Serves 1
Directions
- 1Chop up three green platanos.
- 2Add your platanos to some salt water with some lime and some white vinegar.
- 3Season your clean shrimp with smoked paprika, salt, black pepper, garlic powder, onion powder and ground cumin.
- 4Cook your shrimp in a hot skillet for 1-2 minutes on each side, being careful not to overcook them.
- 5Remove the shrimp from the pan and in the same pan, add some butter, and your onions and garlic to sauté for 1 minute till translucent.
- 6Add a smidge of cold heavy cream and cold chicken stock.
- 7Emulsify with a couple tablespoons of cold garlic and herb butter.
- 8Add a little bit of chicken bouillon paste and toss your shrimp.
- 9Season the sauce with salt and pepper to taste.
- 10Heat your oil to 375 and fry your platanos till they're light golden yellow brown, for up to 5 minutes.
- 11Add a couple cloves of garlic to your pilon, smash them, add the platanos, and some cold water, salt and pepper to taste.
- 12Once your mofongo has reached the desired creamy texture with a little bit of chunkiness, you're all done.
Ingredients
- 3 green platanos
- smoked paprika
- salt
- black pepper
- garlic powder
- onion powder
- ground cumin
- shrimp
- butter
- onions
- garlic
- cold heavy cream
- cold chicken stock
- 2 tablespoons garlic and herb butter
- chicken bouillon paste
- oil
- 2 garlic cloves
- cold water
- salt
- pepper
Equipment
knifeskillettongsspatulapilonbowl
Tips
- Do not overcook the shrimp because it will be put back in the sauce later
- The cold water and salt and pepper are going to make the mofongo creamy
- The dish is worth the garlic breath you're going to have after this
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