Instructions

• Start by peeling the plantains and slicing them into thick chunks. You want'em big enough so they don’t turn into mush when they cook.
• Fill a pot with water, enough to cover the plantains, add a pinch of salt and bring it to a boil. Toss the plantains in and let them cook till you get that tender pull when you pierce ‘em with a fork. Should take about 15-20 minutes.
• While plantains do their thing, heat olive oil in a skillet over medium heat. Toss in minced garlic and diced yellow onions. Let those smells rise till garlic is fragrant but not burnt—dang, that smell is good.
• Next, add the peeled shrimp and sprinkle on Adobo seasoning. Stir and cook until the shrimp turn pink and look opaque, about 3-4 minutes tops.
• Now stir in diced tomatoes and ketchup and drizzle the squished lemon juice all over. Cook for another two minutes just to meld those flavors together.
• Check if your plantains are cooked through and tender. Drain them well and transfer to a bowl. Add your salted butter and start mashing. Toss in crushed pork rinds to get that crunchy texture inside the creamy mash.
• Form this mash into a dome on a plate. That classic mofongo shape looks real pretty and helps keep it warm.
• Finally top the mofongo dome with your seasoned shrimp mixture. Sprinkle with chopped cilantro and a little dried oregano if you like. Dang, you’re done and it smells like heaven.