Ingredients (Serves 6–8)

For the Mofongo Base

• 4 large green plantains, peeled and cut into 1-inch rounds

• ½ cup olive oil

• 6 cloves garlic, smashed

• ½ cup chicharrón (fried pork skin) or crispy bacon bits

• 1 tsp sea salt

• ½ tsp black pepper

• ½ tsp smoked paprika

For the Garlic Shrimp

• 1 lb large shrimp, peeled & deveined

• 3 tbsp olive oil

• 5 cloves garlic, minced

• ½ tsp red chili flakes

• 1 tbsp fresh lime juice

• 2 tbsp cilantro, finely chopped

• Pinch of adobo seasoning

For the Plantain Sofrito Sauce

• ½ cup sofrito (Puerto Rican base: onion, peppers, garlic, cilantro blended)

• 1 cup crushed tomatoes

• ½ cup chicken or seafood broth

• 1 roasted red bell pepper, chopped

• 2 tbsp capers

• ¼ cup green olives, sliced

• 1 bay leaf

• 1 tsp oregano

Cooking Method (with Platinum Jumbo Skillet & Dome Cover)

1. Prepare the Mofongo Plantains

   • In the Platinum Jumbo Skillet, heat olive oil on medium.

   • Add smashed garlic cloves, letting them infuse the oil (remove garlic once golden).

   • Pan-fry plantain rounds until golden brown and slightly crisp.

   • Transfer to a bowl and mash together with chicharrón, salt, pepper, smoked paprika, and roasted garlic.

   • Shape into small domes or rounds, set aside.

2. Cook the Garlic Shrimp

   • Wipe skillet lightly, drizzle more olive oil, and sauté garlic until fragrant.

   • Add shrimp, season with adobo and chili flakes, cook until pink (2–3 minutes).

   • Deglaze with lime juice and toss with fresh cilantro. Remove shrimp, keep skillet juices.

3. Make the Plantain Sofrito Sauce

   • In the same skillet, add sofrito and sauté until aromatic.

   • Stir in crushed tomatoes, broth, roasted red pepper, capers, olives, oregano, and bay leaf.

   • Cover with the Platinum Dome Lid and simmer for 10–15 minutes on low until thickened and savory.

4. Assemble the Dish

   • Place mofongo domes on a platter.

   • Top each with garlic shrimp.

   • Spoon plantain sofrito sauce generously over.

   • Garnish with fresh cilantro, lime wedges, and a drizzle of infused garlic oil.