Shrimp Broth with Cassava & Plantains — 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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and devein shrimp, reserving shells. Dice yellow onions and tomatoes. Mince garlic and aji amarillos. Thinly slice red onion into half-moons. Juice all 4 limes. Peel plantains and slice into 1cm rounds. Pick cilantro leaves.
Build 1
Toss red onion with juice of 1 lime, 2 tsp sugar, and a pinch of salt in a small bowl. Press down and rest 15 minutes until onion turns pink and tender.
Sear
Heat 1/4 cup neutral oil in a heavy pot over medium-high for 90 seconds. Add diced yellow onions and cook 4 minutes until softened. Stir in garlic, aji amarillos, achiote paste, cumin, paprika, and salt over medium for 60 seconds until fragrant.
Simmer
Add tomatoes, 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.
Build 2
Steam attieke in a heatproof bowl over boiling water for 8 minutes until grains plump and lift apart. Heat 1/2 cup oil in a large skillet over medium-high and fry plantain rounds in batches 3 minutes per side until deep gold and crisp at the edges. Drain on paper towels and salt lightly.
Plate
Bring broth back to a gentle simmer over medium-low, slide shrimp in, and poach 3 minutes until pink and just curled. Divide attieke between two bowls. Ladle broth and shrimp over the top, scatter pickled red onion and cilantro, and finish with plantain chips on the side and remaining lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.