Dominican Yuca Pastelón with Creole Garlic Shrimp and Pumpkin Layer

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Lightly grease a baking dish with 5 ml (1 tsp) oil and set aside.

2. 2

   2. Place the yuca in a pot with enough water and 5 g (about 1 tsp) salt. Boil over medium-high heat for 25 to 30 minutes, until very tender. Drain, remove any tough center fibers, and mash while hot with the butter and evaporated milk until smooth but firm. Set aside.

3. 3

   3. While the yuca cooks, place the pumpkin in a medium skillet with 15 ml (1 tbsp) oil, half of the red onion, half of the sweet peppers, half of the garlic, a pinch of salt, and a pinch of black pepper. Cook over medium heat for 10 to 12 minutes, stirring, until the pumpkin is tender. Lightly mash with a fork to make a rustic layer and mix in 2 tablespoons of the chopped cilantro. Set aside.

4. 4

   4. Season the shrimp with the lemon juice, dried oregano, the remaining salt, and black pepper. Let rest for 10 minutes.

5. 5

   5. In a large skillet, heat the remaining 15 ml (1 tbsp) oil over medium heat. Sauté the rest of the red onion, sweet peppers, and garlic for 2 to 3 minutes. Add the diced tomato and tomato paste, and cook 4 more minutes until you have a thick sofrito.

6. 6

   6. Add the seasoned shrimp to the skillet and cook for 3 to 4 minutes, stirring, until pink and just cooked through. Stir in the remaining chopped cilantro and remove from the heat.

7. 7

   7. Assemble the pastelón in the baking dish: spread half of the mashed yuca on the bottom, then add all of the pumpkin mixture, top with the shrimp and sofrito, and finish with the remaining yuca. Cover with the shredded mozzarella cheese.

8. 8

   8. Bake at 200°C / 400°F for 18 to 20 minutes, until the cheese is melted and the top is lightly golden. For deeper color, broil 2 to 3 additional minutes, watching closely.

9. 9

   9. Let the pastelón rest for 8 to 10 minutes before slicing so it holds its shape. Serve hot.