Mofongo de camarones al ajillo is one of my favorite ways to eat mofongo. Shrimp and mofongo just work, like in my mofongo de camarones guisados!
The best part about it, is that it’s super quick and easy to make but in the end you’re left with a really impressing and satisfying dish.
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Swap the chicharrón for shrimp
Classic mofongo is made with chicharrón pieces, but in shrimp mofongo we switch it up a bit. Mash the fried plantain pieces with some of that garlic butter shrimp and you’ll have one of the most flavorful mofongos you’ve ever tried!
Use broth to soften the mofongo
One of the most common questions I get when it comes to making mofongo at home is how to get it creamy and soft like when you order it from the restaurants.
Homemade mofongo can sometimes be hard and rough, and the secret is to add a bit of broth while you’re mashing the mofongo ingredients together. This is going to make the mofongo soft and silky, almost like mangu.
The other secret is to eat it while it’s hot! I know, that’s a no brainer. But if you let the mofongo de camarones al ajillo sit for anymore than 10 minutes, it will start to harden and lose its soft, fluffy texture. Trust me, it’s best when it’s fresh, while it’s still warm and tender, so dig in right away!
Mofongo de Camarones al Ajillo (Garlic Shrimp Mofongo)
Ingredients
- 1 green plantain
- Frying oil
- 1 clove garlic
- 1 tbsp olive oil
- ¼ tsp adobo
- Salt to taste
- 2 tbsp broth
- 1 serving camarones al ajillo
Instructions
- Peel and slice the green plantain. Fry the plantain slices in oil until golden brown. Remove fried plantains and place on a paper towel-lined plate.
- In a mortar and pestle, crush garlic, olive oil, salt, and adobo seasoning into a paste.
- Add plantains to the mortar, a few at a time, and crush while adding broth to soften.
- Add 2-3 camarones al ajillo and crush together with the plantain mixture until smooth.
- Press the mofongo mixture into a small bowl to shape it, then invert onto a plate. Top with the remaining camarones al ajillo and serve.
