Recipes

Guinness Spring Pea & Prawn Asopao with Corn and Avocado

paired with Guinness Extra Stout

Recipes & Pairings

Guinness Spring Pea & Prawn Asopao with Corn and Avocado

Created by Chef Yadira Garcia
Prep time
30 Mins
Cooking time
45 Mins
Serves
4-5

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.

Ingredients

1 Cup Prepared Sofrito

2 tablespoons of olive oil

1 large onion, diced

1 cup bell peppers, diced

2 teaspoon mashed garlic

1 tablespoon of finely chopped parsley or cilantro

2 ½ cups short grain rice, presoaked

1 Cup Sweet Peas

2 cups of tomato sauce

½ Cup Squash or West Indian Pumpkin, medium dice

Juice of 1 lime

½ cup of carrots, medium diced

3 teaspoons of salt

½ cup of green olives

½ teaspoon of pepper

½ teaspoon of 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

Prep time
30 Mins
Cooking time
45 Mins
Serves
4-5

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.

Preparation Stew:

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

2. 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.

3. 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:

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

2. 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.

3. 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:

1. 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.

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