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Goin’ Bananas: Mofongo with Spicy Garlic Shrimps

2 months ago

Goin’ Bananas: Mofongo with Spicy Garlic Shrimps

mofongo with spicy garlic shrimps

At first glance, this ball of mashed plantains may not look that much. But once topped with shrimps, this yellow clump of garlic-chicharon and saba bananas can become another one of your favorites. Skip the rice and fill up on this Afro-Puerto Rican dish traditionally made with plantains.

 

Mofongo with Spicy Garlic Shrimps

Makes 4-6 servings

 

MOFONGO

2 cloves Garlic, finely minced

¾ cup Crushed pork rinds (chicharon)

2 Tbsps Olive oil

½ kilo Green saba bananas, peeled and sliced

  • Canola oil, for frying
  • Salt and pepper, to season

 

  1. In a bowl, combine garlic, crushed chicharon, and olive oil. Set aside.
  2. In a saucepan over medium heat, fry the saba bananas in canola oil until tender but not browned, about ten minutes. Drain on paper towels and transfer to a large bowl.
  3. Add the garlic-chicharon mixture to the fried saba bananas. Using a mortar, mash the mixture until evenly combined. Season with salt and pepper. Before serving, divide into individual bowls then top with Spicy Garlic Shrimps.

 

SPICY GARLIC SHRIMPS

2 Tbsps Olive oil

4 cloves Garlic, minced

1 tsp Red pepper flakes

½ kilo Medium-sized shrimps, peeled and deveined

  • Salt and pepper, to season
  • Juice from ½ lemon

 

  1. In a skillet over medium heat, heat the olive oil then sauté the garlic and red pepper flakes.
  2. Add the shrimps and cook until pink, about three minutes. Season with salt and pepper. Stir in the lemon juice and remove from heat. Serve with Mofongo.

 

Recipe by Yllaine Sabenecio

Photographed by Miguel Abesamis of Studio 100

 

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