Ingredients
The following ingredients have 4 Servings
- 6 to 8 cups canola oil
- 2 unripe (green) plantains, peeled and sliced into 1-inch thick rounds
- 2 garlic cloves, peeled
- 1 tablespoon adobo seasoning
- 1/4 cup pork rinds (see note)
- 2 tablespoons unsalted butter, preferably cultured butter
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, smashed to a paste in a mortar (about 2 tablespoons)
- 3/4 pound jumbo shrimp (21 to 25) or 4 tiger shrimp, cleaned, peeled and deveined
- 1/3 cup white wine
- Juice of half a lemon (about 2 tablespoons)
- Kosher salt and black pepper
- Chopped cilantro, for garnish
Instruction
- 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.
- 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.
- 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.
- 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.
- 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.
