In a large pot, bring water to a boil. Add the chunks of green plantains and boil for about 20 minutes or until soft. Drain and allow them to cool slightly.

In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Add the shrimp, along with salt and black pepper, and cook for about 3-4 minutes until they are pink and opaque. Remove the skillet from the heat and stir in chopped parsley.

In a mixing bowl, use a potato masher to mash the boiled plantains. You can add the broth at this point if you prefer a creamier texture. Ensure everything is well-combined.

Take a handful of the mashed plantains and mold them into a small bowl or your hands to form a mound.

Transfer the mofongo to your plate and top it generously with the sautéed garlic shrimp. You can garnish with additional parsley or serve with slices of avocado on the side.