Cooking Steps

• Peel the plantains and cut them into 1-inch slices.
• In a large skillet, heat oil over medium heat. Fry the plantain slices until golden and tender, about 4-5 minutes per side. Remove and drain on paper towels.
• In the same skillet, add butter and olive oil. Sauté minced garlic until fragrant, about 1 minute.
• Add the shrimp to the pan, seasoning with salt, black pepper, and paprika. Cook until the shrimp are pink and cooked through, about 3-4 minutes.
• Pour in chicken broth and bring to a simmer. Let it cook for an additional 2 minutes. Stir in lime juice and cilantro, then remove from heat.
• In a large bowl, mash the fried plantains with a fork or potato masher. If desired, combine with crumbled bacon for added flavor.
• Shape the mashed plantains into a dome or bowl using your hands or a mold.
• Place the mofongo on a plate and top it generously with the garlic shrimp mixture. Drizzle any remaining sauce over the top.