Shrimp Locro with Toasted Corn and Cilantro Oil

Instructions

1. 1

   1. Preheat the oven to 180 °C / 350 °F. Spread 100 g (about 2/3 cup) of the corn on a small tray, toss it with 15 ml (1 tbsp) vegetable oil and a pinch of salt, and roast for 12 to 15 minutes, stirring once, until golden and toasted. Set aside.

2. 2

   2. Meanwhile, make the cilantro oil: blend the culantro or cilantro with 45 ml (3 tbsp) vegetable oil, half of the lime juice, and a pinch of salt until smooth and pourable. Set aside.

3. 3

   3. Season the shrimp with 5 ml (1 tsp) achiote oil, half of the garlic, 1 g (1/4 tsp) cumin, black pepper, and a pinch of salt. Let rest for 10 minutes while you start the locro.

4. 4

   4. In a medium pot, heat 25 ml (1 tbsp + 2 tsp) achiote oil over medium heat. Add the white onion and cook for 5 minutes until translucent. Stir in the remaining garlic, the rest of the cumin, and the dried oregano; cook for 1 more minute.

5. 5

   5. Add the diced potatoes, grated potatoes, and the remaining 150 g (about 1 cup) corn. Stir well to coat with the sofrito. Pour in the hot vegetable broth or water, add the remaining salt, and cook over medium-low heat for 18 to 22 minutes, until the potatoes are very tender.

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   6. Using a wooden spoon, mash part of the potatoes directly in the pot to thicken the soup. Add the whole milk and ground toasted peanuts, stir well, and cook for 5 more minutes over low heat without letting it boil vigorously.

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   7. Add the crumbled fresh cheese and stir gently until softened and the locro becomes creamy. Adjust with more salt or black pepper if needed. Add the remaining lime juice to brighten the flavor.

8. 8

   8. In a separate skillet, heat the remaining achiote oil over medium-high heat. Sauté the shrimp for 1 to 2 minutes per side, until pink and just cooked through.

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   9. Serve the locro piping hot in soup bowls, top with the shrimp, and finish with the toasted corn and spoonfuls of cilantro oil. If you like, lightly swirl the green oil in just before eating to perfume the whole soup.