Peel the plantain. Cut both ends of the plantain. Score the skin lengthwise 3 times. Work your fingers under the skin and peel it off. Cut in one-inch pieces. Soak in salted water for 15 minutes
Set a large frying pan with 2 inches of oil and bring it up to 350.
Fry until golden (10 or so minutes). Drain on paper towels.
Add a tablespoon of olive oil, garlic, and salt into a pilon or mortar. Pound into a paste. Remove from the pilon and set aside. Add ¼ of the plantains to the pilon, ¼ of the garlic mixture, 1 tablespoon or so of chicken stock, and a drizzle of olive oil. Pound into a paste. Mix in the cracklins.
Push the mash so that it covers half the pilon and fill with shrimp. Repeat with 3 more pilons.
If you don’t have a pilon use a large oiled ramekin and press mofongo in an even layer so it is bowl-shaped. Remove the shaped mofongo from the ramekin and fill it with shrimp. Garnish with fresh cilantro.