Puerto Rican Mofongo-Inspired Garlic Shrimp Bowls

Ingredients

• 3 green plantains, peeled and cut into chunks
• 3 tbsp olive oil, divided
• 5 garlic cloves, minced and divided
• 1/3 cup low-sodium chicken broth
• 1 lb large shrimp, peeled and deveined
• 1/2 tsp smoked paprika
• 1/4 tsp dried oregano
• 1/3 cup water
• 1 lime
• 2 tbsp chopped cilantro
• Kosher salt and black pepper

Steps

1. Boil plantains in salted water until very tender, 15 to 18 minutes; drain.
2. Mash plantains with 1 tablespoon oil, half the garlic and broth until chunky-smooth; keep warm.
3. Season shrimp with paprika, oregano, salt and pepper.
4. Cook remaining garlic in remaining oil for 30 seconds, add shrimp and cook until opaque and 145°F, 2 to 3 minutes per side; add water and lime juice.
5. Divide plantain mash among bowls, spoon shrimp and pan sauce over it and finish with cilantro.

Allergen note: Contains shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.