Creamy Hominy with Coconut Shrimp, Tree Tomato Chili and Crispy Green Plantain

Instructions

1. 1

   1. For the tree tomato chili, combine the chopped tree tomato, 60 g red onion sliced thinly, the red chili, 10 g cilantro, 15 ml (1 tbsp) lime juice, and 1 g salt in a bowl. Let it rest for 15 minutes while you continue with the recipe.

2. 2

   2. Peel the green plantain and slice it very thinly. Heat the vegetable oil to 350 °F / 175 °C in a small pot or deep skillet and fry the slices in batches for 2 to 3 minutes, until golden and crisp. Drain on paper towels and season with a pinch of salt.

3. 3

   3. Season the shrimp with cumin, oregano, 2 g salt, black pepper, and 15 ml (1 tbsp) lime juice. Let stand for 10 minutes.

4. 4

   4. Blend the fresh corn kernels with 120 ml (1/2 cup) coconut milk, the fine cornmeal, and 120 ml (1/2 cup) vegetable broth or water until smooth.

5. 5

   5. In a large saucepan, heat 15 ml (1 tbsp) annatto oil and the butter over medium heat. Sauté 120 g diced red onion for 4 minutes. Add half of the chopped garlic and cook 1 minute more.

6. 6

   6. Add the blended corn mixture to the saucepan and cook for 5 minutes, stirring often. Stir in the cooked hominy, the remaining hot vegetable broth or water, 120 ml (1/2 cup) coconut milk, the heavy cream, and 3 g salt. Cook over low heat for 10 minutes until creamy.

7. 7

   7. Add the crumbled fresh cheese to the creamy hominy and stir gently until partially melted. Taste and adjust with more salt if needed. Keep warm over very low heat.

8. 8

   8. In a wide skillet, heat the remaining annatto oil over medium-high heat. Add the remaining red onion and cook for 2 minutes. Stir in the remaining garlic and sauté for 30 seconds. Add the shrimp and cook for 2 minutes per side, until pink and just firm.

9. 9

   9. Pour any remaining seasoning liquid into the shrimp skillet, stir for 30 seconds, and turn off the heat. Add the remaining chopped cilantro for a fresh finish.

10. 10

    10. Spoon a generous layer of creamy hominy onto each plate, top with the coconut shrimp, add a spoonful of tree tomato chili, and finish with the crispy green plantain. Serve immediately.