Highland shrimp and chocho encocado with achiote coconut rice

Instructions

1. 1

   1. In a bowl, mix the shrimp with the lime juice, half of the garlic, 1/2 tablespoon (10 g) achiote paste, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let rest for 10 minutes in the refrigerator.

2. 2

   2. Rinse the rice under cold water until the water runs almost clear. In a medium pot, heat 1 tablespoon oil over medium heat and add 1/2 tablespoon (10 g) achiote paste. Cook for 30 seconds to release the color.

3. 3

   3. Add the rice and stir for 1 minute to coat it lightly. Pour in 200 ml coconut milk, the water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat, add 2 tablespoons chopped cilantro, fluff with a fork, and keep covered.

4. 4

   4. While the rice cooks, heat 1 tablespoon oil in a wide skillet over medium heat. Add the ripe plantain and brown for 2 to 3 minutes per side until caramelized. Transfer to a paper towel-lined plate and set aside.

5. 5

   5. In the same skillet, add the remaining tablespoon of oil. Sauté half of the red onion and all of the red bell pepper for 4 minutes. Add the remaining garlic, tomato, mild chili, cumin, and oregano. Cook for 5 minutes, stirring, until you have a fragrant, juicy base.

6. 6

   6. Stir in the ground peanuts and mix well for 30 seconds. Pour in the remaining 200 ml coconut milk and cook over medium-low heat for 3 minutes, stirring so the sauce becomes creamy and smooth.

7. 7

   7. Add the chochos to the sauce and cook for 2 minutes so they absorb flavor. Adjust with 1/2 teaspoon salt and the remaining black pepper.

8. 8

   8. Raise to medium heat and add the shrimp with all of their marinade. Cook for 3 to 5 minutes, stirring gently, until the shrimp are pink and just firm. Do not overcook them.

9. 9

   9. Add the remaining red onion and the rest of the chopped cilantro. Cook 1 more minute to keep freshness and texture.

10. 10

    10. Serve a bed of achiote coconut rice, spoon the highland shrimp and chocho encocado over it, and add the golden ripe plantain on the side. If you want to keep the dish warm before serving, you may hold it covered in a 200 °F / 95 °C oven for up to 10 minutes.