Green Plantain Mofonguitos with Coconut Shrimp and Pineapple Sofrito

Instructions

1. 1

   1. Peel the green plantains and cut them into thick 1-inch chunks. Heat the vegetable oil in a deep pot to 350°F / 175°C and fry the plantain pieces for 6 to 8 minutes until tender but not deeply browned. Remove and drain on paper towels.

2. 2

   2. While the plantains are still hot, mash them in a mortar or sturdy bowl with 4 garlic cloves, the crispy pork cracklings, 1 teaspoon salt, 1/4 teaspoon black pepper, and gradually the warm chicken broth until you get a rustic but moldable mixture.

3. 3

   3. Divide the mixture into 8 portions and press them into small molds, ramekins, or shape by hand to form compact mofonguitos. Keep covered so they do not dry out.

4. 4

   4. In a bowl, mix the shrimp with the olive oil, the remaining 2 minced garlic cloves, sweet paprika, ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon of the lime juice. Let rest for 10 minutes.

5. 5

   5. Heat a large skillet over medium heat. Melt the butter and add the red onion and red bell pepper. Cook for 3 minutes, then add the fresh pineapple and cook 2 minutes more until it releases juices but keeps some texture.

6. 6

   6. Add the coconut milk and the remaining tablespoon of lime juice to the skillet. Cook over medium heat for 2 minutes until the sauce looks lightly combined. Transfer the sofrito to a plate and keep warm.

7. 7

   7. In the same skillet, add the shrimp with their marinade and cook for 2 to 3 minutes per side, until pink and fully cooked through.

8. 8

   8. If you want a crispier surface, place the mofonguitos on a tray and bake them at 425°F / 220°C for 6 minutes.

9. 9

   9. To serve, place 2 mofonguitos on each plate, spoon the pineapple sofrito over them, then top with the coconut shrimp. Finish with the chopped fresh cilantro and serve immediately.