Loja Coffee Shrimp with Smoky Green Plantain Mash and Warm Pickled Red Onion

Instructions

1. 1

   1. Peel the green plantains, cut them into large chunks, and place them in a pot with 400 ml (1 2/3 cups) water and 1/2 teaspoon salt. Cook over medium heat for 18 to 20 minutes, until tender.

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   2. Meanwhile, combine the red onion with the vinegar, sugar, 60 ml (1/4 cup) of the orange juice, and a pinch of salt. Let it sit for 10 minutes so it lightly pickles.

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   3. Heat a skillet over medium heat and add 1 tablespoon annatto oil. Add the pickled onion with its liquid and cook for 3 to 4 minutes, just until warm and slightly softened. Set aside.

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   4. Drain the cooked plantains. Mash them in a bowl or back in the pot with the butter, warm milk, 2 tablespoons cilantro, half of the minced garlic, a pinch of cumin, and black pepper. If needed, add 2 to 4 tablespoons water to reach a rustic, smooth mash. Keep warm.

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   5. Pat the shrimp dry and season them with the remaining salt, the rest of the garlic, the remaining cumin, oregano, and black pepper.

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   6. Heat another large skillet over medium-high heat. Add the remaining tablespoon of annatto oil and sauté the shrimp for 1 to 2 minutes per side, until they just turn opaque.

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   7. Add the brewed coffee and the remaining orange juice. Cook 2 to 3 minutes more, scraping the bottom of the skillet, until the sauce reduces slightly and coats the shrimp. Do not overcook them.

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   8. To serve, divide the smoky green plantain mash among 4 plates. Top with the shrimp and coffee sauce, add the warm pickled red onion, and finish with the crumbled fresh cheese and remaining cilantro.

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   9. If you want to keep the dish warm before serving, you may place it in an oven at 200 °F / 95 °C for up to 5 minutes, without drying out the sauce.