Sweet Plantain and Shrimp Casserole with Coconut Sofrito and Cassava Crisp Crust

Instructions

1. 1

   1. Preheat the oven to 400 °F / 200 °C. Lightly grease a medium baking dish with a little of the olive oil.

2. 2

   2. Place the ripe plantains on a sheet pan, brush them with 1 tablespoon (15 ml) olive oil, and roast for 15 minutes at 400 °F / 200 °C, turning halfway through, until tender and lightly golden. Set aside.

3. 3

   3. Season the shrimp with the lime juice, half of the salt, black pepper, and sweet paprika. Set aside while you prepare the sofrito.

4. 4

   4. In a large skillet, heat the remaining tablespoon of olive oil with the butter over medium heat. Sauté the onion, cubanelle pepper, and sweet ají peppers for 4 minutes. Add the garlic, culantro, tomato paste, and oregano, and cook 2 more minutes, stirring constantly.

5. 5

   5. Add the seasoned shrimp to the skillet and cook for 2 minutes. Stir in the coconut milk and seafood stock or water. Cook for 4 to 5 minutes over medium heat until the sauce thickens slightly and the shrimp are cooked through. Adjust with the remaining salt.

6. 6

   6. In a small bowl, mix the crushed cassava bread with the unsweetened shredded coconut.

7. 7

   7. To assemble the casserole, place a layer of half of the roasted plantains in the baking dish. Cover with half of the shrimp and sauce mixture. Sprinkle with half of the grated white cheese. Repeat with another layer of plantains, the remaining shrimp, and the rest of the cheese.

8. 8

   8. Finish with the cassava bread and shredded coconut mixture on top to create the crust.

9. 9

   9. Bake the casserole for 18 minutes at 375 °F / 190 °C, until bubbly and the cheese is melted. Then broil for 2 to 3 minutes at 425 °F / 220 °C to brown the crust without burning it.

10. 10

    10. Let rest for 5 minutes before serving so the layers can settle and the sauce can thicken a little more.