Creamy Coconut Rice with Achiote Shrimp, Toasted Corn and Pineapple Pickle

Instructions

1. 1

   1. In a bowl, mix the shrimp with the achiote paste, 15 ml (1 tbsp) lime juice, half of the chopped garlic, the cumin, 4 g (3/4 tsp) salt, and 1/2 g (1/4 tsp) black pepper. Let rest for 10 minutes in the refrigerator.

2. 2

   2. Make the pickle: combine the pineapple, half of the red onion, the apple cider vinegar, sugar, 15 ml (1 tbsp) lime juice, a pinch of salt, and 1 tablespoon of the chopped cilantro. Mix well and set aside while you continue the recipe.

3. 3

   3. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) oil and toast the corn for 5 to 7 minutes, stirring occasionally, until lightly charred in spots. Season with a pinch of salt, then remove and reserve.

4. 4

   4. In a medium pot, heat 15 ml (1 tbsp) oil over medium heat. Add the remaining red onion, the remaining garlic, and the red bell pepper. Sauté for 3 minutes until softened. Add the tomato and oregano, and cook 4 minutes more until a fragrant sofrito forms.

5. 5

   5. Add the rice to the sofrito and stir for 1 minute to lightly coat it. Pour in the coconut milk and the hot shrimp stock or water. Add 4 g (3/4 tsp) salt and the remaining black pepper. Once it reaches a gentle boil, lower the heat, partially cover, and cook for 16 to 18 minutes, stirring twice, until the rice is tender and creamy.

6. 6

   6. When the rice is almost done, heat another skillet over medium-high heat with the remaining 15 ml (1 tbsp) oil. Sauté the marinated shrimp for 1 1/2 to 2 minutes per side, until firm and opaque. Their internal temperature should reach 63°C / 145°F.

7. 7

   7. Turn off the heat under the rice and add the butter and most of the remaining cilantro. Stir and let rest for 2 minutes so the texture becomes luscious and creamy.

8. 8

   8. Serve the creamy rice in shallow bowls. Top with the achiote shrimp, scatter over the toasted corn, and finish with the pineapple pickle, lightly drained. Garnish with the remaining cilantro and serve right away.