Going Bananas Over Mofongo with Spicy Garlic Shrimps

3 weeks ago

A popular Puerto Rican classic dish made with plantains paired with savoy-spicy shrimps!

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Mofongo with Spicy Garlic Shrimps

Makes 4-6 servings


2 cloves Garlic, finely minced

¾ cup Crushed pork rinds (chicharon)

2 Tbsps Olive oil, divided

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 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. 

4. Spoon the mixture into a mortar and pestle.  Pound the mixture and mash until evenly combined. Season with salt and pepper. Before serving, divide into 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. Heat olive oil in a skillet over medium heat then sauté the garlic and red pepper flakes.
  2. Add the shrimps and cook until pink, about three minutes. Season with salt and pepper.
  3. Stir in the lemon juice and remove from heat. Serve with Mofongo.
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