Dominican Shrimp Locrio with Roasted Kabocha Squash and Lime

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray, toss it with 15 ml (1 tbsp) vegetable oil, a pinch of salt, and a pinch of black pepper. Roast for 18 minutes, until tender with lightly browned edges.

2. 2

   2. While the squash roasts, season the shrimp with 2 g (1/4 tsp) salt, black pepper, sweet paprika, and ground cumin. Set aside.

3. 3

   3. Heat a large pot or Dutch oven over medium heat. Add the remaining 30 ml (2 tbsp) vegetable oil, red onion, green bell pepper, and sweet peppers. Sauté for 4 to 5 minutes until softened.

4. 4

   4. Add the minced garlic, tomato paste, capers, and dried oregano. Cook for 1 minute, stirring, until the tomato paste darkens slightly and smells fragrant.

5. 5

   5. Add the rinsed long-grain rice and stir for 1 to 2 minutes so it is well coated with the sofrito.

6. 6

   6. Pour in the hot seafood stock or water and add 6 g (1 tsp) salt. Mix well, taste the liquid, and adjust if needed. Cook over medium heat until the liquid drops to almost the rice level, about 8 minutes.

7. 7

   7. Fold in the seasoned shrimp and roasted squash, distributing them gently throughout the pot so the squash does not break apart too much.

8. 8

   8. Reduce the heat to low, cover tightly, and cook for 12 to 14 minutes, until the rice is tender and the shrimp are cooked through.

9. 9

   9. Turn off the heat and let the locrio rest, covered, for 5 minutes. Uncover, add the chopped fresh cilantro and fresh lime juice, and fluff the rice with a fork.

10. 10

    10. Serve hot, making sure each portion includes rice, shrimp, and roasted squash.