Corn Sofrito And Shrimp

Recipe Ingredients

1 lb	454g / 16oz	Boniato (Caribbean white sweet potato)
1 teaspoon	5ml	Salt
4 tablespoons	60ml	Olive oil
1 tablespoon	15ml	Ground achiote seed
2		Sweet onions, Vidalia or other type - cut 1/2" dice
2		Fresh raw corn ears - husks, silk removed
3		Garlic cloves - finely minced
2		Fresh jalapeno peppers - finely diced
1		Sweet red bell pepper - thinly julienned
1/2 cup	118ml	Unsweetened coconut milk
1/2 cup	118ml	Sweetened condensed milk
1 lb	454g / 16oz	Large fresh shrimp - (16 to 20 size) - peeled, deveined
		Sea salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Peel the Boniato and cut in 1/2-inch-square cubes, place in cold water to cover in a suitable pot, along with 1 teaspoon of salt and place over medium heat. Bring to a boil, and reduce the heat to allow the Boniato to simmer. Cook for 18 to 20 minutes or until tender when pierced.

In a large skillet heat the olive oil over low flame for 1 minute before adding the achiote. Cook for 30 seconds to flavor and color the oil a light red. Add the diced onion and cook slowly 10 minutes until caramelized.

Cut the corn from the cob and reserve. Add the garlic, jalapeno, red pepper, cut cobs, coconut milk and condensed milk and season with salt and pepper. Reduce the heat and simmer 15 to 18 minutes on medium. Remove the cobs at the end of the simmering time.

Add the raw corn and shrimp, and simmer slowly to cook an additional 3 minutes, being careful not to overcook the shrimp.

Spoon some cooked Boniato onto plates and ladle some corn sofrito over the top.

This recipe yields 6 portions.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C23)

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