Yautia Canoes with Shrimp in Coconut Sofrito and Warm Sweet Corn Salad

Instructions

1. 1

   1. Preheat the oven to 425°F / 220°C. Place the yautia halves on a sheet pan, rub with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and roast for 30 to 35 minutes at 425°F / 220°C until tender when pierced.

2. 2

   2. While the yautia roasts, pat the shrimp dry and season them with 1/2 teaspoon salt, 1/4 teaspoon black pepper, dried oregano, and ground cumin.

3. 3

   3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic, sweet ají pepper, white onion, and green bell pepper. Cook for 4 to 5 minutes, stirring, until the vegetables soften.

4. 4

   4. Stir in the chopped culantro and tomato paste. Cook for 1 more minute to deepen the sofrito flavor. Add the seasoned shrimp and cook for 2 to 3 minutes until they just start to turn pink.

5. 5

   5. Pour the coconut milk into the skillet and cook over medium-low heat for 3 to 4 minutes, until the sauce thickens slightly and the shrimp are fully cooked. Taste and adjust with the remaining salt if needed.

6. 6

   6. In another skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the sweet corn kernels and red onion, and cook for 3 minutes. Add the lime juice and apple cider vinegar, stir well, and cook 1 minute more. Remove from the heat.

7. 7

   7. Remove the yautia from the oven and, using a spoon, lightly hollow out the center of each half without breaking the base. Chop the scooped flesh and mix it with 2 to 3 tablespoons of the coconut sofrito sauce so it stays moist.

8. 8

   8. Fill each yautia half with some of the chopped yautia mixture, then spoon the shrimp and sauce over the top. Return the tray to the oven for 5 minutes at 425°F / 220°C to bring everything together.

9. 9

   9. Serve the canoes hot with the warm corn salad on the side, and finish with chopped fresh cilantro over the top.