Coastal corn and shrimp locro with crispy green plantain and cilantro

Instructions

1. 1

   Season the shrimp with 1 tablespoon (15 ml) lime juice, 1/2 teaspoon cumin, 1/4 teaspoon salt, and a pinch of black pepper. Refrigerate for 10 minutes.

2. 2

   Using a mandoline or knife, slice the green plantain into very thin ribbons. Heat the vegetable oil in a small pot to 350°F / 175°C and fry the slices in batches for 2 to 3 minutes until golden and crisp. Drain on paper towels and sprinkle with a little salt.

3. 3

   In a large pot, heat 1 tablespoon (15 ml) achiote oil with the butter over medium heat. Sauté 3/4 of the chopped onion and all of the garlic for 4 to 5 minutes until softened.

4. 4

   Add the potatoes, remaining cumin, oregano, and corn kernels. Cook for 2 minutes, stirring well so the corn is coated in the aromatic base.

5. 5

   Pour in the hot stock, add 1 teaspoon salt, and cook over medium heat for 20 minutes, or until the potatoes are very tender.

6. 6

   Remove about 1 1/2 cups of the pot contents, blend with the milk and ground peanuts until smooth, then return the mixture to the pot. Cook 5 more minutes, stirring, so the locro becomes creamy.

7. 7

   Stir in the crumbled fresh cheese and half of the cilantro. Adjust with salt and black pepper. Keep the locro over low heat without letting it boil hard.

8. 8

   In a separate skillet, heat the remaining tablespoon of achiote oil over medium-high heat. Sauté the remaining onion for 1 minute, add the shrimp, and cook for 2 to 3 minutes until pink and just firm. Add the remaining tablespoon of lime juice and toss.

9. 9

   If you want to hold the dish warm before serving, keep the covered locro in the oven at 200°F / 95°C for up to 10 minutes, without letting it boil. This step is optional.

10. 10

    Serve the locro in deep bowls, spoon the shrimp on top, and finish with the crispy plantain, the remaining cilantro, and extra fresh cheese if desired.