Highland-style shrimp encocado with toasted quinoa and spiced figleaf gourd

Instructions

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   1. Rinse the quinoa under cold water until it stops foaming. Drain well.

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   2. Heat a medium saucepan over medium heat and add the drained quinoa. Toast it dry for 3 to 4 minutes, stirring constantly, until nutty and fragrant.

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   3. Add 400 ml (1 2/3 cups) of the shrimp stock or water and 2 g (about 1/4 tsp) salt. Once it boils, lower the heat, cover, and cook for 15 minutes until tender. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.

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   4. Meanwhile, season the shrimp with the lime juice, half of the garlic, 2 g (about 1/4 tsp) salt, and black pepper. Chill and let stand for 10 minutes.

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

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   6. Stir in the cumin, oregano, and mild fresh chili. Cook for 30 seconds. Add the coconut milk, 100 ml (scant 1/2 cup) of the remaining stock, and the ground peanuts. Mix well until the sauce is smooth.

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   7. Cook the sauce over medium-low heat for 6 to 8 minutes, stirring often so the peanuts do not stick. Adjust with 2 g (about 1/4 tsp) more salt if needed.

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   8. Add the marinated shrimp to the sauce and cook for 4 to 6 minutes, just until pink and firm. Stir in half of the chopped culantro and remove from the heat to keep the shrimp juicy.

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   9. In another skillet, heat the remaining 15 ml (1 tbsp) annatto oil over medium heat. Add the rest of the onion and the diced figleaf gourd. Cook for 5 minutes, stirring occasionally.

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    10. Season the figleaf gourd with a pinch of salt and cook 6 to 8 minutes more until tender but not falling apart. Add the remaining culantro and mix well.

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    11. To serve, spoon toasted quinoa onto each plate. Top with the shrimp and plenty of coconut-peanut sauce, and serve the spiced figleaf gourd on the side.

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    12. If you want to keep the dish warm before serving, cover it and place it in the oven at 200 °F / 95 °C for up to 10 minutes, without overcooking the shrimp.