1. Start by peeling the plantains. Cut off the ends, slice the peel lengthwise in sections, and carefully remove it. Then cut the plantains into 1-inch chunks. I remember my kids loved helping with this step—they thought peeling plantains was like a little adventure!
2. Bring a large pot of salted water to a boil. Add the plantain chunks and cook until tender but still firm, about 15 minutes. Test by piercing with a fork—it should go through easily but not be mushy.
3. While the plantains cook, prepare the shrimp. Pat them dry with paper towels and season with salt, pepper, and smoked paprika if using.
4. Heat half the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from the pan and set aside. This step always fills my kitchen with the best garlicky aroma.
5. In the same skillet, lower the heat to medium and add the remaining oil. Sauté the minced garlic and chopped onion (if using) until fragrant and translucent, about 2-3 minutes. Be careful not to burn the garlic—it’s a delicate balance I’ve learned over time.
6. Drain the plantains well and transfer them to a large bowl or mortar and pestle if you have one. Begin mashing them while gradually adding the garlic-onion mixture, chicken broth, and butter. The goal is a creamy, chunky consistency—not too smooth, so the texture of the plantains shines through.
7. Taste the mofongo and adjust salt and pepper as needed. This is where family preferences come into play—I like mine a little garlicky and buttery, while my husband prefers it milder.
8. To serve, pile the mofongo onto plates or into small bowls and top with the garlicky shrimp. Garnish with fresh cilantro or parsley and a squeeze of lime. The bright citrus cuts through the richness beautifully.

One of my favorite memories is serving this dish on a chilly evening, everyone gathering around the table, sharing stories and laughter while enjoying the rich flavors. That’s the magic of mofongo—it brings people together.