Ingredients
Scale
- 4 large ripe plantains, peeled and cut into 1-inch pieces
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon fresh lime juice
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and pepper to taste
- 1/4 cup chicken broth (or vegetable broth for a vegetarian twist)
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- In a large pot, bring salted water to a boil and add the plantain pieces. Cook until they are tender, about 15-20 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the skillet with garlic, and sprinkle with lime juice, paprika, cayenne pepper, salt, and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes per side.
- Once the shrimp are cooked, remove them from the skillet and set aside, leaving the garlic-infused oil in the pan.
- In the same skillet, add the cooked plantains and chicken broth. Mash the plantains with a wooden spoon or a potato masher until they reach a chunky consistency, stirring to incorporate the garlic oil.
- Return the shrimp to the skillet with the mashed plantains, stirring gently to combine and heat through. Taste and adjust seasoning if necessary.
- Transfer the Garlic Shrimp Mofongo to a serving dish, sprinkle with chopped cilantro, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
