Mofongo

Zesty Plantain Cups with Garlic-Cilantro Shrimp: A Tropical Delight

Transport yourself to a sun-kissed tropical paradise with every bite of these delectable plantain cups filled with a tantalizing shrimp and garlic-cilantro sauce. Perfect as an appetizer or a light main dish, this recipe is a vibrant celebration of bold flavors and rich textures. The crispy plantain cups provide a wonderful contrast to the juicy and flavorful shrimp, making this dish a standout at any gathering or dinner party.

To achieve the best results, select firm, green plantains as they offer the right amount of starch needed for the perfect texture. The secret to maximizing flavor lies in the marinade; here, fresh lime juice mingles beautifully with aromatic garlic and the savory notes of adobo seasoning. Preparing the plantains involves a simple fry process which softens them, readying them for the mash that forms sturdy, flavorful cups.

Use a medium-sized pot for frying the plantains and ensure the oil is heated to exactly 350°F to achieve golden perfection. When forming the cups, gently press the mash into serviceable molds like small bowls to shape them, allowing versatility in presentation. Finally, consider using good-quality, fresh shrimp for the filling, as its sweetness is a perfect interplay with the plantain's earthy notes.

Ingredients

• Vegetable oil: For frying, ensuring a golden, crispy texture for plantains.
• 3 green plantains: Peeled and cut into 2-inch chunks, providing the structure for the cups.
• 2 limes: For juice (¼ cup), enhancing flavor and adding brightness.
• 6 cloves garlic: Smashed, imparting a rich, savory depth.
• 1 tablespoon adobo seasoning: Provides a balanced blend of spices, elevating overall taste.

Step-by-Step Instructions

1. In a large pot, heat vegetable oil to 350°F. This ensures that the plantains will be perfectly crispy while maintaining a soft interior. Test the oil with a small piece of plantain; a gentle sizzle indicates the right temperature.
2. Add the plantain pieces, being careful not to overcrowd the pot. Fry in batches if necessary. Cook for 4–5 minutes or until the plantains are golden and softened, removing them with a slotted spoon to drain on a paper towel-lined plate.
3. While the plantains are frying, squeeze the limes to collect about ¼ cup of juice. In a medium mixing bowl, combine the lime juice, fried plantains, smashed garlic, and adobo seasoning.
4. Using a potato masher or the back of a spoon, mash the mixture until it is smooth and fully combined, making sure the seasonings are evenly distributed.
5. Form the mashed plantain mixture into the base of small serving bowls, pressing up the sides to create a cup shape. Ensure the walls are thick enough to hold their filling without collapsing.
6. Spoon the shrimp and garlic-cilantro sauce into each plantain cup just before serving. Garnish with a sprig of cilantro for additional freshness.

Tips for Troubleshooting if Something Goes Wrong with the Recipe

• Too thick? Add a splash of lime juice or a bit of water to help achieve the perfect consistency.
• Too spicy? Neutralize by adding a touch of sugar or serving with a cooling yogurt dip on the side.
• Greasy plantains? Ensure the oil is at the right temperature and not overcrowded in the pan, then drain thoroughly on paper towels.
• Cups not holding shape? Ensure plantains are mashed finely and compacted firmly during molding.

Ideas for Pairing with the Recipe

Complement your plantain cups with these delectable pairings for an unforgettable meal experience:

• Side dishes: A fresh avocado and tomato salad tossed in a light vinaigrette brings a vibrant and creamy contrast.
• Drinks: Pair with a mojito for a refreshing touch or a sparkling water infused with citrus for a non-alcoholic option.
• Desserts: Follow with a tropical fruit sorbet or a coconut flan to round off the meal with a sweet flourish.

How to Store Properly

• For refrigeration: Place leftover plantain cups in an airtight container. They can stay fresh for up to 3 days. Reheat in the oven to restore crispness before serving.
• For freezing: Let the cups cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat directly from frozen in a preheated oven at 350°F for 10-15 minutes.

FAQs

• Can I use ripe plantains instead of green ones? It's best to use green plantains for this recipe as they hold their shape better and are less sweet, providing balance to the overall flavor profile.
• What can I use as an adobo seasoning substitute? A mix of paprika, garlic powder, onion powder, oregano, and salt can mimic adobo’s savory taste.
• Can the dish be made vegetarian? Certainly! Replace the shrimp with sautéed mushrooms or diced tofu with extra garlic-cilantro sauce.
• Is pre-packaged lime juice OK? Fresh lime juice is recommended for its vibrant flavor; however, bottled juice will work in a pinch though it may slightly alter the taste.