Heat oil to 350 degrees F.
Fry the plantains for about 3 minutes, and then remove and let rest for 1 minute.
Press down the fried plantains to 1/4-inch thick with a flat clever or other flat object, and then refry until golden and crunchy.
Mash the whole garlic clove in a mortar. Add 10 plantain chips, the vinegar, 1 tablespoon canola oil, and a pinch of salt and black pepper and mash until you reach a soft silky consistency. Roll the mixture into a ball to create the Mofongo ball.
Saute the onions, peppers and tomatoes over medium-high heat for 3 minutes, and then add the minced garlic and cook for 30 seconds. Pour in the tomato puree and cook for about 1 minute. Add the shrimp stock, shrimp and a dash of salt and black pepper and continue cooking until the shrimp is pink, about 3 minutes. Remove from the heat and fold in the culantro.
Serve the Mofongo ball in the sauce with the shrimp and remaining plantain chips.
If culantro is unavailable, substitute with fresh cilantro.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.