Shrimp mofongo with spicy cilantro gremolata

Step 1

In large bowl, soak plantains in water 15 minutes; drain and dry with paper towel. In large bowl, with pestle or back of spoon, coarsely crush 4 whole garlic cloves and 1/4 teaspoon salt; stir in 1 tablespoon oil.

Step 2

In large skillet, heat 1/3 cup oil over medium heat. In batches, if necessary, add plantains and cook 8 minutes or until golden brown, turning occasionally. Add plantains and oil from skillet to garlic mixture; with pestle or back of spoon, crush plantains with garlic mixture until well combined. Cover with plastic wrap. Makes about 2 cups mofongo.

Step 3

In small bowl, stir cilantro, lime zest, crushed red pepper, and remaining minced garlic and 1/4 teaspoon salt. Makes about 1/4 cup gremolata.

Step 4

In same skillet, heat remaining 2 tablespoons oil over medium-high heat. Add shrimp; cook 2 minutes or until almost opaque. Stir in roasted red peppers, stock, tomato paste and butter; cook 2 minutes or until internal temperature of shrimp reaches 145°, stirring occasionally. Makes about 2 cups.

Step 5

To serve, coat 1-cup bowl with some additional oil. Add 1/2 cup mofongo; press onto bottom and up sides of bowl. Run a knife around edge of bowl to loosen mofongo; invert bowl onto plate to allow mofongo to slide out. Spoon about 1/2 cup shrimp mixture over and around mofongo; sprinkle with 1 tablespoon gremolata. Repeat with remaining mofongo, shrimp mixture and gremolata.