Recipe

Corn Stuffed Mushrooms Recipe

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Ingredients

Directions

Step #1 Peel the Boniato & cut in 1/2-inch-square cubes, place this in cold water to cover in a suitable pot, along with 1 tsp of salt and place over med-heat/flame.
Step #2 Bring to a boil, & reduce the heat to allow the Boniato to simmer.
Step #3 Cook for 18 to 20 mins or until tender when pierced.
Step #4 In a large skillet heat the olive oil over low flame for 1 min before adding the achiote.
Step #5 Cook for 30 seconds to flavor and color the oil a light red.
Step #6 Add the sliced onion & cook slowly 10 mins until caramelized.
Step #7 Cut the corn from the cob & reserve.
Step #8 Add the garlic, red pepper, jalapeno, cut cobs, coconut milk and condensed milk & Spice up this with salt & pepper.
Step #9 Reduce the heat and simmer 15 to 18 mins on medium.
Step #10 Remove the cobs at the end of the simmering time.
Step #11 Add the raw corn & shrimp, & let simmer slowly to cook an extra 3 mins, being careful not to overcook the shrimp.
Step #12 Spoon some cooked Boniato onto plates & ladle some corn sofrito over the top.
Step #13 This recipe yields 6 portions.
Step #14 --.
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