Smoky Shrimp Quibebe with Toasted Coconut Rice and Hearts of Palm Vinaigrette

Instructions

1. 1

   1. In a bowl, mix the shrimp with 15 ml (1 tbsp) lime juice, 6 g (2 tsp) minced garlic, smoked paprika, 3 g (1/2 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) olive oil. Refrigerate for 15 minutes.

2. 2

   2. For the quibebe, place the pumpkin, cassava, 120 g (about 3/4 cup) chopped onion, 6 g (2 tsp) garlic, cumin, and 700 ml (3 cups) vegetable broth or water in a medium pot. Bring to a boil, reduce the heat, and cook covered for 20 to 25 minutes, until the pumpkin and cassava are very tender.

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   3. Meanwhile, make the toasted coconut rice. Heat a saucepan with 15 ml (1 tbsp) olive oil over medium heat. Add 60 g (about 1/2 cup) chopped onion and sauté for 2 minutes. Stir in the shredded coconut and toast for 1 to 2 minutes, stirring, until lightly golden. Add the white rice and stir for 1 minute.

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   4. Pour 360 ml (1 1/2 cups) water into the rice pan, add 2 g (1/4 tsp) salt, bring to a boil, cover, and cook over low heat for 15 to 18 minutes, until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

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   5. For the vinaigrette, combine the hearts of palm, tomato, red onion, remaining chopped cilantro, 15 ml (1 tbsp) lime juice, white wine vinegar, 15 ml (1 tbsp) olive oil, brown sugar if using, 2 g (1/4 tsp) salt, and a pinch of black pepper in a bowl. Mix and set aside.

6. 6

   6. When the pumpkin and cassava are tender, remove from the heat. Add the coconut milk and butter. Blend with an immersion blender or mash very well until thick and rustic. If it is too dense, add a little more hot broth or water. Adjust with 3 g (1/2 tsp) salt and pepper to taste.

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   7. Heat a large skillet over medium-high heat. Cook the marinated shrimp for 1 to 2 minutes per side, until pink and just firm. Safe internal temperature for shrimp should reach 145°F (63°C).

8. 8

   8. If you want a warm plated presentation from the oven, preheat the oven to 200°F (95°C) and keep the plates or rice warm for 5 minutes; this is optional for the recipe.

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   9. Serve a generous layer of quibebe on each plate, top with the toasted coconut rice, and arrange the shrimp over it. Finish with spoonfuls of hearts of palm vinaigrette on top or on the side. Serve immediately.