Begin by heating vegetable oil in a deep pan over medium-high heat until shimmering, about 350°F. Carefully add your green plantain chunks and fry them for 5–7 minutes, turning occasionally until they are golden brown and tender. Once cooked, use a slotted spoon to drain the excess oil on paper towels, allowing them to cool slightly.

In a mixing bowl, mash the fried plantains using a fork or potato masher until a chunky texture forms. Incorporate freshly minced garlic, a drizzle of olive oil or bacon drippings, and a pinch of salt into the mixture. Finally, fold in the crushed pork cracklings, combining everything thoroughly to create a flavorful mofongo base that will hold its shape.

To give your Garlic Shrimp Mofongo its signature form, pack the mofongo mixture tightly into small bowls or molds. Once filled, gently invert the bowls onto serving plates to create beautiful mounds. Set aside while you prepare the shrimp sauce, ensuring the mofongo maintains its structure.

Heat a skillet over medium heat and add a splash of olive oil. Once hot, sauté minced garlic for about 1 minute until fragrant, being careful not to let it brown. Add the medium-sized shrimp, seasoned with salt and pepper, and cook for about 2 minutes on each side.

After cooking the shrimp, reduce the heat and add butter to the skillet along with chicken broth or white wine, stirring to combine. Allow the mixture to simmer for 2–3 minutes, letting the flavors meld beautifully. Just before finishing, stir in fresh lime juice and chopped cilantro.

To plate, generously pile the garlic shrimp and the delightful sauce over the molded mofongo. If desired, garnish with additional fresh cilantro. Your Garlic Shrimp Mofongo is now ready to be savored.