Honduran Shrimp, Sweet Plantain and Toasted Corn Cazuela

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Toss the shrimp with 1 tablespoon vegetable oil, half of the garlic, 1 tablespoon lime juice, the cumin, half of the salt, and black pepper. Let rest for 10 minutes while you prepare the rest.

2. 2

   Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Brown the ripe plantain half-moons for 2 to 3 minutes per side until caramelized but still holding their shape. Transfer to a plate.

3. 3

   In the same skillet, add the remaining tablespoon of vegetable oil and cook the white onion for 3 minutes. Add the rest of the garlic, ripe tomato, ground annatto, dried oregano, and the remaining salt. Cook for 6 to 8 minutes, stirring, until a thick sauce forms.

4. 4

   Pour the coconut milk into the sauce and cook for 3 minutes over medium-low heat until combined. Add the marinated shrimp and cook for 2 minutes, just until they begin to turn pink.

5. 5

   Transfer the shrimp sauce to a casserole dish or baking dish. Arrange the browned ripe plantain on top and scatter the toasted yellow corn kernels over the surface for texture.

6. 6

   Bake the cazuela at 400°F / 200°C for 10 to 12 minutes, until the shrimp are fully cooked and the sauce is gently bubbling.

7. 7

   Remove from the oven and finish with the remaining lime juice, chopped fresh culantro, and crumbled fresh cheese. Let rest for 3 minutes before serving.