Puerto Rican FoodPuerto Rican Shrimp and Taro Root Casserole with Sweet Plantain and Queso del País Crust
An original casserole inspired by Puerto Rican flavors: shrimp sautéed in sofrito with creamy taro root, sweet corn, and ají dulce, topped with golden ripe plantains and melted queso del país. Comforting, flavorful, and perfect for a special meal.
Ingredients
- 700 g large shrimp, peeled and deveined (without cola if preferred)
- 900 g white taro root, peeled and cubed (for cocer and majar)
- 2 units ripe plantains (cut en slices largas)
- 180 g Puerto Rican white cheese, grated (for gratinar)
- 150 g sweet corn kernels (fresh or congelado)
- 120 ml Puerto Rican sofrito (casero or preparado)
- 60 g sweet ají peppers, chopped (without semillas)
- 120 g white onion, chopped
- 12 g fresh garlic, minced
- 240 ml shrimp stock or water (for the mezcla of the cazuela)
- 240 ml evaporated milk
- 30 g butter
- 30 ml olive oil (divided)
- 15 g culantro leaves, chopped
- 1 g dried oregano
- 2 g sweet paprika
- 8 g salt (or to taste)
- 2 g black pepper (or to taste)
- 40 g chopped green olives
- 15 ml lemon juice
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 375°F / 190°C. Lightly grease a medium baking dish with a little of the olive oil and set aside.
- 2
2. Place the taro root in a pot with enough water and a pinch of salt. Cook over medium-high heat for 20 to 25 minutes, until very tender. Drain well.
- 3
3. While the taro cooks, season the shrimp with the lemon juice, dried oregano, sweet paprika, 1/2 teaspoon salt, and black pepper. Let stand for 10 minutes.
- 4
4. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion, garlic, sweet ají peppers, and sofrito. Cook for 4 to 5 minutes, stirring, until the onion softens.
- 5
5. Add the seasoned shrimp to the skillet and cook for 2 to 3 minutes, just until they turn pink. Stir in the sweet corn, green olives, and half of the culantro. Pour in the shrimp stock or water and cook 2 minutes more. Remove from the heat.
- 6
6. Mash the hot taro root with the butter, evaporated milk, and 1/2 teaspoon salt until creamy but still thick. Add the remaining culantro and mix well.
- 7
7. Spread an even layer of the taro mixture in the prepared baking dish. Spoon the shrimp and sofrito mixture on top, spreading it evenly.
- 8
8. In a clean skillet, heat the remaining tablespoon of olive oil over medium heat. Brown the ripe plantain slices for 1 to 2 minutes per side, until lightly caramelized but still intact.
- 9
9. Arrange the browned sweet plantains over the shrimp layer. Top evenly with the grated queso del país.
- 10
10. Bake the casserole at 375°F / 190°C for 18 to 20 minutes, until the cheese is melted and bubbling. For deeper color, broil an additional 2 minutes at 425°F / 220°C, watching closely.
- 11
11. Let the casserole rest for 8 to 10 minutes before serving so it sets and portions more neatly.
Chef tips
For a smoother texture, mash the taro while it is still very hot. If the plantains are very ripe, brown them gently so they do not fall apart. Serve with a simple green salad or fresh avocado.
Substitutions
You can substitute the taro root with malanga if preferred. Queso del país can be replaced with low-moisture mozzarella or Monterey Jack. If culantro is unavailable, use fresh cilantro, though the flavor will be different.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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