Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

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.

Step 2    

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 mofongo with salt and pepper; keep warm.

Step 3    

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.

Step 4    

Spoon the mofongo into bowls and top with the shrimp. Serve right away.

Suggested Pairing

Rosés from warm growing regions like southern France or Northern Spain tend to be robustly fruity, a great match for this garlicky shrimp.

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