Plantain Cups with Avocado and Shrimp

Plantain Cups with Avocado and Shrimp

I think we should get a slogan, and if we do I have just the perfect one: Keeping spouses happy since 2001!

Some of our favorite comments and emails from our readers tell us how proud they were to surprise their spouse with some delicious Dominican food. It’s not only wives, but husbands, too. It really does make us proud. And if you read the comments on the Spanish version of this recipe you will notice that there was a lot of “Oh, I will surprise my husband/wife with this!”.

Plantain Cups with Avocado and Shrimp

The shortest way to our better half’s heart still seems to be good food. Cooking is all about sharing our love, we enjoy watching our family enjoy the food we cook as much as we love eating it ourselves. And if we’re lucky we might hit the ultimate jackpot: to impress the mother-in-law.

Plantain Cups with Avocado and Shrimp

So, in these days that we will be having family coming and going, how about trying this quick and delicious dish and see if you can impress your spouse, and who knows, even gain a word of approval from your mother-in-law?

We sure love reading about those stories, so do share.

Aunt Clara

Green banana, garlic and shrimp cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 24 mofonguitos

Green banana, garlic and shrimp cups

Based on the popular mofongo, this cute and easy avocado and shrimp mofonguito cups are sure to raise the flavor to the next level at your gathering.

Ingredients

  • 4 plantains (or unripe bananas)
  • 1 cup oil for frying
  • 2 tablespoons of olive oil
  • 4 cloves of garlic, crushed into paste
  • 20 jumbo shrimp, peeled
  • Salt
  • 1 large avocado
  • Juice of 1 lime
  • Pepper

Instructions

    To make the cups
  1. Pre-heat oven to 200 F [100 ºC].
  2. Peel the bananas (or plantains).
  3. Cut into 6 slices each banana or 7 slices each plantain.
  4. Heat oil for frying over medium temperature.
  5. Fry each slice until they are golden brown all over.
  6. Squeeze the slices using a lemon squeezer forming small cups.
  7. Once all the cups are formed, fry them again over medium heat until all the light parts have turned golden brown.
  8. Turn off the oven and leave the cups in the oven while you proceed to the next step.
  9. For the shrimp
  10. Heat the olive oil over very low heat.
  11. Add the garlic and cook for 3 to 4 minutes. Do not let the garlic burn.
  12. Add the shrimp and cook until they are pink throughout. Season with salt to taste.
  13. Remove from the heat and reserve.
  14. For the avocado
  15. Peel avocado and crush using a fork until it doesn't have any lumps.
  16. Mix in the lime juice.
  17. Season with salt and pepper to taste.
  18. To assemble
  19. Spoon about tablespoon of avocado mix into the cups.
  20. Top each with a shrimp and garnish with cilantro leaves.
  21. Serve immediately.

Notes

I must clarify that I did not come up with the idea of these little cups, in fact I have tried it in several restaurants, usually filled with crab meat, and at least on one occasion with avocado and onions, this particular combination, however, is of my own making.

For this recipe you can use either unripe bananas or plantains. Plantains would be the more traditional choice (they are easier to work with and yield better-looking cups), but my experiment using green bananas turned surprisingly delicious, the taste and texture are pretty different than if using plantains. The picture above is of the bananas version.

If you do use plantains, skip step 8, as plantains get dry and hard too easily.

http://www.dominicancooking.com/4506-green-bananas-garlic-and-shrimps-cups.html

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{ 24 comments… add one }

  • Dami December 1, 2011, 4:28 PM

    That looks absolutely delicious. I have to find out where I can get platanos here. Thanks for sharing.

  • Anna December 1, 2011, 9:33 PM

    My husband will surely give me a wonderful Christmas present after I prepare this dish for him. I swear, I am not kidding! He adores shrimps a little less than he loves me ( and I tell you that is a lot! insert proud wife grin!LOL!)

    Anyway, I love the way you presented the dish and the flavors are just awesome. How unfortunate that I wont be able to take a bite. Hypersensitivity to shrimps…sigh. Thanks for the post! You rock!

  • Simply Tia December 2, 2011, 10:34 AM

    Very creative! And I just bought green plantains the other day but I let them ripen on me. Saving this for next time

  • mustardseed December 3, 2011, 11:12 AM

    What a superb idea! I love the plantain cups! It must surely be so delicious!

  • Dorthea Louis December 26, 2011, 10:59 AM

    try looking for Plantanos and other things like yucca, cilantro, fresh coconut at your local aisan market, good prices and lots of tropical produce.

  • Griselda Suazo Scott December 29, 2011, 8:10 PM

    What a great dish! Especially because the avocado makes the plaintain cup more palatable, since they do get hard. I actually have a little contraption that makes these cups, brought to me by my "hijo postiso" from Equador.

  • Tara Virgo January 25, 2012, 1:45 PM

    Hi i was wondering where do I get the shrimp cups ? I cannot find them anywhere

    • Aunt Clara January 25, 2012, 4:00 PM

      You need shrimps, the cups are made of plantains. Please read the recipe.

  • Gladys Noel February 29, 2012, 3:44 PM

    We love Dominican food. It's very delicious.

  • Loli May 11, 2012, 10:31 AM

    This blog is amazing! I mean I'm dominican and the food here looks better than I've ever seen it! Great combinations too.

  • Marisa July 13, 2012, 12:16 PM

    These look good

    • "V" August 11, 2012, 8:40 PM

      Just made this recipe OMG It was Delicious, LOVE LOVE THE TASTE!!!
      I did add lil pieces of tomatoes and cilantro and lime.

  • Michelle September 11, 2012, 8:45 AM

    Hello Clara. I want to make something like this for my family but we do not eat sea food. What can I substitute the shrimp with? Salchichon? Queso frito? What do you think? Thanx!

    • Aunt Clara September 11, 2012, 7:06 PM

      How about you top it with crispy bacon?

      • Michelle September 11, 2012, 10:48 PM

        Sounds yummy. I will try that. Thank you so much for replying!

  • Anais December 21, 2012, 8:52 AM

    Hello, I would like to make those for a party (because they look incredibly delicious), but I might be short of time. Is there anyway I coud prepare the plantain cups in advance? If I fry them and leave them in the fridge, and then warm them in the oven right before serving will it ruin them? I’m new at cooking with plantains…

    • Aunt Clara December 23, 2012, 8:25 PM

      Unfortunately, no. Plantains get dry AND soggy real fast after cooked, depending on the weather from a few minutes to an hour.

      • Anais December 28, 2012, 10:48 PM

        Thanks for answering. That’s what I thought indeed… I did try to make them for another dinner, but the plantain cups would not hold very well. But then again I think they were African plantains (imported here in Europe), so the texture might be different. And everyone found it delicious anyways, even if it didn’t quite look as pretty!

  • Fluff June 22, 2013, 5:15 PM

    That looks so yummy! I’m actually drooling here! Beautiful pictures too. A brilliant idea.

  • David Yeomans November 2, 2013, 2:51 PM

    I just posted to our site your recipe. My wife Sonia and I have opened a Charity named: HappyHourHunters.com, its mission is to bring awareness about childhood hunger in America, for starters. I will shoot your recipes to video on our site and send you the link to upload to your site, if you chose. This is about having fun in the kitchen and great “Happy Hour” food. There is absolutely no money obligation on your part, I would like to have your permission to help us and you grow our audiences with your fantastic recipes.

  • Laura April 12, 2014, 7:02 PM

    I’ve done these but filled with chicken the last 3 years on Easter Sunday!!! They are always a hit! But these I have to try this year

  • Michelle April 17, 2014, 9:08 AM

    Instead of frying them, can you form them in muffin tins and bake them, or would they be to soggy?

    • Aunt Clara April 21, 2014, 2:40 PM

      Plantains get super-dry that way. I don’t recommend it.