Manabí-Style Shrimp and Squash Coconut Stew with Cilantro Rice

Instructions

1. 1

   1. Rinse the uncooked white rice until the water runs almost clear. Place it in a pot with 480 ml (2 cups) water, 1/2 teaspoon salt, and half of the chopped cilantro. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 10 minutes, and fluff with a little lime zest and a few drops of lime juice.

2. 2

   2. Season the raw shrimp with 1/2 teaspoon salt, black pepper, half of the garlic, and 1 tablespoon of the lime juice. Set aside while you make the sauce.

3. 3

   3. Heat a wide pot or deep skillet over medium heat. Add the annatto oil and sauté the red onion, red bell pepper, and remaining garlic for 4 to 5 minutes, until fragrant and softened.

4. 4

   4. Stir in the ground cumin and dried oregano. Cook for 30 seconds to bloom the spices. Add the diced squash and toss to coat it with the sofrito.

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   5. Pour in the coconut milk and 360 ml (1 1/2 cups) broth or water. Once it starts to simmer gently, add the peanut paste and stir well until fully dissolved into the sauce.

6. 6

   6. Cover partially and cook over medium-low heat for 12 to 15 minutes, until the squash is tender but still holds its shape. If you prefer to finish it in the oven, transfer to an oven-safe dish and bake at 350°F (175°C) for 10 minutes.

7. 7

   7. Add the seasoned shrimp to the sauce and cook for 4 to 6 minutes, stirring gently, until the shrimp are pink and cooked through. Adjust with the remaining salt and a few more drops of lime juice.

8. 8

   8. Turn off the heat and add the remaining cilantro. Stir carefully to perfume the stew without breaking up the squash too much.

9. 9

   9. Serve a portion of cilantro rice on each plate and spoon the Manabí-style shrimp and squash coconut stew alongside. Finish with the remaining lime zest on top.