Garlic Shrimp Stuffed Mofongo with Fresh Avocado Salad

Name: Garlic Shrimp Stuffed Mofongo with Fresh Avocado Salad
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 7 servings
Cuisine: Puerto Rican
Ingredients: 6 green plantains; 5 cup vegetable oil (for frying); 10 clove garlic (minced, divided); 0.5 cup pork cracklings (crushed); 0.5 cup chicken broth; 2 tablespoon olive oil (for mofongo); 3 teaspoon salt (divided); 1 teaspoon black pepper (divided); 2.5 pound raw shrimp (peeled, deveined); 0.25 cup unsalted butter; 0.25 cup fresh cilantro (chopped); 2 head romaine lettuce (chopped); 2 avocados (ripe, diced); 0.5 red onion (thinly sliced); 3 tablespoon lime juice

Crispy fried green plantains mashed with garlic and pork cracklings, forming a savory bowl stuffed with tender, buttery garlic shrimp. Accompanied by a light and refreshing avocado salad.

Prep: 45 min
Cook: 30 min
Total: 1 hr 15 min
Servings: 7
Cuisine: Puerto Rican
Difficulty: Medium

Dietary

Nut-Free
Gluten-Free
High-Protein
Egg-Free

Ingredients

6 green plantains
5 cup vegetable oil (for frying)
10 clove garlic (minced, divided)
0.5 cup pork cracklings (crushed)
0.5 cup chicken broth
2 tablespoon olive oil (for mofongo)
3 teaspoon salt (divided)
1 teaspoon black pepper (divided)
2.5 pound raw shrimp (peeled, deveined)
0.25 cup unsalted butter
0.25 cup fresh cilantro (chopped)
2 head romaine lettuce (chopped)
2 avocados (ripe, diced)
0.5 red onion (thinly sliced)
3 tablespoon lime juice

Instructions

Peel the 6 green plantains and slice them into 1/2-inch thick rounds. In a large, deep skillet or Dutch oven, heat 5 cups vegetable oil to 350°F (175°C). Fry the plantain slices in batches until golden and tender, about 5-7 minutes. Do not let them get crispy yet. Remove with a slotted spoon and drain on paper towels.
While the plantains are still warm, transfer them to a large pilón (wooden mortar and pestle) or a sturdy bowl. Add 5 cloves of minced garlic, 1/2 cup crushed pork cracklings, 1/2 cup chicken broth, 2 tablespoons olive oil, 2 teaspoons salt, and 1/2 teaspoon black pepper. Mash thoroughly until a chunky, pliable dough forms. If you don't have a pilón, use a potato masher, adding the liquids slowly as you mash.
Working quickly, form the mofongo mixture into 7 small bowls or cups using your hands. Set aside. You can lightly grease the inside of small bowls/ramekins to help shape them, or form them into balls and indent the center with your thumb.
For the garlic shrimp filling, season the 2 1/2 pounds raw shrimp with 1 teaspoon salt and 1/2 teaspoon black pepper. In a large skillet, melt 1/4 cup unsalted butter over medium heat. Add the remaining 5 cloves of minced garlic and cook for 1 minute until fragrant.
Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Be careful not to overcook. Stir in 1/4 cup chopped fresh cilantro. Remove from heat.
For the Fresh Avocado Salad, combine 2 heads chopped romaine lettuce, 2 diced ripe avocados, 1/2 thinly sliced red onion, and 3 tablespoons lime juice in a large bowl. Season with salt and pepper to taste. Toss gently.
Spoon the garlic shrimp mixture into the center of each mofongo cup or bowl. Serve immediately with the Fresh Avocado Salad.

Notes

Mofongo is best served immediately as it can harden over time. For a vegetarian version, omit chicharrones and shrimp, and fill with sautéed vegetables and beans.

Nutrition (per serving)

Calories: 760
Protein: 58.7 g
Carbohydrates: 54.3 g
Fat: 37.1 g
Fiber: 7.5 g
Sodium: 1580 mg
Saturated Fat: 14.5 g
Sugar: 7.2 g
Cholesterol: 410 mg