Yuca Pastelón with Shrimp in Coconut Sofrito and Casabe Crust

Instructions

1. 1

   1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish about 33 x 23 cm / 13 x 9 inches with the oil for greasing.

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   2. Place the yuca in a large pot with enough water to cover it and add 1 teaspoon of the salt. Boil over medium-high heat for 20 to 25 minutes, until very tender. Drain well and remove any tough inner fibers.

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   3. Mash the hot yuca with the butter, milk, and 1 tablespoon of the olive oil until thick and fairly smooth. Set aside.

4. 4

   4. Season the shrimp with half of the garlic, the dried oregano, sweet paprika, black pepper, and 1/2 teaspoon of salt.

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   5. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion, green bell pepper, sweet peppers, and the rest of the garlic. Cook for 4 to 5 minutes, stirring, until the vegetables soften.

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   6. Stir in the Puerto Rican sofrito and tomato paste. Cook for 2 minutes to concentrate the flavors. Add the coconut milk and cook for 3 more minutes over medium heat.

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   7. Add the seasoned shrimp to the skillet and cook for 3 to 4 minutes, just until they turn opaque and are cooked through. Stir in the fresh cilantro and remove from the heat.

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   8. Spread half of the mashed yuca in the prepared dish. Spoon the shrimp mixture and its sauce evenly over it. Sprinkle 100 g / 3 1/2 oz of the shredded cheese over the shrimp.

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   9. Cover with the remaining mashed yuca, smoothing the surface gently with a spoon. Scatter the crushed casabe on top, then add the remaining shredded cheese.

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    10. Bake for 18 to 22 minutes at 375°F (190°C), until the cheese is melted and the edges are bubbling. For deeper color, broil for 2 to 3 additional minutes at 425°F (220°C), watching closely.

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    11. Let the pastelón rest for 8 minutes before serving so it sets and slices more neatly.