GUINNESS SPRING PREA & PRAWN ASOPAO WITH CORN AND AVOCADO

Name: GUINNESS SPRING PREA & PRAWN ASOPAO WITH CORN AND AVOCADO
Prep time: PT30 mins
Cook time: PT45 mins
Total time: PT30 minsPT45 mins
Yield: 4-5
Ingredients: 1 Cup Prepared Sofrito; 2 tablespoons Olive oil; 1 Large onion, diced; 1 cup Bell peppers, diced; 2 teaspoon Mashed garlic; 1 tablespoon Finely chopped parsley or cilantro; 2 ½ cups Short grain rice, presoaked; 1 Cup Sweet Peas; 2 cups Tomato sauce; ½ Cup Squash or West Indian Pumpkin, medium dice; Juice of 1 lime; ½ cup Carrots, medium diced; 3 teaspoons Salt; ½ cup Green olives; ½ teaspoon Pepper; ½ teaspoon Turmeric; 3 Quarts of boiling shrimp stock; Corn and Avocado; 2 Ears of corn; 1 Poblano pepper, cut into small pieces; 1/2 Red onion, thinly sliced; 2 teaspoons Olive oil; 2 Pinches kosher salt + freshly ground black pepper; 1 Large or 2 small avocado, cut into small dice; 1/2 cup Cherry tomatoes, halved or quartered; 2 tablespoons Lime juice, plus lime wedges for serving; 1/2 Teaspoon Honey; 1 teaspoon Cayenne or Aleppo pepper, to taste; 1/4 cup Extra virgin olive oil; 1 Handful fresh basil and mint leaves, roughly torn

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"A modern take on traditional Caribbean Island stew, paired with Guinness Extra Stout."

Featured Beer:

GUINNESS EXTRA STOUT

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"A modern take on traditional Caribbean Island stew, paired with Guinness Extra Stout."

Featured Beer:

GUINNESS EXTRA STOUT

Chef Yadira Garcia is a Dominican, Bronx-born chef. Her Baltimore Blonde Asopao (Ah-So-Pao) is a modern take on the more traditional and famous Caribbean Island stew, akin to a Latin risotto. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.

Featured Beer:

GUINNESS EXTRA STOUT

Guinness Spring Prea & Prawn Asopao With Corn And Avocado Listing

Difficulty

Hard

Prep Time

30 mins

Serves

4-5

Cooking Time

45 mins

Ingredients

1 Cup Prepared Sofrito

2 tablespoons Olive oil

1 Large onion, diced

1 cup Bell peppers, diced

2 teaspoon Mashed garlic

1 tablespoon Finely chopped parsley or cilantro

2 ½ cups Short grain rice, presoaked

1 Cup Sweet Peas

2 cups Tomato sauce

½ Cup Squash or West Indian Pumpkin, medium dice

Juice of 1 lime

½ cup Carrots, medium diced

3 teaspoons Salt

½ cup Green olives

½ teaspoon Pepper

½ teaspoon Turmeric

3 Quarts of boiling shrimp stock

Corn and Avocado

2 Ears of corn

1 Poblano pepper, cut into small pieces

1/2 Red onion, thinly sliced

2 teaspoons Olive oil

2 Pinches kosher salt + freshly ground black pepper

1 Large or 2 small avocado, cut into small dice

1/2 cup Cherry tomatoes, halved or quartered

2 tablespoons Lime juice, plus lime wedges for serving

1/2 Teaspoon Honey

1 teaspoon Cayenne or Aleppo pepper, to taste

1/4 cup Extra virgin olive oil

1 Handful fresh basil and mint leaves, roughly torn

Chili Garlic Prawns

6 tablespoons Olive oil, divided, plus more for grill

2 Garlic cloves, finely chopped

2 tablespoons Finely chopped fresh parsley

½ teaspoon Crushed red pepper flakes

6 Head-on, tail-on prawns or jumbo shrimp (½–1 pounds)

Kosher salt and freshly ground black pepper

Flaky sea salt

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Method

Preparation Stew

Heat the oil over medium heat in a 3/4 qt [3 lt] pot. Add prepared sofrito, let simmer for 1 minute.

Add turmeric, pumpkin, carrot, olives, peas, rice, lime juice rice and tomato sauce to the pot, mix well. Pour 2 quarts of water bring to a boil.

Bring To medium-high flame and cover, until rice is tender and the dish has the consistency of a thick soup, about 25-30 minutes.

Note: If the rice still feels hard, add additional boiling water or vegetable stock until the desired consistency and thickness is reached!

Preparation Prawns

Prepare the grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 Tbsp. oil in a medium bowl.

Working one at a time, use kitchen shears to cut along the length of the back of each prawn just deep enough into flesh to expose the vein; remove. Toss prawns with remaining 2 Tbsp. oil in another medium bowl; season with kosher salt and pepper.

Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes. Transfer to bowl with garlic-parsley mixture and toss to coat; season with kosher salt and pepper. Transfer prawns to a serving platter and pour garlic-parsley mixture over; sprinkle with sea salt. Serve with lemon wedges for squeezing over.

Preparation Charred Corn + Avocado

Broil the corn, poblano and red onion for 3-5 minutes, shaking the pan a few times. Looking for a char in a couple of spots. Remove the pan, add the avocado and broil for a minute or two longer.

To make vinaigrette whisk together lime juice, honey and cayenne then slowly drizzle in the evoo whisking until emulsified. Season to taste.

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GUINNESS SPRING PREA & PRAWN ASOPAO WITH CORN AND AVOCADO

"A modern take on traditional Caribbean Island stew, paired with Guinness Extra Stout."