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Dominican mofongo with garlic shrimp, fried plantain, herbs, and broth.

Dominican Mofongo with Garlic Shrimp

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Garlicky mashed fried green plantains with pork cracklings, topped with tender shrimp and warm broth.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Dominican
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Plantain Mofongo
  • 4 large green plantains peeled and cut into chunks
  • 1/2 lb pork cracklings finely crushed
  • 6 cloves garlic minced
  • 1 cup chicken stock warmed
  • 1 tsp dried oregano
  • 1 tsp fine salt
  • 1/2 cup neutral oil for frying
Garlic Shrimp
  • 1 lb large shrimp peeled and deveined
  • 2 tbsp butter
  • 1/2 cup finely diced onion
  • 1/2 cup fresh cilantro chopped
  • 1/2 tsp red pepper flakes
  • 1 large lime juiced

Equipment

  • Large skillet
  • Mortar and pestle or potato masher
  • Heavy saucepan
  • Mixing bowl
  • Slotted spoon

Method
 

Fry and Pound the Plantains:
  1. Heat the oil in a large skillet to 350°F (175°C). Fry the plantain chunks in batches for 6 to 8 minutes until tender and lightly golden.
  2. Drain the plantains. In a mortar or bowl, pound them with garlic, cracklings, oregano, salt, and enough warm stock to make a coarse mash.
  3. Shape the mixture into four rounded mounds and keep warm.
Cook the Shrimp:
  1. Melt the butter in a saucepan and cook the onion for 2 minutes.
  2. Add shrimp and pepper flakes. Cook for 3 to 4 minutes until the shrimp are opaque, then stir in lime juice and cilantro.
Serve:
  1. Place a mofongo mound in each bowl, spoon the garlic shrimp over the top, and pass extra warm broth at the table.

Nutrition

Calories: 690kcalCarbohydrates: 68gProtein: 35gFat: 34gSaturated Fat: 10gCholesterol: 225mgSodium: 1180mgFiber: 6gSugar: 25g

Notes

  • Do not overcrowd the frying pan; cook the plantains in batches for even browning.
  • Use green plantains that are firm and mostly unblemished for the best texture.