Quinoa and Shrimp Locro with Roasted Figleaf Gourd and Lemon Verbena Chili Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the figleaf gourd on a tray and toss it with 15 ml (1 tbsp) annatto oil, 1 g (1/8 tsp) salt, and a pinch of black pepper. Roast for 20 to 25 minutes at 220 °C / 425 °F until tender and lightly browned.

2. 2

   While the gourd roasts, season the shrimp with 15 ml (1 tbsp) lemon juice, 2 g (1/4 tsp) salt, 1 g (1/2 tsp) black pepper, half of the cumin, and half of the chopped garlic. Let stand for 10 minutes.

3. 3

   In a large pot, heat 15 ml (1 tbsp) annatto oil over medium heat. Add 120 g (about 3/4 cup) of the white onion and cook for 4 minutes. Stir in the remaining garlic, the remaining cumin, and the dried oregano; cook 1 minute more.

4. 4

   Add the rinsed quinoa and potatoes. Pour in the hot vegetable broth or water, add 4 g (3/4 tsp) salt, and cook over medium-low heat for 25 minutes, stirring occasionally, until the potatoes are very tender and the quinoa is cooked.

5. 5

   Mash some of the potatoes directly in the pot with a spoon or masher to create a creamy texture. Stir in the milk, fresh cheese, and ground toasted peanuts. Cook 5 more minutes over low heat, stirring until the locro is smooth and cohesive.

6. 6

   For the lemon verbena chili sauce, combine the red chili, fresh lemon verbena, cilantro, the remaining 60 g (about 1/2 cup) white onion, 15 ml (1 tbsp) lemon juice, 2 g (1/4 tsp) salt, and 2 to 3 tablespoons of hot broth from the pot in a mortar or food processor. Grind or pulse into a rustic, aromatic sauce.

7. 7

   In a hot skillet, sauté the marinated shrimp for 2 to 3 minutes with their marinade, until pink and just cooked through. Do not overcook.

8. 8

   Stir half of the roasted figleaf gourd into the locro. Serve the locro in bowls and top with the shrimp, the remaining roasted gourd, and a spoonful of the lemon verbena chili sauce. Finish with extra cilantro if desired.

9. 9

   Serve hot. If reheating, warm gently over low heat until the center reaches at least 74 °C / 165 °F, without a strong boil so the shrimp stay tender.