Caribbean Shrimp in Coconut-Green Papaya Pilpil with Golden Corn Arepitas

Instructions

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   1. In a bowl, mix the shrimp with 1/2 teaspoon salt, black pepper, cumin, allspice, the zest of 1 lime, and 1 teaspoon lime juice. Let rest for 10 minutes in the refrigerator.

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   2. For the arepitas, combine the pre-cooked cornmeal, baking powder, and 1/2 teaspoon salt. Gradually add the warm water and 1 tablespoon oil, mixing until a soft dough forms. Let it rest for 5 minutes.

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   3. Divide the dough into 8 portions and shape into small discs about 1/2 inch thick. If you prefer to finish them in the oven, preheat the oven to 400 °F / 200 °C and lightly grease a baking tray.

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   4. Heat a large skillet or griddle over medium heat. Cook the arepitas with 1 tablespoon oil for 4 to 5 minutes per side, until golden and cooked through. For a drier finish, transfer them to the preheated oven at 400 °F / 200 °C for 5 minutes. Keep warm.

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   5. In the same skillet, add the remaining tablespoon of oil. Sauté the red onion and sweet pepper for 3 minutes. Add the garlic, ginger, and thyme, and cook 1 minute more until fragrant.

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   6. Add the grated green papaya and cook for 2 minutes, stirring so it absorbs the sofrito flavors. Pour in the coconut milk and broth or water, then add the brown sugar if using. Cook over medium heat for 5 minutes, until the papaya softens slightly and the sauce thickens.

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   7. Push the sauce toward the edges of the skillet and place the shrimp in the center. Cook for 1 to 2 minutes on one side and 1 minute on the other, until pink and just firm.

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   8. Lower the heat and add the butter, the juice of the remaining lime, and half of the chopped cilantro. Stir gently to emulsify the sauce. Taste and adjust with the remaining salt if needed.

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   9. Serve the shrimp with plenty of coconut-green papaya sauce, finish with the remaining cilantro on top, and accompany with the golden corn arepitas. If desired, add a little more lime zest before serving.