Puerto Rican Shrimp, Sweet Corn and Ripe Plantain Cazuela

Instructions

1. 1

   1. Preheat the oven to 400°F (200°C). Lightly grease a medium baking casserole with 1 teaspoon of the olive oil.

2. 2

   2. In a large bowl, combine the shrimp with the oregano, cumin, smoked paprika, 1/2 teaspoon salt, black pepper, and 1 tablespoon lime juice. Let it rest for 10 minutes while you prepare the base.

3. 3

   3. Heat the remaining olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and garlic, and sauté for 4 to 5 minutes until fragrant and slightly tender.

4. 4

   4. Stir in the Puerto Rican sofrito and cook for 2 more minutes, stirring constantly to deepen the flavor.

5. 5

   5. Add the tomato sauce, coconut milk, and seafood stock or water. Mix well and cook over medium heat for 3 minutes. If the sauce looks too thick, add the 2 tablespoons of water.

6. 6

   6. Add the sweet corn, green olives, and the remaining salt. Cook 2 more minutes so the flavors come together.

7. 7

   7. Arrange half of the ripe plantain on the bottom of the casserole dish. Spoon over half of the vegetable sauce. Spread the seasoned shrimp evenly, cover with the remaining sauce, and finish by arranging the rest of the ripe plantain on top.

8. 8

   8. Cover the casserole with foil and bake for 15 minutes at 400°F (200°C). Then remove the foil, sprinkle the fresh white cheese on top, and bake 8 to 10 minutes more at 400°F (200°C), until the shrimp are cooked through and the plantain is tender with lightly golden edges.

9. 9

   9. Remove the casserole from the oven and let it rest for 5 minutes. Finish with fresh cilantro, the remaining lime juice, and a little zest if desired. Serve hot.