Coastal Chickpea and Shrimp Locro with Yellow Chili and Mint

Instructions

1. 1

   1. Season the shrimp with 1 tablespoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the cumin. Mix well and chill for 10 minutes.

2. 2

   2. Heat a large pot over medium heat. Add 1 tablespoon vegetable oil and the butter. When the butter melts, add the red onion and cook for 5 to 6 minutes until soft and glossy. Add the garlic and cook 1 minute more.

3. 3

   3. Stir in the ají amarillo paste and dried oregano. Cook, stirring constantly, for 2 minutes so the paste loses its raw taste.

4. 4

   4. Add the diced squash, cooked chickpeas, and hot stock. Stir, partially cover, and cook over medium-low heat for 18 to 20 minutes, until the squash is very tender.

5. 5

   5. Using a wooden spoon or masher, crush part of the squash and some of the chickpeas directly in the pot to thicken the locro, while keeping a rustic texture. Add the corn kernels and cook 5 minutes more.

6. 6

   6. Lower the heat and add the evaporated milk and half of the chopped mint. Cook for 3 minutes without letting it boil hard, just at a gentle heat to keep it creamy.

7. 7

   7. Meanwhile, heat a skillet over medium-high heat. Add the remaining tablespoon of vegetable oil and sauté the shrimp for 1 to 2 minutes per side, until pink and just cooked through. If desired, add the fresh ají amarillo strips during the last minute to perfume the pan.

8. 8

   8. Add the cubed fresh cheese and the remaining lime juice to the locro. Taste and adjust with the remaining salt and black pepper if needed.

9. 9

   9. Serve the locro very hot and top with the sautéed shrimp. Finish with the rest of the chopped mint and, if using, the fresh ají amarillo strips.

10. 10

    10. For an optional gratinated finish, transfer the locro to an oven-safe dish with the cheese on top and bake at 400°F / 200°C for 5 minutes; then add the shrimp and mint at the end.