mofongo Camarones Garlic Butter (Printer-Friendly)
Crispy fried plantains mashed and topped with garlicky buttery shrimp for a flavorful Caribbean-inspired dish.
# What You’ll Need:
→ Plantains
01 -
3 medium firm bright green plantains
→ Oils and Fats
02 -
1 cup vegetable oil for frying
03 -
2 tbsp extra virgin olive oil
04 -
3 tbsp unsalted butter
→ Seasonings and Liquids
05 -
4 large garlic cloves, minced
06 -
1 tsp adobo seasoning blend
07 -
1 tsp kosher salt, adjusted to taste
08 -
1/3 cup chicken broth, low sodium
→ Seafood
09 -
12 oz fresh shrimp, peeled and deveined
# Steps to Follow:
01 -
Trim the ends of each green plantain and slice lengthwise through the skin to peel. Cut into 1-inch thick rounds for even frying.
02 -
Heat vegetable oil in a deep skillet over medium-high until shimmering. Fry plantain slices in batches without overcrowding, about 4-5 minutes per side, until golden brown and crisp. Remove and drain on paper towels.
03 -
In a mortar and pestle, combine minced garlic, olive oil, salt, and adobo seasoning. Crush vigorously until a fragrant and uniform paste forms.
04 -
Add fried plantain rounds to the mortar in batches. Mash thoroughly, incorporating small amounts of chicken broth to achieve a moist but firm consistency. Continue until all plantains are mashed evenly.
05 -
In a skillet over medium heat, melt butter and add remaining garlic. Sauté shrimp until pink and opaque, about 3-4 minutes. Remove a few shrimp for topping and leave remainder in the pan with sauce.
06 -
Add 4-5 cooked shrimp to the mashed plantain mixture and gently crush to integrate the flavors and texture, creating a cohesive mix speckled with shrimp pieces.
07 -
Firmly pack the mashed plantain and shrimp mixture into a small bowl, flip onto a serving plate to form a dome, and lift off the bowl. Top with remaining sautéed shrimp and spoon over extra garlic butter sauce. Serve immediately.
# Helpful Hints:
01 -
Use firm bright green plantains for optimal texture and prevent sweetness that comes with ripeness.
02 -
Frying plantains thoroughly ensures a golden crisp exterior and prevents a gluey texture when mashed.
03 -
Fresh garlic is essential for the sauce; dried garlic will not replicate the authentic flavor.
04 -
If a mortar and pestle are not available, a sturdy bowl and potato masher serve as effective alternatives.