Heat oil over medium heat and fry plantains until golden brown on all sides (3-5 mins).Remove from oil and place on a paper towel.
2. Sautéing garlic
Take 3 tablespoons of the oil, and heat over low heat in a skillet. Add the garlic and salt and cook, stirring for a couple of minutes, until the garlic is heated through.Remove from the heat.
3. Mashing the plantains
Add the plantains with the garlic and the oil in which the garlic was cooked using a pilón (Amazon affiliate link) and mash to a puree (possibly divided into portions to fit in the pestle).
4. Serving
Form 6 balls with the plantain and chicharrones mixture and place them in small bowls or plates.Serve with the stewed shrimp.
Notes
The nutritional information does not include the shrimp with its sauce, see that recipe for its nutritional info.