Dinner
Citrus Shrimp Broth Bowl
Attieke Encebollado
Ivory Coast's fermented attieke cassava cradles a bowl of Ecuadorian shrimp encebollado broth that simmers smoky tomato, achiote, and lime, finished with sharp pickled red onion and crisp plantain chips.
$8
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
720Calories
38gProtein
22gFat
96gCarbs
14gSugar
9gFiber
980mgSodium
195mgChol
0gSat Fat
Goes well with
Sauvignon Blanc
local
Brewed Hibiscus Tea (Agua de Jamaica)
international
dairy-free
nut-free
pescatarian
gluten-free
high-protein
fusion-kitchen
Instructions
1
Prep
Peel and devein shrimp, reserving shells. Dice yellow onion and tomatoes. Mince garlic and aji amarillo. Thinly slice red onion into half-moons. Juice both limes. Peel plantain and slice into 1cm rounds. Pick cilantro leaves.
2
Build 1
Toss red onion with juice of half a lime, sugar, and a pinch of salt in a small bowl. Press down and rest 15 minutes until onion turns pink and tender.
3
Sear
Heat 2 tbsp neutral oil in a heavy pot over medium-high 90 seconds. Add yellow onion and cook 3 minutes until softened. Stir in garlic, aji amarillo, achiote paste, cumin, paprika, and salt over medium 60 seconds until fragrant.
4
Simmer
Add tomato, tomato paste, shrimp shells, and seafood stock. Bring to a boil, then reduce to low and simmer 12 minutes until the broth turns deep red-orange. Strain through a sieve, pressing solids, then return broth to the pot.
5
Build 2
Steam attieke in a heatproof bowl over boiling water for 8 minutes until grains plump and lift apart. Heat 60ml oil in a small skillet over medium-high and fry plantain rounds 3 minutes per side until deep gold and crisp at the edges. Drain on paper towels and salt lightly.
6
Plate
Bring broth back to a gentle simmer over medium-low, slide shrimp in, and poach 3 minutes until pink and just curled. Mound attieke in a bowl. Ladle broth and shrimp over the top, scatter pickled red onion and cilantro, and finish with plantain chips on the side and remaining lime in wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g10 oz raw shrimp
- 160g6 oz dry attieke
- 22 small yellow onion
- 11 small red onion
- 66 garlic cloves
- 44 ripe Roma tomatoes
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp achiote paste
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp sweet paprika
- 1 tsp1 tsp kosher salt
- 22 fresh aji amarillo chili
- 44 fresh limes
- 600ml1 1/4 cup seafood stock
- 4 tbsp4 tbsp neutral oil
- 22 ripe yellow plantain
- 120ml1/4 cup neutral oil
- 20g1/3 cup cilantro leaves
- 2 tsp2 tsp granulated sugar
