Mofongo de Camarones al Ajillo (Print Format)
Garlic butter shrimp over golden plantains, seasoned with adobo and olive oil for Dominican-inspired flavor.
# Ingredients:
→ Mofongo Base
01 -
1 green plantain
02 -
Frying oil
03 -
1 clove garlic
04 -
1 tablespoon olive oil
05 -
1/4 teaspoon adobo seasoning
06 -
Salt to taste
07 -
2 tablespoons broth
08 -
1 serving camarones al ajillo
# Steps:
01 -
Peel and slice the green plantain. Fry the slices in oil until golden brown. Remove and place on a paper towel-lined plate.
02 -
In a mortar and pestle, crush garlic, olive oil, salt, and adobo seasoning into a paste.
03 -
Place plantain slices into the mortar, a few at a time, and crush while adding broth gradually to soften.
04 -
Add 2-3 camarones al ajillo to the plantain mixture and continue crushing until smooth.
05 -
Press the mofongo mixture into a small bowl to form its shape, then invert onto a plate. Top with the remaining camarones al ajillo and serve.
# Tips:
01 -
Mofongo works best when served freshly prepared to preserve its texture.