How to Make the Ultimate Puerto Rican Shrimp Mofongo: A Step-by-Step Guide

Hey there! I’m super excited to share my favorite recipe for making authentic Puerto Rican shrimp mofongo. This dish holds a special place in my heart – it reminds me of cooking with family and brings together the amazing flavors of fried plantains, garlic, and succulent shrimp. Let’s dive right in!

What You’ll Need

For the Mofongo Base:

• 3 large green plantains
• 4-5 cloves of garlic (I sometimes add extra cause I’m a garlic lover!)
• 1 cup pork rinds (chicharrones)
• 2-3 tablespoons olive oil
• 2 tablespoons butter
• Salt to taste

For the Shrimp:

• 1 pound peeled and deveined shrimp
• 1 small tomato, diced
• 1 onion, chopped
• 2-3 tablespoons sofrito
• 1-2 tablespoons ketchup
• 1 lemon
• Adobo seasoning
• Olive oil for cooking

Step-by-Step Instructions

Preparing the Plantains

1. Peel those stubborn plantains (trust me, they can be tricky!)
   • Cut off the ends
   • Make lengthwise cuts through the skin
   • Carefully peel away the thick skin
2. Cut plantains into 1-inch chunks
3. Heat oil in a pan to 325°F
4. Fry plantain pieces until golden (about 2 mins each side)

Making the Mofongo

1. In a pilon or mortar:
   • Crush garlic until super fine
   • Add fried plantains
   • Mash while adding olive oil and butter
   • Mix in crushed pork rinds
   • Pro tip: If mixture feels too dry, add tiny bits of water!

Cooking the Shrimp

1. Heat olive oil in a skillet
2. Sauté onions and tomatoes until soft
3. Add sofrito and seasonings
4. Toss in shrimp and cook until pink (about 2 mins per side)
5. Finish with a squeeze of fresh lemon

Assembly

1. Press mofongo mixture into a greased bowl
2. Flip onto serving plate
3. Top with shrimp and sauce
4. Garnish with cilantro if you’re feeling fancy!

Tips for Perfect Mofongo

• Plantain Selection: Use GREEN plantains only! Yellow ones will give you a totally different dish
• Moisture Control: Keep adding small amounts of liquid while mashing to avoid dry mofongo
• Seasoning: Always taste before adding salt – those pork rinds are already pretty salty!
• Texture: Want it smoother? Add more liquid. Like it chunky? Mash less!

Common Mistakes to Avoid

• Using ripe plantains (nope, nope, nope!)
• Overcooking the shrimp (nobody likes rubber!)
• Not adding enough moisture to the mofongo
• Skipping the pork rinds (they add amazing flavor!)

Storage Tips

The shrimp sauce can last 3-4 days in the fridge but honestly? Mofongo is best served fresh! I wouldn’t recommend freezing it – trust me on this one!

And there you have it! A delicious plate of shrimp mofongo that’ll transport you straight to Puerto Rico. Remember, practice makes perfect – don’t get discouraged if your first try isn’t restaurant-quality. Took me a few attempts to get it just right!

Would love to hear how your mofongo adventure goes! Drop a comment below if you try this recipe or have any questions. Happy cooking!

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 4