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Mofongo with Shrimp

Ingredients

For the Plantains

  • 3 Large Green Plantains Sliced
  • 1 Cup Canola Oil
  • 1 Tbsp. Garlic Powder
  • ¼ Tsp. Salt
  • 1 Garlic Clove Peeled, Chopped
  • 14 Grams Beef Bouillon Cube Crushed

For the Shrimp

  • 6 Oz. Medium Shrimp Cooked, Peeled, Deveined, Tail On
  • 3 Tbsp. Lime Juice
  • 2 Tbsp. Butter
  • 2 Tbsp. Garlic Powder
  • ½ Tbsp. Parsley Chopped

Instructions

For the Plantains

  1. In a frying pan, over medium heat, heat oil and cook plantains for 10 minutes, flipping halfway through. Be sure not to overcook or plantain will be too hard. Remove plantains from pan and remove excess oil by dabbing with paper towels. In a small frying pan , cook garlic cloves and bouillon until golden brown.
  2. **For this part, usually a pestle and mortar are used, but I didn’t have a set available so I improvised.** In a large bowl, smash plantains with fork.
  3. Add garlic powder, salt, and garlic cloves. Line a small round bowl or container with plastic wrap.
  4. Press plantains into bowl until completely compacted. Remove the pressed plantains from the bowl and put on plate.

For the Shrimp

  1. In a frying pan, over medium heat, cook shrimp, lime juice, butter, garlic powder, and parsley. Cook for 2 minutes. Add shrimp to the plate around the plantains.