Wrap the plantains: Cut 4 pieces of aluminum foil big enough to wrap a plantain in each. Place each plantain on a piece of aluminum foil and wrap tightly.
Roast the plantains: Cook in preheated oven at 350 ºF [175 ºC]. oven for 1 hour. Remove one from the oven, cut in the middle and make sure it is cooked through. If it isn't, wrap again and cook for 15 more minutes. Remove from the oven and cool for 5 minutes.
Cook garlic: In a pan heat olive oil over very low heat. Stir in garlic and sprinkle with salt. Cover and simmer for 10 minutes, stirring ocassionally, and making sure the heat is low enough that the garlic does not burn or change to a dark color. Set aside.
Make plantain balls: Unwrap the plantains. Mash one by one in a mortar and pestle, adding to each plantain 1/4 of the oil and garlic. Form each plantain into a ball, or scoop into a bowl and make a hole in the center (see pictures), and serve with the shrimp.
The nutritional information does not include the shrimp with its sauce, see that recipe for its nutritional info.You can make this one into the authentic, old-fashioned Dominican one by just adding chicharrón (pork crackling) to it, and serving with the broth from this recipe.You need to wrap the plantains as tightly as possible in the aluminum foil, otherwise, they'll be way too dry.This method of cooking does not produce the same texture as the fried mofongo, fried mofongo itself can be on the dry side and requires plenty of sauce or broth to "lubricate" the throat. More sauce is even more necessary in this dish, so don't be stingy with the sauce. Add a bit more water if necessary, it does not need to be thick.