Latin shrimp bowl with mild achiote, cilantro rice and roasted pineapple, creamy black beans, and fresh avocado crema

Instructions

1. 1

   1. In a bowl, mix the shrimp with the achiote paste, half of the minced garlic, 1 tablespoon (15 ml) lime juice, 1 tablespoon (15 ml) olive oil, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, make the rice. In a medium saucepan, heat 1/2 tablespoon (7 ml) olive oil over medium heat. Add 1/4 cup (30 g) chopped onion and cook for 2 to 3 minutes until translucent. Add the rinsed rice and sauté for 1 minute. Pour in the water, add 1/2 teaspoon salt, and bring to a boil. Lower the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat, let rest for 5 minutes, then mix in half of the chopped cilantro and 1 tablespoon (15 ml) lime juice.

3. 3

   3. Preheat the oven to 425°F (220°C). Place the pineapple on a small tray, toss with 1/2 tablespoon (7 ml) olive oil, the mild chili powder, and a pinch of salt. Roast for 12 to 15 minutes until golden at the edges. Set aside.

4. 4

   4. For the beans, heat 1/2 tablespoon (7 ml) olive oil in a medium skillet over medium heat. Add the remaining onion and cook for 4 minutes. Stir in the remaining garlic, oregano, 1/2 teaspoon cumin, and the cooked black beans. Add 1/4 cup (60 ml) reserved bean liquid or water and cook for 6 to 8 minutes, lightly mashing some of the beans so they become creamy. Season with 1/4 teaspoon salt and a pinch of pepper.

5. 5

   5. For the avocado crema, place the avocado, plain yogurt, 2 tablespoons (30 ml) milk or water, 1 tablespoon (15 ml) lime juice, the remaining cilantro, a pinch of salt, and a pinch of pepper in a blender or food processor. Blend until smooth. Adjust the texture with a little more milk or water if needed.

6. 6

   6. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon (15 ml) olive oil. Cook the marinated shrimp for 1 1/2 to 2 minutes per side, until pink, firm, and fully cooked.

7. 7

   7. Assemble the bowls by dividing the cilantro rice, creamy black beans, roasted pineapple, and achiote shrimp. Finish with spoonfuls of fresh avocado crema and serve immediately.

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   8. If you want to keep the pineapple warm or gently reheat the bowls before serving, do so briefly in a 300°F (150°C) oven for 5 minutes, taking care not to overcook the shrimp.