Quito-Style Corn and Shrimp Cazuela with Green Plantain Herb Crust

Instructions

1. 1

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

2. 2

   In a bowl, combine the shrimp with the lime juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Let it rest for 10 minutes while you prepare the sofrito.

3. 3

   Heat 1 tablespoon of the achiote oil in a large skillet over medium heat. Add the red onion, garlic, and red bell pepper. Cook for 5 to 6 minutes until soft and fragrant.

4. 4

   Add the ground cumin and 2 cups of the corn kernels. Cook for 3 minutes, stirring so the corn absorbs the sofrito flavors.

5. 5

   Blend the roasted peanuts with the milk and 1/4 cup of the culantro or cilantro until creamy. If it seems too thick, add a little of the shrimp stock or water.

6. 6

   Pour the peanut and milk mixture into the skillet with the corn. Cook over medium-low heat for 5 minutes, stirring often, until slightly thickened.

7. 7

   Stir in 90 g of the crumbled fresh cheese and the fresh oregano. Mix until combined. Taste and adjust with some of the remaining salt and black pepper. If the mixture becomes too thick, gradually add the shrimp stock or water until creamy but still structured.

8. 8

   In another skillet, heat the remaining tablespoon of achiote oil over medium-high heat. Add the marinated shrimp and sauté for 2 to 3 minutes, just until they turn opaque. Do not overcook.

9. 9

   Fold the sautéed shrimp into the creamy corn mixture. Add the remaining 1 cup of corn kernels and another 1/4 cup of chopped culantro or cilantro for texture and freshness. Transfer everything to the prepared casserole dish.

10. 10

    In a separate bowl, mix the finely grated green plantain with the melted butter, beaten egg, the remaining fresh cheese, and the remaining salt and black pepper. Stir until you have an even, moist topping.

11. 11

    Spread the green plantain mixture over the casserole, covering the surface without pressing too firmly so the crust stays light.

12. 12

    Bake for 25 to 30 minutes at 200 °C / 400 °F, until the casserole is bubbling and the plantain crust is golden around the edges.

13. 13

    Let it rest for 5 minutes before serving. Finish with the remaining culantro or cilantro on top and serve with Ecuadorian ají if desired.