Description
A delightful fusion of succulent shrimp in a rich garlic sauce served over creamy mashed plantains, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 large green plantains, peeled and cut into chunks
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup fresh cilantro, chopped
- Zesty garlic sauce (for topping)
Instructions
- Boil the plantains: In a large pot, add the plantain chunks and cover with water. Boil until tender, about 15-20 minutes. Drain and mash them with a fork until smooth.
- Sauté the garlic: Heat the olive oil in a skillet over medium heat. Once hot, add the minced garlic and sauté for about a minute until fragrant.
- Cook the shrimp: Add the shrimp to the skillet, seasoning them with salt and black pepper. Cook for 3-5 minutes, or until they turn pink and opaque.
- Add the broth: Pour in the chicken broth, bringing the mixture to a gentle simmer. Cook for an additional 2 minutes to let the flavors meld.
- Combine ingredients: Mix the mashed plantains with the shrimp and garlic mixture until everything is well combined, forming a mound.
- Plate it up: Serve your Garlic Shrimp Mofongo topped with zesty garlic sauce and garnish it with chopped cilantro for a fresh finish.
Notes
For a vegetarian version, substitute shrimp with chicken or tofu and use vegetable broth. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 220mg