Cuban Shrimp and Corn Stew with Annatto Rice and Crispy Green Plantain

Instructions

1. 1

   1. In a bowl, combine the shrimp with 30 ml (2 tbsp) sour orange juice, half of the chopped garlic, cumin, oregano, 4 g (3/4 tsp) salt, and black pepper. Marinate for 10 minutes in the refrigerator.

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   2. For the rice, heat 15 ml (1 tbsp) oil in a saucepan over medium heat. Add the annatto and cook for 30 seconds. Add the rinsed rice and stir for 1 minute so it is well coated with the oil and annatto.

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   3. Pour in the water and add 2 g (1/4 tsp) salt. Once it comes to a boil, reduce the heat, cover, and cook for 18 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes before fluffing with a fork.

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   4. While the rice cooks, heat 15 ml (1 tbsp) oil in a wide skillet or stew pot over medium heat. Sauté the onion, red bell pepper, and sweet pepper for 5 to 6 minutes until softened.

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   5. Add the remaining garlic and cook for 30 seconds. Stir in the crushed tomato, sweet corn, bay leaf, green olives, and dry white wine. Cook for 6 to 8 minutes, stirring occasionally, until the sauce thickens slightly.

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   6. Add the remaining 50 ml (3 tbsp + 1 tsp) sour orange juice and taste for seasoning. Adjust with the remaining salt if needed.

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   7. Raise to medium-high heat and add the shrimp with their marinade. Cook for 3 to 5 minutes, stirring gently, until the shrimp are pink and fully cooked. Remove the bay leaf and add the fresh cilantro and lime juice.

8. 8

   8. For the crispy green plantain, heat the remaining 15 ml (1 tbsp) oil in a large skillet over medium-high heat. Cook the plantain slices in a single layer for 2 to 3 minutes per side until golden and crisp at the edges. If preferred, you can also bake them on a lightly oiled tray at 425°F / 220°C for 15 to 18 minutes, turning halfway through.

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   9. Serve a bed of annatto rice, spoon the shrimp stew over the top, and add the crispy green plantain on the side.

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    10. If you need to hold the dish before serving, keep the stew covered over very low heat or in a 170°F / 75°C oven for up to 10 minutes so the shrimp do not overcook.