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Nothing says comfort food quite like mofongo de camarones al ajillo. This is a dish that brings together fluffy mashed fried plantains with juicy shrimp bathed in garlicky butter sauce. My family puts it at the top of our request list for any special gathering or when we are craving something boldly flavored yet easy enough to tackle on a weeknight.
I have memories of making this with my mom and sneaking bites of hot crispy plantain straight from the fryer while the shrimp finished cooking. It is the kind of meal that makes me feel at home no matter where I am.
Ingredients
- Green plantain: brings a soft earthy flavor and pillowy texture that defines mofongo Use firm bright green plantains for best results
- Frying oil: any neutral oil like vegetable or canola ensures the plantains crisp up perfectly
- Fresh garlic: pumps up the savory base and infuses the whole dish Go for fresh plump cloves
- Olive oil: adds depth and silkiness Choose robust extra virgin if you can
- Adobo seasoning: gives that essential Dominican warmth Use a good quality blend for balance
- Salt: rounds out all the flavors Taste as you go for perfect seasoning
- Broth: moistens the mofongo helping everything come together Use homemade if available or pick a low sodium store brand
- Camarones al ajillo: garlicky shrimp is the star Seek out the freshest shrimp possible and peel and devein for best texture
Step-by-Step Instructions
- Prep the Plantains:
- Peel your green plantain by slicing off the ends and running a knife lengthwise through the skin Try not to take off too much of the fruit Slice into rounds about one inch thick for even frying
- Fry the Plantains:
- Heat your oil until shimmering but not smoking Slide in plantain rounds without crowding the pan Fry each side four to five minutes until deep golden brown and crisp Remove to a paper towel lined plate to drain off excess oil
- Make the Garlic Paste:
- In a sturdy mortar place garlic olive oil salt and adobo Mash together using a strong up and down motion until the mixture becomes a uniform fragrant paste Do not rush this step
- Mash the Mofongo:
- Start crushing the fried plantain rounds in the mortar adding a little broth each time to help soften as you go Work in batches so everything gets mashed evenly Adjust broth for a moist but not soggy consistency
- Blend in the Shrimp:
- Add a couple of camarones al ajillo to the plantain mixture Crush together so the flavors marry and the shrimp breaks into bite sized pieces The mofongo should be cohesive and flecked with shrimp
- Shape and Serve:
- Scoop the mofongo into a small bowl to create a dome shape Pack it in firmly then flip onto your serving plate Gently lift off the bowl Top your mofongo with the remaining camarones al ajillo and spoon over extra sauce Serve at once for best texture
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My favorite part of this recipe is the way the fried plantain changes flavor after mashing with garlic and broth It is impossible to stop tasting spoonfuls right out of the mortar and the aroma always takes me back to our kitchen during family celebrations
Storage Tips
If you have leftovers store the plantain mixture and shrimp separately in airtight containers Refrigerate for up to two days To reheat microwave gently or quickly steam for best texture Assemble right before serving to keep everything fresh and lively
Ingredient Substitutions
No adobo Use a homemade blend of garlic powder onion powder cumin oregano and a bit of black pepper Out of broth Try warm water with a dash of bouillon For the shrimp you can also use scallops or firm white fish cut into chunks for variation
Serving Suggestions
Mofongo is filling as a main thanks to the plantain but it pairs beautifully with a simple tomato salad or pickled onions For a heartier meal add a side of white rice or sautéed greens For extra flair squeeze fresh lime over the top right before serving
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Cultural Context
Mofongo traces its roots to African and Taino influences and is now a signature of Dominican Puerto Rican and broader Caribbean food It is beloved for its satisfying chew and customizability Shrimp al ajillo is a classic topping found across Latin American coastal regions making this dish a marriage of land and sea
Recipe FAQs
- → What type of plantain works best for this dish?
Use green, unripe plantains for the best texture. Ripe plantains are too sweet and soft for traditional mofongo.
- → Why use a mortar and pestle to combine ingredients?
A mortar and pestle helps mash the fried plantains with the garlic, oils, and seasonings, achieving a smooth, unified texture that's hard to replicate with other tools.
- → Can the shrimp be cooked differently?
Sautéing shrimp in olive oil and garlic brings out the flavors, but grilling or baking can work as alternatives, as long as they're juicy and well-seasoned.
- → How can I make this dish less salty?
Control the salt and adobo during mashing. Taste as you go and use reduced-sodium broth if preferred for a lighter flavor profile.
- → What sides pair well with mofongo de camarones al ajillo?
Pair with a fresh salad, pickled onions, or avocado slices to complement the rich, savory main dish.