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Garlic Shrimp Mofongo Flavor Packed Puerto Rican Classic taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Sendy's CookinCreamy Garlic Shrimp Mofongo – A Puerto Rican Classic with a Twist

A flavor-packed Puerto Rican classic elevated with creamy garlic shrimp all made with ease in a pressure cooker.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 520 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main Ingredients

  • 3 Green plantains fresh and firm
  • 1 lb Large shrimp peeled and deveined
  • 6 cloves Garlic minced
  • 2 tablespoon Olive oil
  • 3 tablespoon Butter
  • ½ cup Chicken broth
  • ½ cup Heavy cream
  • 2 tablespoon Fresh cilantro chopped
  • 1 teaspoon Paprika
  • to taste Salt
  • to taste Black pepper

Instructions
 

Instructions

  • Heat vegetable oil in a skillet over medium. Fry plantain slices until golden, about 5-7 minutes per side. Drain on paper towels.
  • Mash garlic with salt in mortar and pestle. Mash fried plantains into a chunky paste. Stir in olive oil and chicken broth to moisten.
  • Shape mofongo into individual servings and set aside for toppings.
  • Season shrimp with paprika, salt, and pepper. Sauté garlic in butter for 1 minute. Add shrimp and cook 3-4 minutes.
  • Add heavy cream to the skillet and simmer 2-3 minutes until slightly thickened. Stir in cilantro and serve over mofongo.

Notes

To keep leftovers fresh, store mofongo and shrimp sauce separately. Reheat gently to preserve texture and flavor.