Mofongo with Shrimp
You can never have too many hor d'oeuvre recipes, so give Mofongo with Shrimp a try. This recipe makes 45 servings with 66 calories, 2g of protein, and 4g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes. A mixture of vegetable oil, garlic, plantains, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
In a bowl, combine two-thirds of the minced garlic cloves with the pork rinds and 1 tablespoon of the olive oil and mash to combine.
In a large saucepan, heat 1 inch of vegetable oil to 35
Add the plantains and fry, keeping the oil at about 300, until very tender, but not browned, 15 minutes.
Drain and transfer the plantains to a large bowl. Using a potato masher, mash the plantains to a coarse puree with 1 tablespoon of the olive oil.
Add the garlicpork rind mixture and mash until evenly combined. Season the mofongo with salt and pepper; keep warm.
In a large skillet, heat the remaining 1/4 cup plus 2 tablespoons of olive oil until shimmering.
Add the shrimp and remaining garlic, season with salt and pepper and cook over high heat, stirring occasionally, until curled, about 2 minutes.
Add the wine and boil until nearly evaporated and the shrimp are cooked through, about 2 minutes longer.
Spoon the mofongo into bowls and top with the shrimp.