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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Ecuadorean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Annatto Oil - In a small saucepan, combine 1 cup corn oil and 1/4 cup annatto seeds and bring to a simmer over low heat. Remove from the heat, cover and let cool. Strain the annatto-infused oil into a jar. Makes 1 Cup. | 2. Tangy Corn Salsa - In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen. Drain and let cool; pat dry. In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice. Season with salt and pepper and let stand at least 1 hour before serving. Makes about 1 1/2 cups. | 3. Chowder - In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, the scallions, lime juice and 1 teaspoon of salt. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours. | 4. In a food processor, puree the corn with the milk. Pour the puree through a coarse strainer, pressing on the solids to extract as much liquid as possible. | 5. Heat the Annatto Oil in a large sauce-pan or enameled cast-iron casserole. Add the remaining garlic, onion, bell pepper and cumin and cook over moderate heat, stirring, until the vegetables are slightly softened, about 5 minutes. Stir in the tomatoes and cook for 2 minutes longer. Add the corn milk, stock, plantain, cilantro and cayenne and bring to a boil. Simmer over moderately low heat until very flavorful, about 20 minutes. | 6. Pour the soup through a coarse strainer. Working in batches, puree the vegetables in a blender. Return the puree and the strained broth to the saucepan and bring to a simmer. Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes. Season with salt and serve in warmed soup plates or bowls with the Tangy Corn Salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1	lb	shelled deveined	321.8674	4.1253	61.6988	4.5787
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
scallion	2		minced	64.0	14.68	3.66	0.38
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
salt				-	-	-	-
corn kernel	2	cups	thawed	369.42	72.9534	10.2084	4.0044
milk	2	cups		297.68	23.3264	15.372	15.9576
annatto oil	2	tablespoons		-	-	-	-
red onion	1		chopped	60.0	14.01	1.65	0.15
red bell pepper	1		chopped	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
plum tomato	3		peeled seeded chopped	-	-	-	-
chicken broth	6	cups	low sodium	468.72	11.34	66.8304	15.7248
plantain	1		green peeled grated	218.38	57.0831	2.327	0.6623
cilantro leaf	2	tablespoons		0.46	0.0734	0.0426	0.0104
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
corn kernel	1	cup	thawed	369.42	72.9534	10.2084	4.0044
plum tomato	3		peeled seeded chopped	-	-	-	-
scallion	2		minced	64.0	14.68	3.66	0.38
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
lime juice	2 1/2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.