Prepare the shrimp and sauce:

Cup of Yum
1. Heat a skillet on medium and add the olive oil, onion, tomato and adobo. Stir and allow to cook until the onion is translucent.
2. Once the onions are very soft add the smoked paprika, white wine and sofrito. Stir and simmer for 3 minutes to allow the flavors to combine.
3. Add the shrimp and cook on one side for about 2 minutes then flip. Cook for another 2 minutes on the other side until done. This time may vary a bit base on the size of your shrimp. Once they are just firm they are done. Remove from the heat, cover and set aside to keep warm.

Prepare the mofongo:

1. Cut the ends off the plantains. Take a small thin bladed knife, cut just below the thickness of the skin.
2. Carefully peel the skin away by prying it with your thumbnail.
3. Slice the plantain into pieces that are about 1 inch thick.
4. Heat oil in a pan to 325°F and fry for 2 minutes per side and flip and repeat. The middle should feel soft when you poke with a fork.
5. Place 2 garlic cloves on a large mortar or if you have a pilón use it and smash it.
6. Once the garlic is fully pulverized around the mortar or pilón add the plantain slices and mash them. Note: If you want a softer mashed plantain add a little water while mashing, 1 tsp at a time.
7. Once all the plantain is mashed, add the pork rinds or chicharrones.
8. Separate the smashed mixture into 2 halves and press into a small bowl to form 2 half spheres. Pop out the mofongo from the bowl, plate and serve with the shrimp and sauce.