Mofongo is a beloved staple in Caribbean cuisine, particularly in Puerto Rico, known for its incredible flavor and satisfying texture. At its heart, mofongo is a dish made from mashed green plantains, often mixed with savory ingredients and formed into a dome or ball. While there are countless variations, Garlic Shrimp Mofongo stands out as a true crowd-pleaser, combining the earthy goodness of plantains with succulent, garlicky shrimp in a flavorful broth. This dish is not just a meal; it’s an experience, a journey through vibrant tastes and aromas that will transport your kitchen to the sunny shores of the Caribbean.
The beauty of mofongo lies in its versatility and the depth of flavor it achieves with relatively simple ingredients. Green plantains, the unripe cousins of bananas, are the foundation. When fried and mashed, they develop a unique texture that is both starchy and slightly sweet, providing the perfect canvas for robust seasonings. The addition of tender shrimp, infused with garlic and herbs, elevates the dish to a gourmet level, while a rich, savory broth ties all the elements together. This recipe is designed to guide you through each step, ensuring a delicious and authentic result that you’ll be proud to share.
The Heart of Mofongo: Mastering the Plantains
The key to a perfect mofongo lies in the preparation of the plantains. It starts with selecting the right plantains – firm, bright green, and free of blemishes. These are unripe and have a starchier, less sweet profile than their yellow or black counterparts, which is exactly what we need for mofongo.
Ingredients for the Mofongo Base:
- 4-5 green plantains
- Vegetable oil or similar neutral oil for frying (enough to submerge plantains)
- 4-6 cloves garlic, peeled and crushed (or more, to taste)
- 1/2 cup hot vegetable broth
- Salt to taste
Preparation:
- Peeling the Plantains: This can be the trickiest part for newcomers. Start by cutting off both ends of each plantain. Then, make several shallow lengthwise slits along the peel, just deep enough to cut through the skin. Using your thumb or a knife, carefully pry open the peel from one of the slits, working your way around until the plantain is completely peeled. If you find it difficult, soaking the plantains in warm water for a few minutes can sometimes help loosen the skin.
- Slicing and Frying: Once peeled, slice the plantains into 1-inch thick rounds. In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to about 350-375°F (175-190°C). Carefully add the plantain slices in batches, making sure not to overcrowd the pot, which would lower the oil temperature. Fry them for about 5-7 minutes until they are soft and light golden, but not crispy. They should still be pliable. Remove them with a slotted spoon and drain on paper towels.
- Mashing the Plantains: Traditionally, mofongo is mashed in a pilón (a wooden mortar and pestle). If you have one, use it! It imparts a unique texture. If not, a sturdy potato masher or even a food processor (pulsed, not blended, to avoid a gummy texture) will work.
- In your pilón or a large mixing bowl, combine the fried plantain slices, crushed garlic, and a pinch of salt.
- Begin to mash vigorously. As you mash, gradually add the hot vegetable broth, a tablespoon at a time. The broth helps to moisten the plantains, making them easier to mash and adding flavor. The goal is to achieve a coarse, cohesive mixture – not a smooth paste. You want some texture from the plantains.
- Taste and adjust salt as needed.
- Forming the Mofongo: Once mashed, the mofongo is typically formed into small balls or dome shapes. You can use your hands, a small bowl, or even a mold to create uniform portions. Set these aside while you prepare the shrimp.
The Star of the Show: Garlicky Shrimp
The shrimp component of this dish is vibrant, aromatic, and incredibly quick to prepare. It’s designed to complement the mofongo without overpowering it, bringing a burst of seafood freshness and savory notes.
Ingredients for the Garlicky Shrimp:
- 1.5 lbs large shrimp, peeled and deveined (tails on or off, your preference)
- 2 tablespoons olive oil
- 6-8 cloves garlic, minced
- 1 small onion, finely diced
- 1 red bell pepper, finely diced (for color and sweetness)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin powder
- Pinch of red pepper flakes (optional, for a touch of heat)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
- Fresh lime wedges for serving
Preparation:
- Sauté Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and diced onion, and cook for 3-5 minutes until the onion is softened and translucent and the garlic is fragrant, being careful not to burn the garlic.
- Add Bell Pepper and Spices: Stir in the diced red bell pepper, oregano, cumin, and red pepper flakes (if using). Cook for another 3-4 minutes until the bell pepper begins to soften.
- Introduce Tomatoes and Broth: Pour in the can of diced tomatoes (with their liquid) and the vegetable broth. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
- Cook the Shrimp: Increase the heat to medium-high. Add the peeled and deveined shrimp to the simmering sauce. Cook for only 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become tough.
- Finish with Cilantro: Remove the skillet from the heat and stir in the fresh chopped cilantro.
Bringing It All Together: Assembling Your Garlic Shrimp Mofongo
Now for the exciting part – assembling your masterpiece! There are a couple of popular ways to serve Garlic Shrimp Mofongo: either with the mofongo balls placed directly into the shrimp broth, or with the mofongo as a bed topped with the shrimp and sauce. Both are delicious; choose the presentation that appeals most to you.
Serving Suggestion 1: Mofongo in Broth (as pictured)
This method creates a beautiful and cohesive dish where the mofongo absorbs some of the flavorful broth, becoming even more tender and infused with taste.
- Place one or two of the formed mofongo balls into deep serving bowls.
- Ladle a generous amount of the garlicky shrimp and its delicious sauce over and around the mofongo. Ensure each serving gets plenty of shrimp and a good amount of the broth.
- Garnish with extra fresh cilantro and a wedge of fresh lime. A squeeze of lime juice just before eating brightens all the flavors.
Serving Suggestion 2: Mofongo as a Base
This presentation is also very appealing, showcasing the mofongo as a sturdy foundation for the rich shrimp topping.
- Place one formed mofongo ball in the center of a plate. You can also make a slight indentation in the top of the mofongo to hold more sauce.
- Spoon the garlicky shrimp and its sauce over the mofongo, allowing some of the sauce to pool around the base.
- Garnish with fresh cilantro and a lime wedge.
Tips for Success and Variations
- Garlic, Garlic, Garlic: Don’t be shy with the garlic! It’s a star ingredient in both the mofongo and the shrimp. Adjust the amount to your personal preference.
- Spice Level: If you love heat, increase the red pepper flakes or add a touch of fresh finely minced habanero or Scotch bonnet pepper to the shrimp sauce.
- Broth is Key: The hot vegetable broth in the mofongo is crucial for moisture and flavor. Don’t skip it.
- Plantain Selection: Always use green, unripe plantains for mofongo. Ripe (yellow or black) plantains will be too sweet and soft for this dish.
- Make Ahead: While best served fresh, you can prepare the mofongo mixture ahead of time and gently reheat it before forming. The shrimp should definitely be cooked fresh to avoid overcooking.
- Adding More Texture: Some variations of mofongo include chicharrones (crispy fried chicken or beef skin) or crumbled plantain chips in the mofongo mixture for extra crunch. While this recipe avoids animal fats, you could experiment with crispy fried plantain pieces instead.
- Vegetable Broth: For an even richer flavor, you can make your own vegetable broth from scratch or use a high-quality store-bought option.
- Serving Suggestions: While a complete meal on its own, Garlic Shrimp Mofongo pairs wonderfully with a simple side salad dressed with a light vinaigrette to cut through the richness.
Why This Dish is a Must-Try
Garlic Shrimp Mofongo is more than just a recipe; it’s an invitation to explore the rich culinary traditions of the Caribbean. The combination of the starchy, savory mofongo with the vibrant, garlicky shrimp and aromatic broth creates a symphony of flavors and textures that is truly unique. It’s a comforting dish that feels exotic and special, yet uses accessible ingredients.
Imagine the first bite: the soft, yet textured mofongo, infused with garlic, followed by the tender, juicy shrimp coated in a zesty, herbaceous sauce. The hint of lime and fresh cilantro brightens everything, leaving you with a delightful warmth. This dish is perfect for a cozy family dinner, a lively gathering with friends, or when you simply want to treat yourself to something truly delicious and satisfying.
Beyond its incredible taste, making mofongo is a rewarding culinary adventure. It allows you to engage with traditional cooking techniques and appreciate the simple beauty of ingredients transformed into something extraordinary. So, gather your ingredients, put on some festive music, and embark on the journey of creating your very own Garlic Shrimp Mofongo. Your taste buds will thank you!
This recipe, with its careful instructions and thoughtful flavor combinations, is designed to bring the authentic taste of the Caribbean into your home. Enjoy the process, savor the aromas, and delight in the incredible flavors of this classic dish.