Description
A delightful Caribbean dish featuring crispy fried plantains, savory garlic, and succulent shrimp, perfect for family dinners or special occasions.
Ingredients
Scale
- 2 cups plantains
- 1/4 cup garlic (minced)
- 1 lb shrimp (peeled and deveined)
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup chicken broth
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup onions (chopped)
Instructions
- Peel and chop the plantains into 1-inch pieces, ensuring they are ready for frying.
- Heat 1/4 cup of olive oil in a deep pan over medium heat. Add the chopped plantains and fry until they turn golden brown, about 4-5 minutes. Remove from oil and let drain on paper towels.
- In a separate pan, heat another tablespoon of olive oil over medium heat. Add minced garlic and chopped onions, sautéing until fragrant and translucent, about 2-3 minutes.
- Add peeled and deveined shrimp to the garlic and onion mixture. Season with salt and black pepper. Cook until shrimp turns pink and opaque, about 5-7 minutes.
- In a mixing bowl, mash the fried plantains with 1/2 cup chicken broth until smooth and creamy.
- Serve the garlic shrimp on top of the mashed mofongo, garnishing with fresh chopped cilantro.
Notes
For best results, use green plantains and avoid overcooking the shrimp. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying and Sautéing
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 0mg