Mofongo with Garlic Shrimp

Serves 4

Ingredients

• 4 medium green plantains
• 2 oz pork rinds (chicharrones)
• 8 cloves garlic cloves
• 1/4 cup olive oil
• 2 cups vegetable oil
• 1 lb large shrimp, peeled and deveined
• 1/2 cup chicken broth
• 1/4 cup fresh cilantro
• 1 lime
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter

Instructions

1. 1Peel the green plantains and slice each into 1-inch rounds.
2. 2Heat vegetable oil in a deep skillet or Dutch oven to 350°F (medium-high).
3. 3Fry the plantain slices in batches for 5–6 minutes until golden and soft inside. Drain on paper towels.
4. 4While plantains fry, finely chop garlic cloves and set aside. Crush the remaining cloves for the shrimp.
5. 5In a large mortar (or sturdy bowl with potato masher), combine fried plantains, crushed pork rinds, half the chopped garlic, olive oil, salt, and black pepper. Mash thoroughly until mixture holds together like stiff mashed potatoes. Cover and keep warm.
6. 6Heat olive oil and butter in a large skillet over medium heat.
7. 7Add the remaining chopped garlic and sauté 30 seconds until fragrant but not browned.
8. 8Add shrimp, salt, and black pepper. Cook 2 minutes per side until pink.
9. 9Pour in chicken broth, squeeze in juice of half the lime, and simmer 2–3 minutes until sauce slightly thickens. Stir in chopped cilantro.
10. 10Divide the warm mofongo into 4 bowls, making a small well in the center of each.
11. 11Spoon the garlic shrimp and sauce over the mofongo. Serve immediately with lime wedges on the side.