Quito-Coastal Shrimp and Squash Cazuela with Green Plantain and Cheese Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish or casserole with the butter and set aside.

2. 2

   Season the shrimp with 1/2 teaspoon salt, black pepper, half of the cumin, and 1 tablespoon lime juice. Let it rest for 10 minutes while you prepare the base.

3. 3

   In a large skillet, heat 1 tablespoon annatto oil over medium heat. Sauté the red onion and red bell pepper for 5 minutes until softened. Add the garlic, oregano, and remaining cumin; cook 1 minute more.

4. 4

   Add the squash and corn kernels to the sautéed vegetables. Cook for 4 minutes, stirring. Stir in the ground roasted peanuts, milk, and hot shrimp stock or water. Mix well so the peanuts do not form lumps.

5. 5

   Cook the mixture over medium-low heat for 10 to 12 minutes, stirring occasionally, until the squash is tender and the sauce thickens to a creamy consistency. Add half of the culantro, 80 g (2.75 oz) of the crumbled fresh cheese, and adjust with the remaining salt.

6. 6

   Add the seasoned shrimp to the sauce and cook for 3 minutes, just until it starts to turn pink; it will finish cooking in the oven. Remove from the heat.

7. 7

   In a bowl, combine the grated green plantain with the beaten egg, the remaining tablespoon of annatto oil, the rest of the lime juice, and 80 g (2.75 oz) of fresh cheese. Mix until you have a moist, even topping.

8. 8

   Pour the shrimp and squash mixture into the greased casserole. Cover the top with the plantain mixture, spreading it gently with a spoon to create a rustic crust without pressing it too firmly.

9. 9

   Bake at 200 °C / 400 °F for 25 minutes. Then raise the temperature to 220 °C / 425 °F and bake 5 minutes more to brown the top.

10. 10

    Remove from the oven and let rest for 5 minutes. Finish with the remaining chopped culantro and serve hot.