Description
Shrimp Mofongo is a delicious Puerto Rican dish made with mashed green plantains and shrimp, seasoned to perfection.
Ingredients
Scale
- 2 cups green plantains, peeled and cut into 1-inch pieces
- 1 cup shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 cup fresh cilantro, chopped (optional)
- Lemon wedges for serving
Instructions
- In a large pot, bring salted water to a boil. Add the plantain pieces and cook for about 15 minutes, or until they are tender. Drain and set aside.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet and season with salt, black pepper, paprika, and cumin. Cook for about 3-4 minutes, or until the shrimp turn pink and are cooked through. Pour in the chicken broth and let it simmer for an additional 2 minutes. Remove from heat.
- In a large bowl, mash the cooked plantains with a fork or potato masher. Gradually mix in the remaining olive oil until well combined.
- Fold in the cooked shrimp mixture into the mashed plantains, mixing gently to combine.
- To serve, mold the mofongo into a bowl or mound shape on a plate. Garnish with fresh cilantro if desired and serve with lemon wedges on the side.
Notes
- For a spicier version, add diced jalapeños or a dash of hot sauce to the shrimp mixture.
- You can also substitute shrimp with cooked chicken or pork for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Boiling and Sautéing
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 150mg