Puerto Rican FoodCreole Shrimp and Yuca Casserole with Baked Sweet Plantains and Roasted Garlic Aioli
An original Puerto Rican casserole featuring mashed tender yuca with homemade sofrito, sautéed shrimp, baked sweet plantains, and a light layer of melted cheese, finished with roasted garlic aioli for a creamy, savory contrast.
Ingredients
- 900 g peeled yuca, cut into chunks (without fibra central si es gruesa)
- 10 g salt (divided, or to taste)
- 2 units ripe plantains (pelados and cut sliced largas)
- 45 ml olive oil (divided)
- 1 unit head of garlic (for roasting)
- 120 ml mayonnaise (for the alioli)
- 15 ml lemon juice (freshly squeezed)
- 150 g yellow onion (chopped en cubitos)
- 120 g cubanelle pepper (chopped)
- 60 g sweet ají peppers (without semillas, chopped)
- 20 g culantro leaves (chopped)
- 120 g tomato (chopped en cubitos small)
- 30 g tomato paste
- 2 g dried oregano
- 1 g ground cumin
- 2 g black pepper (divided)
- 240 ml chicken or vegetable broth (hot)
- 500 g medium shrimp, peeled and deveined
- 2 g sweet paprika
- 30 g butter
- 120 ml milk
- 120 g queso del país or shredded mozzarella
- 40 g stuffed green olives (slices)
- 10 g fresh parsley (chopped for terminar)
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 400 °F / 200 °C. Arrange the ripe plantain slices on a baking tray, brush with 1 tablespoon olive oil and a pinch of salt, and bake for 18 to 20 minutes, turning halfway through, until golden and tender.
- 2
2. Cut the top off the head of garlic, place it on aluminum foil, drizzle with 1 teaspoon olive oil, and wrap it. Roast at 400 °F / 200 °C for 30 minutes, until the cloves are soft.
- 3
3. Meanwhile, cook the yuca in a large pot with enough water and 1 teaspoon salt for 20 to 25 minutes, until very tender. Drain, remove any tough center fibers, and keep warm.
- 4
4. In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté the onion, cubanelle pepper, and sweet ají peppers for 4 minutes. Add half of the culantro, the tomato, tomato paste, oregano, cumin, and 1/4 teaspoon black pepper. Cook 4 more minutes.
- 5
5. Add the hot broth to the sofrito and cook for 3 minutes to blend the flavors. Stir in the olives and turn off the heat. Set aside.
- 6
6. Season the shrimp with sweet paprika, 1/2 teaspoon salt, and the remaining black pepper. In another skillet, heat 1 tablespoon olive oil over medium-high heat and sauté the shrimp for 2 to 3 minutes, just until they turn opaque. Remove from the heat so they do not overcook.
- 7
7. Place the cooked yuca in a large bowl and mash it with the butter and milk until you get a rustic but smooth mash. Stir in half of the shredded cheese and adjust salt if needed.
- 8
8. For the aioli, squeeze the roasted garlic cloves into a small bowl and mix with the mayonnaise, lemon juice, and a pinch of salt until creamy.
- 9
9. Lightly grease a baking dish. Spread half of the mashed yuca on the bottom. Cover with the sofrito and olive mixture, then distribute the sautéed shrimp. Arrange the baked ripe plantain slices on top and finish with the remaining yuca.
- 10
10. Sprinkle the rest of the shredded cheese over the top. Bake the casserole at 375 °F / 190 °C for 20 minutes. Then broil for 2 to 3 minutes at 450 °F / 230 °C until the cheese is browned in spots.
- 11
11. Let the casserole rest for 8 minutes before serving. Finish with the remaining culantro, the chopped parsley, and serve each portion with a spoonful of roasted garlic aioli.
Chef tips
If the yuca feels too dry while mashing, add 2 to 3 extra tablespoons of warm milk. For the best texture, do not fully cook the shrimp in the skillet; they will finish cooking in the oven.
Substitutions
You can swap the shrimp for chunks of firm fish, shredded cooked chicken, or sautéed mushrooms. Queso del país can be replaced with mild mozzarella, and culantro can be replaced with cilantro if unavailable.
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 imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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 imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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