Introduction
Garlic shrimp mofongo is a delightful fusion that beautifully encapsulates the essence of Puerto Rican cuisine. This dish brings together the rich, buttery flavor of shrimp marinated in garlic and the savory, starchy allure of mofongo—a beloved Puerto Rican staple.
With its golden plantains and fragrant garlic, mofongo serves as the perfect bed for succulent shrimp, offering a comforting, hearty meal. The combination is not only a treat for the taste buds but also a showcase of traditional cooking techniques and vibrant flavors that can easily be prepared in your own kitchen.
Ingredients
- 4 ripe plantains
Plantains are the star ingredient in mofongo. They provide a sweet and starchy base, which when fried and mashed, turns into a fluffy and flavorful dish. Choosing ripe plantains ensures a delicious sweetness. - 1 pound large shrimp, peeled and deveined
Shrimp adds a delightful protein component to the dish. It absorbs the garlic and seasoning beautifully, enhancing the overall flavor and giving a lovely contrast to the starchy mofongo. - 6 cloves garlic, minced
Garlic is essential for flavoring both the shrimp and the mofongo. Its aromatic qualities enhance the dish, imparting a rich, savory taste that ties all the elements together. - 1/4 cup olive oil
Olive oil is used for sautéing the garlic and shrimp, contributing a rich texture and healthy fats. It also helps in balancing the flavors and ensuring that the shrimp cooks perfectly. - 1/2 cup chicken or vegetable broth
Broth is added to moisten the plantains and add depth to the flavor. It enriches the mofongo, making it more savory and pairing excellently with the shrimp. - Salt to taste
Salt enhances the flavors of all the ingredients, pulling together the dish. Adjusting the salt to your preference is crucial for achieving the desired taste. - 2 tablespoons fresh cilantro, chopped
Cilantro adds a fresh, herbal note that brightens the dish. This garnish not only enhances the presentation but also adds a layer of flavor that complements the garlic and shrimp.
Directions & Preparation
Step 1: Peel and slice the plantains.
Start by peeling the plantains, which can be a bit tricky due to their thick skin. Cut them into 1-inch thick slices to ensure even cooking when frying. This initial step is crucial, as properly sized pieces fry more uniformly.
Step 2: Fry the plantain slices until golden brown.
Heat oil in a skillet over medium heat and fry the plantain slices for about 6-8 minutes, flipping them until they are golden brown. This step is vital as the frying gives them a crispy exterior while maintaining a soft inside, which is key for a great texture.
Step 3: Remove plantains and let them drain on paper towels.
After frying, place the plantain slices on paper towels to absorb excess oil. This prevents the mofongo from being too greasy, ensuring a light and fluffy texture when mashed.
Step 4: Sauté minced garlic in olive oil.
In the same skillet, reduce the heat and add minced garlic to the leftover oil. Sauté until the garlic is fragrant and lightly golden—this brings out its sweetness and ensures it’s not burnt, which can cause a bitter taste.
Step 5: Add shrimp to the skillet and cook until pink.
Add the peeled and deveined shrimp to the pan with the sautéed garlic. Cook them for about 3-5 minutes, or until they turn pink and opaque. This step is essential to not overcook the shrimp, as they can become rubbery if left too long.
Step 6: In a large bowl, mash the fried plantains with broth.
Transfer the fried plantains to a bowl and mash them with the chicken or vegetable broth. This mixture is crucial for achieving a creamy consistency, and the broth adds flavor while keeping the mofongo moist.
Step 7: Season with salt and mix thoroughly.
Add salt to taste and mix to ensure evenly distributed seasoning. Adjusting the salt is key at this point, as it enhances the overall flavor of the dish and balances the sweetness of the plantains.
Step 8: Shape the mofongo into bowls.
To form the mofongo, use a small bowl or ramekin to mold the mashed plantains into shape. Press them down firmly so they hold their form when inverted onto a plate. This visual presentation elevates the dining experience.
Step 9: Serve the shrimp over the mofongo.
Place the molded mofongo onto serving plates and generously spoon the garlic shrimp over the top. This final step beautifully layers the flavors and textures, creating a visually appealing and delicious dish.
Step 10: Garnish with cilantro before serving.
Finally, sprinkle fresh cilantro over the shrimp and mofongo. This not only adds color to the plate but also contributes a fresh aroma and taste that perfectly complements the richness of the dish.
The Perfect Balance of Texture
One of the hallmarks of a great mofongo lies in its texture. The crispiness of the fried plantains, combined with the creaminess from mashing them into a cohesive dish, creates a tantalizing contrast. The garlic shrimp adds a tender, juicy element, making each bite a mix of delightful textures—a must for any satisfying meal.
Love for the Garlic
Garlic is undoubtedly the unsung hero of this dish. Not only does it infuse the shrimp with robust flavor, but it also permeates the mofongo, making every mouthful aromatic and sumptuous. Its health benefits are an added bonus, as garlic is known for boosting immunity and adding depth to any dish it graces.
Mofongo’s Cultural Significance
Mofongo is more than just a dish; it represents Puerto Rican heritage and tradition. Often served at family gatherings and celebrations, it embodies the warmth of shared meals and communal experiences. Preparing garlic shrimp mofongo at home allows you to embrace this rich culture while enjoying a delicious dish that tells a story.
FAQs
What if my mofongo is too thick?
If your mofongo turns out too thick, add a bit more broth to loosen it up. Stir well until you achieve the desired creamy consistency.
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used; just ensure they're thawed completely before cooking to get an even cook and avoid excess moisture.
What can I do if the dish turns out bland?
If the mofongo lacks flavor, consider adding more salt or a splash of lime juice for acidity. Mixing in additional spices or herbs can also elevate the taste.
Is it possible to make the mofongo without garlic?
While garlic is integral to the flavor profile, you can reduce it or replace it with shallots for a milder taste, but this will change the dish significantly.
Can I add other proteins to this recipe?
Yes, you can customize your garlic shrimp mofongo by incorporating other proteins like chicken or scallops, adjusting cooking times accordingly.
What’s the best way to serve garlic shrimp mofongo for a party?
For parties, consider molding the mofongo into smaller shapes for easy serving. Present it with the shrimp attractively layered on top to impress guests.
Conclusion
Garlic shrimp mofongo is a dish that beautifully marries tradition with contemporary flavors. Each layer from the buttery shrimp to the starchy mofongo creates a harmonious experience that reflects the vibrant culture of Puerto Rico.
Enjoying this meal is not just about satisfaction; it's an invitation to connect with culinary roots and share delightful moments around the dinner table. Whether it's a weeknight dinner or a special occasion, garlic shrimp mofongo is sure to impress.
Recipe Card
Savoring the Flavor of Garlic Shrimp Mofongo
Ingredients
Method
- Peel and slice the plantains.
- Fry the plantain slices until golden brown.
- Remove plantains and let them drain on paper towels.
- Sauté minced garlic in olive oil.
- Add shrimp to the skillet and cook until pink.
- In a large bowl, mash the fried plantains with broth.
- Season with salt and mix thoroughly.
- Shape the mofongo into bowls.
- Serve the shrimp over the mofongo.
- Garnish with cilantro before serving.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
