Ingredients
Scale
- 4 green or slightly yellow plantains
- 4 cloves garlic, minced
- 2–3 tbsp olive oil or butter
- 1 lb medium shrimp, peeled and deveined
- Salt and pepper to taste
- Lime wedges for serving
- Optional: beef cracklings for texture
- Sautéed vegetables or Puerto Rican rice and beans for serving
Instructions
- Boil peeled and cut plantains in a pot until tender (10-15 minutes). Drain.
- In a mortar and pestle (or bowl), mash the boiled plantains with minced garlic and olive oil (or butter). Season with salt and pepper.
- Heat olive oil or butter in a skillet over medium heat. Sauté minced garlic until fragrant, then add shrimp. Cook until pink and opaque (about 3-4 minutes per side).
- Mold mofongo into bowls or plates, top with garlic shrimp, and drizzle pan juices over.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Boiling, Sautéing
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 520
- Sugar: 7g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 170mg