Description
A bold and satisfying Caribbean-inspired dish combining crispy mashed plantains (mofongo) with a flavorful shrimp criollo sauce full of herbs, spices, and aromatics.
Ingredients
- 4 green plantains, peeled and cut into 1-inch pieces
- 4 cloves garlic, minced
- ½ cup halal-friendly crunchy topping (turkey cracklings or toasted garlic crumbs)
- 3 tablespoons olive oil
- 1 teaspoon salt, or to taste
- Vegetable oil, for frying
- 1 lb (450 g) shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small bell pepper, finely chopped
- 2 medium tomatoes, chopped
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional)
- ¾ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 tablespoons fresh cilantro, finely chopped
- 1 lime, cut into wedges (for garnish)
- Extra fresh cilantro, finely chopped (for garnish)
Instructions
- Heat vegetable oil in a deep skillet over medium-high heat. Fry the plantain pieces in batches for 5–7 minutes, turning occasionally, until golden and tender. Remove and drain on paper towels.
- Transfer the fried plantains to a large mortar and pestle or sturdy bowl. Add garlic, crunchy topping, olive oil, and salt. Mash until a coarse, slightly sticky mixture forms. Set aside and keep warm.
- In a separate skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper; sauté for about 3 minutes until softened.
- Stir in tomatoes, smoked paprika, cumin, cayenne (if using), salt, and pepper. Cook for 2–3 minutes until thickened.
- Add shrimp and cook for 3–4 minutes, stirring gently, until pink and cooked through. Remove from heat and stir in cilantro.
- Shape mofongo into small bowls or mounds on serving plates. Spoon shrimp mixture into the center of each portion.
- Garnish with fresh cilantro and lime wedges. Serve immediately.
Notes
- Add mushrooms or zucchini to shrimp sauce for more vegetables.
- Use broth in sauce for added moisture and flavor.
- Adjust spices to your taste for a milder or spicier dish.
- Mofongo is best served fresh but components can be made ahead.
- Shape into one large mound for a family-style presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 140mg
