Mofongo with Garlic Butter Shrimp (Camarones al Ajillo)

⏱ 50 min · Serves 4

Crisp fried green plantains pounded with garlic, olive oil and crackling chicharrón, then piled high with plump shrimp swimming in a garlicky white wine butter sauce. It's the sound of a pilón at work and the smell of a Puerto Rican kitchen on a good day.

Per serving: 722 kcal · 34.0g protein · 68.0g carbs · 34.0g fat

Ingredients

• 4 large green plantains, peeled and cut into 2.5cm rounds
• Neutral oil for frying (about 750ml)
• 8 garlic cloves, peeled
• 3 tbsp extra virgin olive oil
• 70g chicharrón (fried pork rind), crushed
• 1 tsp fine salt, plus more to taste
• 120ml warm chicken stock
• 500g large raw shrimp, peeled and deveined, tails on
• 1 tsp smoked paprika
• 6 garlic cloves, thinly sliced
• 60g unsalted butter
• 80ml dry white wine
• Juice of 1 lime
• 2 tbsp chopped fresh coriander or parsley
• Pinch of chilli flakes
• Salt and black pepper

Method

1. Soak the plantain rounds in salted warm water for 10 minutes, then drain and pat very dry.
2. Heat the frying oil to 165C. Fry the plantains in batches for 5-6 minutes until tender and pale gold, not browned. Drain on kitchen paper and season with salt.
3. Make the mojo: mash the 8 whole garlic cloves with 1 tsp salt in a pilón or mortar, then stir in the 3 tbsp olive oil. Set aside.
4. Working in batches, pound the hot plantains in the pilón with a spoonful of the garlic mojo and a handful of crushed chicharrón, adding a splash of warm stock until you have a coarse, moist mash. Press into small bowls to shape, keep warm.
5. Toss the shrimp with smoked paprika, salt and pepper. Heat a large frying pan over high heat with a tablespoon of oil and sear the shrimp 1 minute per side until just pink. Remove to a plate.
6. Lower the heat, add the butter and sliced garlic to the pan and cook gently 1-2 minutes until fragrant and pale gold — do not let it brown.
7. Pour in the wine and chilli flakes, simmer 2 minutes to reduce by half. Return the shrimp with any juices, add lime juice and swirl until the sauce is glossy.
8. Turn out the mofongo domes onto warm plates, spoon over the shrimp and every drop of garlic butter, and scatter with coriander. Serve immediately.