1. Start by peeling the green plantains. Cut off the ends, score the skin lengthwise, and carefully remove the peel. Cut into 2-inch pieces. This step reminds me of my parents teaching me patience in the kitchen—it’s slow but worth it!
2. Heat about 2 cups of vegetable oil in a deep skillet over medium-high heat. Once hot (around 350°F if you have a thermometer), carefully fry the plantain pieces in batches until golden and tender, about 4-5 minutes per batch. Drain on paper towels and season lightly with salt while warm.
3. In a large bowl or mortar and pestle, mash the fried plantains with 2 tablespoons of butter, chicken broth, smoked paprika, cumin, salt, and pepper. The goal is a chunky, moist mash—think of it like a flavorful, hearty potato mash. Adjust broth or butter as needed to reach your preferred consistency.
4. Set the mofongo aside and wipe out the skillet. Heat olive oil over medium heat and add minced garlic. Sauté until fragrant and golden, about 1-2 minutes—be careful not to burn it! This is where the kitchen fills with those irresistible aromas that make cooking feel like a celebration.
5. Add the shrimp to the skillet. Season with salt, pepper, and a squeeze of lime juice. Cook for about 2-3 minutes per side until they turn pink and opaque. Avoid overcooking—shrimp toughens quickly, and I’ve learned that lesson the hard way more than once.
6. Serve the garlic shrimp over a generous scoop of mofongo. Garnish with fresh cilantro for a pop of color and brightness.

Whenever I make this for Maya and Eli, I find that plating it simply, without overcomplicating the presentation, makes the flavors shine. Eli’s approval usually means I’ve hit the right balance!