- 3 garlic cloves, minced
- 3/4 ounce fried pork rinds, crushed (1/2 packed cup)
- 1/2 cup extra-virgin olive oil
- Vegetable oil for frying
- 2 large green plantains (about 12 ounces each), peeled and cut into 1-inch-thick rounds
- Freshly ground pepper
- 1 pound medium shrimp, shelled and deveined
- 1/2 cup dry white wine
How to make this recipe
In a bowl, combine two-thirds of the minced garlic cloves with the pork rinds and 1 tablespoon of the olive oil and mash to combine.
In a large saucepan, heat 1 inch of vegetable oil to 350°. Add the plantains and fry, keeping the oil at about 300°, until very tender, but not browned, 15 minutes. Drain and transfer the plantains to a large bowl. Using a potato masher, mash the plantains to a coarse puree with 1 tablespoon of the olive oil. Add the garlic–pork rind mixture and mash until evenly combined. Season the <em>mofongo</em> with salt and pepper; keep warm.
In a large skillet, heat the remaining 1/4 cup plus 2 tablespoons of olive oil until shimmering. Add the shrimp and remaining garlic, season with salt and pepper and cook over high heat, stirring occasionally, until curled, about 2 minutes. Add the wine and boil until nearly evaporated and the shrimp are cooked through, about 2 minutes longer.
Spoon the <em>mofongo</em> into bowls and top with the shrimp. Serve right away.
Rosés from warm growing regions like southern France or Northern Spain tend to be robustly fruity, a great match for this garlicky shrimp.