Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 4 ripe green plantains
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh cilantro, chopped (optional)
- 1 lime, cut into wedges (for serving)
Instructions
- Peel and slice the plantains into 1-inch pieces.
- Boil the plantain slices in salted water for about 20 minutes until tender.
- Heat olive oil in a skillet over medium heat and sauté minced garlic for 1-2 minutes.
- Add shrimp, season with salt and pepper, and cook until pink and opaque (5-7 minutes).
- Pour in chicken broth and simmer for an additional 5 minutes.
- Drain the plantains and mash them until smooth, mixing in some garlic shrimp sauce.
- Shape the mofongo and create a well in the center.
- Spoon sautéed garlic shrimp into the center of the mofongo and garnish with cilantro if desired.
- Serve with lime wedges.
Notes
- Ripe plantains can be found in most grocery stores.
- For added flavor, feel free to adjust the seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Latin American
- Diet: Gluten-Free