Quito-Style Shrimp and Corn Cazuela with Yellow Chili Sauce and Quinoa Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F and lightly grease a medium baking dish or casserole.

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   2. Place the quinoa in a saucepan with 360 ml (1 1/2 cups) of water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, and cook covered for 12 to 15 minutes until tender and the liquid is absorbed. Fluff with a fork and set aside.

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   3. Season the shrimp with the lime juice, ground cumin, black pepper, and 1/2 teaspoon salt. Let them rest for 10 minutes while you prepare the base.

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   4. In a large skillet, heat the annatto oil and butter over medium heat. Add the red onion and cook for 4 minutes until softened. Stir in the garlic and cook 1 minute more.

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   5. Add the corn kernels and dried oregano. Sauté for 3 minutes. Add the yellow chili paste and mix well so it perfumes the mixture.

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   6. Sprinkle the fine cornmeal into the skillet and stir for 30 seconds. Gradually pour in the hot shrimp stock or water, then the milk, stirring to prevent lumps. Cook for 3 to 4 minutes until a creamy sauce forms.

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   7. Add the seasoned shrimp and cook for 2 to 3 minutes, just until they start turning pink. Stir in half of the fresh cheese and half of the cilantro. Taste and adjust with the remaining salt if needed.

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   8. In a bowl, mix the cooked quinoa with the beaten egg and the remaining half of the fresh cheese. Stir until you have a moist mixture that can be spooned over the top.

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   9. Transfer the creamy shrimp and corn mixture to the prepared casserole. Cover the surface with spoonfuls of the quinoa mixture, spreading it loosely without pressing too much to create a rustic crust.

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    10. Bake for 15 to 18 minutes at 200 °C / 400 °F, until the top is golden in spots and the filling is bubbling around the edges. For deeper color, broil for 1 to 2 additional minutes, watching closely.

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    11. Remove from the oven, let rest for 5 minutes, and finish with the remaining cilantro on top before serving.