Heat oil in a large pot or dutch oven.

Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes as oil comes to temperature.

Remove plantains from water, and dry them with a paper towel before putting them in the hot pot with oil. Make sure any drops of water have been completely dried off.

In small batches, fry plantains for about 12 minutes at medium-low heat or until they turn very light brown.

Make sure to turn plantains as they cook.

Do not brown plaintains much - you want them to stay soft and easy to mash, but the color should be a lovely dark yellow and light brown, so they are soft to the touch. Check doneness with a fork.

Remove plantains from oil, and place in to a large bowl or mortar.

Smash plantains with a pestle or the back of a spoon.

Add some mashed garlic and pieces of pork rinds along with crumbled bacon, smashing into the plaintains.

Once you have mashed all the plantains, mold them into the shape of a circle or half circle using your hands - make 8 circles.

Add shrimp to a bowl or plastic bag with creole seasoning, and toss well to coat.

Set aside until needed later.

Heat butter and oil over medium-low heat in a medium saucepan.

Add chopped garlic, onions, peppers, and celery. Sauté the vegetables for about 5 to 7 minutes, until just tender.

Meanwhile, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot sauce, and ground pepper in a small cup.

Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer.

Add chicken or vegetable stock and bring to a boil. Stir in the sliced green onions.

Add shrimp to pot.

Continue boiling, uncovered, for 10 minutes. Most of the liquid will cook away, and shrimp will turn bright pink and opaque.

Stir in the tomato paste and butter until well blended into the sauce.

Serve immediately over mofongo in large, deep dish or bowl.