Puerto Rican Shrimp Casserole with Coconut Rice and Pumpkin

Instructions

1. 1

   In a bowl, mix the shrimp with the lime juice, 1/2 teaspoon (3 g) of the salt, black pepper, and 1 tablespoon (15 ml) olive oil. Refrigerate and let marinate for 10 minutes.

2. 2

   In a medium saucepan, heat 1 tablespoon (15 ml) olive oil over medium heat. Add the onion, red bell pepper, and half of the garlic. Cook for 3 to 4 minutes, until starting to soften.

3. 3

   Add the rice and stir for 1 minute to lightly toast it. Pour in the coconut milk, water, remaining 1/2 teaspoon (3 g) salt, and the bay leaf. Bring to a gentle boil, then reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender and creamy. Remove the bay leaf at the end.

4. 4

   While the rice cooks, heat a wide skillet or casserole pan over medium-high heat. Add the additional oil for the plantain and cook the ripe plantain slices for 1 to 2 minutes per side, until golden brown. Remove and set aside on a plate.

5. 5

   In the same skillet, add a little more oil if needed and sear the marinated shrimp for 1 minute per side, just until they change color. Remove them so they do not overcook.

6. 6

   Reduce to medium heat. In the same skillet, add the Puerto Rican sofrito, remaining garlic, tomato paste, dried oregano, and ground cumin. Cook for 2 minutes, stirring, until fragrant and slightly thickened.

7. 7

   Add the diced pumpkin, green olives, and seafood stock or water. Cover and cook for 8 to 10 minutes, until the pumpkin is tender but not falling apart.

8. 8

   Return the shrimp to the skillet and cook for 2 to 3 more minutes, until fully cooked and the sauce has reduced slightly. If checking doneness by temperature, the shrimp should be opaque and hot, about 145 °F / 63 °C.

9. 9

   Turn off the heat and stir in half of the chopped cilantro. Adjust salt if needed.

10. 10

    Serve a bed of coconut rice on each plate. Spoon the shrimp and pumpkin casserole over the top and finish with the remaining cilantro and the golden ripe plantain slices.