YOUR SOLIN GENERATED RECIPE
Mofongo with Garlic Shrimp and Plantains
Sautéed shrimp in a zesty garlic sauce served over a savory mound of mashed green plantains that are infused with aromatic olive oil and fresh herbs.
INGREDIENTS
1.5 medium green plantains
8 oz shrimp
0.25 tbsp extra virgin olive oil
4 cloves garlic
0.25 cup low-sodium chicken broth
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
0.5 medium lime
PREPARATION
Peel the green plantains and slice them into 1-inch rounds.
In a large skillet, heat half of the olive oil over medium heat and lightly pan-fry the plantain rounds until they are golden and tender throughout.
Transfer the warm plantains to a mortar and pestle (pilon) and mash them together with half of the minced garlic, sea salt, and the chicken broth until the mixture is smooth and holds its shape.
In the same skillet, add the remaining olive oil and sauté the shrimp with the rest of the garlic until the shrimp are pink and opaque.
Season the shrimp with black pepper, a squeeze of fresh lime juice, and chopped cilantro.
Form the mashed plantains into a dome or bowl shape on a plate and top generously with the garlic shrimp and the remaining pan juices.