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Mofongo with Shrimp
© Con Poulos

Mofongo with Shrimp

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST

While shooting his Food Network show, Diners, Drive-Ins and Dives, Guy Fieri stopped at Benny’s Seafood in Miami to try mofongo, a Puerta Rican comfort food. “The chef pulled out a wooden pilón (a kind of mortar) as big as a tree trunk and filled it with fried green plantains, garlic, salt and chicharrones (crunchy pork rinds). Then he used a baseball bat to mash it together.” The dish is served with chicken broth on the side or topped with meat or seafood, like the sautéed shrimp here.

  1. 3 garlic cloves, minced
  2. 3/4 ounce fried pork rinds, crushed (1/2 packed cup)
  3. 1/2 cup extra-virgin olive oil
  4. Vegetable oil for frying
  5. 2 large green plantains (about 12 ounces each), peeled and cut into 1-inch-thick rounds
  6. Salt
  7. Freshly ground pepper
  8. 1 pound medium shrimp, shelled and deveined
  9. 1/2 cup dry white wine
  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.
  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.
  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.
  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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