Puerto Rican Mofongo

1. Prep the plantains. Cut off both ends. Score the peel lengthwise in a few places and pry it off. Slice plantains into 1 inch rounds. Pat dry with paper towels.
   
2. First fry (cook them through). In a large skillet or Dutch oven, heat about 1 inch of neutral oil to 325 F (anything in the 320 to 330 F range works). Fry plantain rounds in batches for 5 to 7 minutes, flipping once, until pale golden and a knife slides in easily. Drain on paper towels.
   Hot oil note: Do not overcrowd the pan and keep kids and pets clear of the stove. Oil that splashes is not a vibe.
3. Smash and second fry (optional, for crisp edges). Use the bottom of a glass or a spatula to gently flatten each round into a thick disk, about 1/2 to 3/4 inch thick. Raise oil to 350 F. Fry the smashed plantains 2 to 3 minutes per side until golden and crisp at the edges. Drain again and lightly salt while hot.
   
4. Make the shrimp topping. In a small skillet over medium heat, add olive oil and butter. Once melted, add garlic and cook about 30 seconds until fragrant. Add shrimp, salt, pepper, and crushed red pepper. Cook 1 to 2 minutes per side until just pink. Stir in lime zest, lime juice, and orange juice. Turn off heat and stir in cilantro if using. Keep warm.
5. Mash the mofongo. In a pilón, add garlic and salt and mash into a paste. Drizzle in olive oil. Add 4 to 6 pieces of fried plantain at a time and mash, then add a little chicharrón. Keep going in batches, pressing and folding, until everything is mashed but still textured. Add warm broth 1 tablespoon at a time until the mixture holds together when squeezed and looks glossy, not dry.
6. Shape and serve. Pack mofongo into a small bowl or ramekin, then invert onto a plate. Make a little well on top and spoon shrimp and sauce over it. Finish with extra chicharrón and a squeeze of lime. If you want it extra cozy, spoon a little warm broth around the mofongo on the plate.
   

No thermometer workaround: At 325 F, a test piece should bubble steadily, not violently, and it should take several minutes to turn pale gold. For the hotter fry, bubbling is more active and the plantains brown faster. If the outside colors too fast, lower the heat.

Taste as you go tip: Before you shape it, pinch off a bite of the mofongo base. If it tastes flat, it needs salt. If it tastes dry, it needs broth. If it tastes like it needs a little spark, squeeze a touch of lime over the finished plate.