Creamy shrimp mofongo with annatto and roasted pumpkin, topped with lime-pickled onion

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the pumpkin with 1 tablespoon olive oil, the dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes, turning halfway through, until golden and tender.

2. 2

   While the pumpkin roasts, place the red onion in a bowl with the lime juice, white vinegar, sugar, and 1/4 teaspoon salt. Mix well and let it sit for 15 to 20 minutes so it lightly pickles.

3. 3

   Season the shrimp with the ground annatto, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 finely chopped garlic cloves. Set aside while you make the mofongo.

4. 4

   Heat a deep skillet or pot with enough additional neutral oil for frying to 175 °C / 350 °F. Fry the green plantain slices in batches for 4 to 5 minutes, until cooked through but not too dark. Drain on paper towels.

5. 5

   In a large pilón or sturdy bowl, mash 6 garlic cloves with 2 tablespoons butter and 1 tablespoon olive oil into a paste. Add the fried plantains, 1/2 teaspoon salt, and the hot broth little by little. Mash until you get a soft, creamy mofongo, using most of the broth if needed.

6. 6

   In a large skillet, melt the remaining butter with the remaining tablespoon of olive oil over medium heat. Add the seasoned shrimp and cook for 2 to 3 minutes per side, until pink and just firm. Stir in 2 tablespoons of the pickling liquid from the onions to deglaze, then turn off the heat.

7. 7

   Serve a base of creamy mofongo on each plate. Top with the roasted pumpkin, then the annatto shrimp and some of their cooking butter.

8. 8

   Finish with the pickled onion, chopped culantro, and crumbled fresh white cheese. Adjust with an extra pinch of salt or pepper if desired and serve immediately.