Ingredients
3 clove garlic
3/4 oz. fried pork rinds
1/2 c. extra-virgin olive oil
Vegetable oil for frying
2 large green plantains
salt
Freshly ground pepper
1 lb. shrimp
1/2 c. dry white wine
Preparation
Step 1In 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 2In a large saucepan, heat 1 inch of vegetable oil to 350 degrees F. Add the plantains and fry, keeping the oil at about 300 degrees F, 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 purée 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 3In 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 4Spoon the mofongo into bowls and top with the shrimp. Serve right away. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
