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Heat oil over medium heat and fry plantains until golden brown on all sides (3-5 mins).Remove from oil and place on a paper towel.
Take 3 tablespoons of the oil, and heat over low heat in a skillet. Add the garlic and salt and cook, stirring for a couple of minutes, until the garlic is heated through.Remove from the heat.
Add the plantains with the garlic and the oil in which the garlic was cooked using a pilón (Amazon affiliate link) and mash to a puree (possibly divided into portions to fit in the pestle).
Form 6 balls with the plantain and chicharrones mixture and place them in small bowls or plates.Serve with the stewed shrimp.