Brazilian Shrimp, Corn and Coconut Cuscuz with Lime Vinaigrette and Brazil Nuts

Instructions

1. 1

   1. In a large bowl, combine the flaked cornmeal with the hot broth, coconut milk, and 4 g (3/4 tsp) salt. Stir well and let rest for 10 minutes so the grains can hydrate.

2. 2

   2. In another bowl, season the shrimp with 15 ml (1 tbsp) lime juice, half of the minced garlic, 1 g (1/2 tsp) black pepper, and 2 g (1/4 tsp) salt. Let stand for 10 minutes while you prepare the sautéed base.

3. 3

   3. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sauté the shrimp for 2 to 3 minutes per side, until pink and just cooked through. Transfer to a plate and roughly chop once slightly cooled.

4. 4

   4. In the same skillet, add another 15 ml (1 tbsp) olive oil. Add the onion, red bell pepper, and remaining garlic. Cook for 4 minutes, stirring, until softened.

5. 5

   5. Add the tomato, sweet corn, green olives, sweet paprika, turmeric, 2 g (1/4 tsp) salt, and the remaining black pepper. Cook for 3 to 4 minutes until the tomato loses some of its moisture.

6. 6

   6. Stir the chopped shrimp and half of the cilantro into the sautéed mixture. Mix for 1 minute, then add the hydrated cornmeal. Cook over medium-low heat for 3 to 5 minutes, stirring, until you have a moist but firm mixture that pulls slightly away from the pan.

7. 7

   7. Lightly grease a 20 cm (8-inch) round mold or loaf pan with a few drops of oil. Transfer the mixture to the mold, press gently with a spoon, and let rest for 5 minutes. If you prefer to finish it in the oven, bake for 10 minutes at 350°F (175°C) so it sets more firmly.

8. 8

   8. Meanwhile, make the vinaigrette: in a small bowl, mix the remaining lime juice, remaining olive oil, brown sugar, lime zest, chopped Brazil nuts, remaining cilantro, and a pinch of salt. Stir until combined.

9. 9

   9. Unmold the cuscuz onto a serving platter. Serve warm, topped with or alongside the lime and Brazil nut vinaigrette.

10. 10

    10. If you want to reheat before serving, cover the cuscuz and warm it in the oven at 300°F (150°C) for 8 to 10 minutes.