Manabí-Style Shrimp Encocado with Smoky Green Plantain Purée and Pickled Cucumber

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Wash the green plantains and place them whole, unpeeled, on a baking tray. Roast for 30 to 35 minutes until the skin is deeply darkened and the inside is tender.

2. 2

   2. While the plantains roast, make the pickle: combine 100 g (about 3/4 cup) of the red onion, the cucumber, 15 ml (1 tbsp) lime juice, the vinegar, 1 g (1/8 tsp) salt, the panela, and 10 g (about 1/4 cup) cilantro in a bowl. Gently massage and let rest for 20 minutes.

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   3. Season the shrimp with 2 g (1/4 tsp) salt, 1 g (1/2 tsp) black pepper, half of the cumin, and 15 ml (1 tbsp) lime juice. Set aside while you prepare the sauce base.

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   4. Heat 15 ml (1 tbsp) achiote oil in a wide skillet over medium heat. Sauté the remaining red onion, red bell pepper, and half of the garlic for 4 to 5 minutes, until fragrant and softened.

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   5. Add the tomato, the remaining cumin, 1 g (1/2 tsp) black pepper, and cook for 3 more minutes, stirring. Stir in the ground peanuts and mix well so they absorb the juices from the sautéed vegetables.

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   6. Pour in the coconut milk and the hot shrimp stock or water. Cook over medium-low heat for 6 to 8 minutes, stirring often, until the sauce becomes creamy. Adjust with 2 g (1/4 tsp) salt.

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   7. Add the seasoned shrimp to the sauce and cook for 3 to 5 minutes, just until pink and firm. Stir in the remaining garlic, 10 g (about 1/4 cup) cilantro, and 15 ml (1 tbsp) achiote oil. Turn off the heat to keep the shrimp juicy.

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   8. Remove the plantains from the oven and let rest for 5 minutes. Carefully peel them and mash the hot flesh in a bowl with the butter, 15 ml (1 tbsp) lime juice, 3 g (1/2 tsp) salt, and the water if needed. The purée should be smooth, thick, and lightly smoky.

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   9. To serve, spoon a layer of smoky green plantain purée onto each plate, top with the shrimp encocado and plenty of sauce, and finish with the cucumber and red onion pickle. Serve immediately.