Sizzling Puerto Rican Mofongo with Garlic Shrimp

Directions

1. Step 1

   Peel the green plantains and cut them into 1-inch thick rounds. In a large skillet, heat enough olive oil to cover the bottom (about 1/2 inch) over medium-high heat.

2. Step 2

   Fry the plantain pieces in batches until golden yellow and slightly softened (not brown), about 3-4 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate to drain.

3. Step 3

   In a pilon (mortar and pestle) or a large bowl, mash a few fried plantain pieces with 1-2 minced garlic cloves, a spoonful of crushed chicharrones, and a drizzle of chicken broth. Season with salt and pepper. Repeat until all plantains are mashed.

4. Step 4

   Form the mashed plantain mixture into small, firm balls or domes. Set aside.

5. Step 5

   In a separate skillet, melt butter over medium heat. Add the shrimp and remaining minced garlic. Cook for 2-3 minutes per side, until pink and cooked through.

6. Step 6

   Stir in chopped cilantro to the shrimp. Season with salt and pepper to taste.

7. Step 7

   Serve the mofongo domes topped with the sizzling garlic shrimp and a spoonful of the shrimp's buttery sauce. Serve immediately.