• Pour the vegetable oil into a deep skillet, and heat it up over medium heat until it reaches 350°F. Peel the skin off of the plantains, and cut them into large chunks, about 1 inch each. 
• Gently place the pieces of plantains into the hot oil. Fry them in batches if needed so that you do not overcrowd the pan. 
• Fry the plantains on each side for about 4 minutes. Turn them frequently so that they do not burn. Once they are golden brown, remove them from the oil and set them aside on a bed of paper towels to drain the excess oil.
• Add the cloves of garlic and the salt into a mortar and pestle. Crush the garlic and salt together until it is mashed together. Now add in the plantains (a few at a time) and mash them together with the garlic mixture.
• Place the pork rinds into the plantain mixture, and continue to crush them in with the pestle until everything is combined. 
• The mofongo should be mashed-up and pretty dense. Remove it from the mortar and shape them into 4 separate balls or mold them into the shape of the mortar. Enjoy with your favorite protein or broth, or follow the instructions below to make the sauteed shrimp.

Sauteed Shrimp:

• 1. Preheat olive oil in a cast iron skillet over medium heat. Place the cleaned shrimp in a bowl, and sprinkle in the Sazon, garlic powder, and pepper. Toss the shrimp to fully coat it with the seasoning mixture. 
• 2. Place one shrimp at a time, into the preheated olive oil. Cook for 2 minutes, and flip it over then cook for another two minutes. 
• 3. Pour the sofrito mixture directly into the skillet and mix it together with the shrimp. Simmer for one minute, then drizzle in the heavy cream. 
• 4. Mix the cream in with the sofrito and shrimp, simmer for 1-2 minutes, and serve the shrimp and sauce right along with the mofongo.