Ingredients
- 3 pounds of large whole shrimp
- 2 unripe plantains, peeled and sliced
- 1 1/2 pounds of auyama (West Indies pumpkin), peeled and cubed
- 1 teaspoon of dry oregano
- 4 sprigs of thyme
- 4 cloves of garlic, crushed
- 1 pound of waxy potatoes, peeled and cubed
- 2 pounds of assorted shellfish and seafood (see notes)
- 1 sprig of cilantro
- 1 teaspoon of lime juice
- Salt
- Pepper
Preparation
Step 1
Shell the shrimp and separate shells/heads from the rest. Return shrimp tails to the refrigerator.
Boil the shells and heads over low heat in 2 quarts of water for 45 minutes, frequently replenishing the water to maintain the same level.
Sieve to separate the liquid from the solids. Throw away the solids.
Return the broth to the heat, add oregano, thyme and garlic.
Add the plantains and half the pumpkin to the liquid and boil until everything is cooked through. Add water as it becomes necessary to maintain the same level.
Remove from the heat and cool to room temperature.
Remove the thyme and blend until all the solids have dissolved.
Return to the heat and add the potatoes and remaining pumpkin, simmering over low heat until the solids are cooked through.
Add the shellfish and shrimp tails. Simmer until the shrimp turns bright pink.
Stir in cilantro and lime juice, season with salt and pepper to taste.
Notes
Pick whatever shellfish and seafood you like, mine included mussels, lobster and scallops. You may also add bits of fish of your choice.