Creole Yuca and Shrimp Casserole with Toasted Corn and Lemongrass-Chile Sauce

Instructions

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   1. Preheat the oven to 375°F / 190°C. Lightly grease a medium baking dish with a little of the achiote oil.

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   2. Place the yuca in a pot with the water for boiling yuca and 1 teaspoon of salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove any tough inner fibers, and set aside.

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   3. Meanwhile, heat a skillet with the vegetable oil over medium-high heat. Add the corn and cook for 6 to 8 minutes, stirring, until it develops golden spots. Remove and set aside.

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   4. In the same skillet, melt the butter with 1 tablespoon of the achiote oil. Add half of the red onion, half of the red bell pepper, and half of the garlic. Cook for 5 minutes until softened. Stir in the cumin, oregano, and a pinch of black pepper.

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   5. Blend the roasted peanuts with the milk and shrimp stock or water until smooth. Add this mixture to the sautéed vegetables and cook for 3 to 4 minutes, stirring, until slightly thickened.

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   6. Add the cooked yuca to the skillet and partially mash it with a spoon or masher to create a rustic base. Stir in the grated green plantain, beaten eggs, and half of the chopped cilantro. Mix well. Adjust with a little more salt if needed.

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   7. Transfer this mixture to the greased baking dish and smooth the top. Bake at 375°F / 190°C for 20 minutes.

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   8. While the base bakes, toss the shrimp with the remaining tablespoon of achiote oil, the rest of the garlic, 1 tablespoon of lime juice, 1/4 teaspoon of salt, the remaining cumin, and a pinch of black pepper.

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   9. Heat a clean skillet over medium-high heat and sauté the shrimp for 2 to 3 minutes, until they just turn opaque and stay juicy. Remove from the heat so they do not overcook.

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    10. For the lemongrass chile sauce, combine in a bowl the remaining red onion, remaining red bell pepper, tomato, fresh lemongrass, red chile, the remaining tablespoon of lime juice, a pinch of salt, and the rest of the cilantro. Let it rest for 5 minutes.

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    11. Remove the dish from the oven, arrange the sautéed shrimp, toasted corn, and crumbled fresh cheese on top. Return to the oven for 8 to 10 minutes more at 375°F / 190°C, until the cheese softens and the casserole bubbles around the edges.

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    12. Remove the casserole from the oven, let it rest for 5 minutes, and serve hot with the lemongrass chile sauce on top or on the side.