Begin by peeling and slicing the green plantains into 1-inch chunks. In a large pot, bring salted water to a boil, then add the plantain pieces. Boil for 10–12 minutes until fork-tender. Drain and let cool slightly before mashing.

In a large mixing bowl, combine the boiled plantains with olive oil, salt, and pepper. Mash until smooth and fluffy, creating a delightful base for your Mofongo Garlic Shrimp.

Heat a skillet over medium heat and drizzle olive oil. Add the minced garlic and sauté for about 1–2 minutes until fragrant and golden.

Add the raw shrimp seasoned with paprika, cayenne pepper, salt, and pepper. Cook for 3–4 minutes until pink and opaque. Set aside once cooked.

In the same skillet, remove shrimp and lower the heat. Add butter to the remaining garlic oil, then stir in white wine and chicken broth. Simmer for 3–4 minutes until thickened, then add lemon juice and parsley.

To assemble, press the mashed plantains into a small bowl and invert onto a plate. Arrange the sautéed shrimp around or on top of the plantains, then spoon the garlic sauce over the dish.

Garnish with additional parsley or freshly grated Parmesan cheese. Serve immediately while warm.