Shrimp Mofongo

Adapted by The New York Times

Total Time: 30 minutes
Rating: 4(104)
Notes: Read community notes

According to Manolo Lopez, the Puerto Rican proprietor of the Smorgasburg food stand MofonGO, this mashed plantain dish is the “unofficial official dish of the islands.” Depending on the season, Mr. Lopez serves several versions — creole chicken, roast pork topped with a squiggle of pink Puerto Rican mayo-ketchup — all based on his mother’s recipe. Mr. Lopez makes the pork rinds from scratch; you don’t have to, but you should follow Mr. Lopez’ advice and eat this immediately after you make it. As mofongo cools, the mashed plantains begin to harden. —The New York Times

Featured in: The New Caribbean Food Movement

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Ingredients

Yield:4 servings

For the Mofongo

6 to 8cups canola oil
2unripe (green) plantains, peeled and sliced into 1-inch thick rounds
2garlic cloves, peeled
1tablespoon adobo seasoning
¼cup pork rinds (see note)

For the Shrimp

2tablespoons unsalted butter, preferably cultured butter
1tablespoon extra-virgin olive oil
4garlic cloves, smashed to a paste in a mortar (about 2 tablespoons)
¾pound jumbo shrimp (21 to 25) or 4 tiger shrimp, cleaned, peeled and deveined
⅓cup white wine
Juice of half a lemon (about 2 tablespoons)
Kosher salt and black pepper
Chopped cilantro, for garnish

Ingredient Substitution Guide

Preparation

Step 1
Make the mofongo: Fit a large pot with deep-fry thermometer. Pour in enough canola oil to reach 2 inches up the side of the pan. Heat over medium-high until thermometer registers 325 degrees. Add plantains and fry, turning occasionally, until golden brown, 4 to 6 minutes. Carefully transfer plantains to a paper-towel-lined rimmed baking sheet to drain.
Step 2
In a mortar and pestle, smash 2 garlic cloves, making sure you have a thin coating of garlic on the bottom. Transfer plantains to the mortar, add adobo seasoning and pork rinds and mash until softened and well combined.
Step 3
Make the shrimp: Place the butter and olive oil in a large skillet over medium heat. Once the butter has melted, add 4 smashed garlic cloves and cook until fragrant, about 1 minute, stirring frequently so the garlic doesn’t burn.
Step 4
Add the shrimp and cook until pink and opaque, 30 seconds to 1 minute on each side. Pour in wine and lemon juice and let reduce on low heat until a thick sauce forms, about 2 to 3 minutes. Season with salt and pepper.
Step 5
Firmly pack the mofongo into a small bowl to mold and turn over onto a plate. Spoon the shrimp and sauce on top of the mofongo and garnish with cilantro. Serve immediately.

Tip

You can typically buy pork rinds (chicharrones or chicharron) at a Latino butcher shop. In a pinch you can use the packaged pork rinds sold at the supermarket alongside potato chips.

Ratings

4 out of 5

104 user ratings

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Bett1 year ago

Why did I fry the plantanos? Instead, I should have known better. My mom boiled them. frying the plantanos made them difficult to mash. The mofongo turned out really bland and could have used more garlic. Next time, I'm going to boil them and fry one and also use more garlic.

Paul2 years ago

I really had a lot of problems with this recipe. It came out super dense, overly salty, and not particularly flavorful. I cooked this parallel to two other couples doing the recipe, and we all struggled and found the end result quite unsatisfactory, especially since we had enjoyed mofongo we had been served while in Puerto Rico.

Carmen3 years ago

This is a great garlic sauce.

zul3 years ago

Mofongo was too salty for me. Next time will try with less Adobo.

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