Cook's Note: If culantro is unavailable, substitute with fresh cilantro.
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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.