Andean Sunday Supper

1. FINAL MENU

• Name of the meal: Andean Sunday Supper
• Cuisine: Latin American
• Serve time: 5:00 PM

This meal pairs a quick, fragrant pan-seared shrimp as the centerpiece with coconut-lime rice and seasoned black beans that hold while you finish fragile elements. Sweet plantains are fried to golden softness and a crisp jicama–orange salad is dressed at the last minute for contrast. The composition balances bright citrus, cilantro, gentle garlic and a touch of smoky paprika so everyone (including children) can eat the shared base; adults add heat at the table.

• Pan-Seared Garlic-Lime Shrimp with Cilantro-Lime Butter
• Coconut-Lime Rice
• Quick Seasoned Black Beans (canned)
• Fried Sweet Plantains (Maduros)
• Jicama–Orange Salad with Avocado and Lime (finish-to-order)
• Warm Corn Tortillas
• Pineapple Agua Fresca (kid-friendly drink)
• Chilean Sauvignon Blanc, 1 bottle (adult beverage)

2. FULLY EXECUTABLE RECIPES

Pan-Seared Garlic-Lime Shrimp with Cilantro-Lime Butter

Equipment

• 12" heavy skillet (preferably stainless steel or cast-iron)
• Small bowl
• Tongs
• Instant-read thermometer (optional)
• Measuring spoons

Ingredients (serves 4; makes leftovers)

• 2 lb peeled, deveined medium-large raw shrimp (about 20–24 count), chilled
• 2 tablespoons olive oil⁺
• 4 tablespoons (1/4 cup) unsalted butter⁺
• 4 cloves garlic, minced⁺ (about 1 1/2 tablespoons)
• 1 teaspoon ground cumin⁺
• 1 teaspoon smoked paprika (or regular paprika)
• 2 teaspoons kosher salt⁺
• 1 teaspoon freshly ground black pepper⁺
• Juice of 2 limes (about 4 tablespoons)⁺
• 1/2 cup cilantro, finely chopped⁺
• Lime wedges for serving (from the limes above)⁺

Practical substitutions

• If peeled shrimp are unavailable, buy 2.5 lb shrimp with shells and peel them; add 10 minutes. For smoked paprika substitute 1 tsp regular paprika + 1/8 tsp chipotle powder (optional, for adult at-table heat only).

Cooking / Baking

• Total cook time: 12 minutes active (plus 10 minutes mise en place)

Instructions

1. Remove shrimp from fridge and pat dry on paper towels (2 minutes).
2. In a small bowl, mix minced garlic, cumin, smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss shrimp with this mixture and the olive oil; set bowl next to stove (2 minutes).
3. Heat the 12" skillet over medium-high until hot (1–2 minutes). Add 2 tablespoons unsalted butter; when foaming, add half the shrimp in a single layer. Sear 1.5–2 minutes per side until pink and opaque and internal temp ~125–135°F (carryover to 140°F) depending on size. Remove to a warm plate. Repeat with remaining shrimp, wiping pan if needed and adding remaining 2 tablespoons butter for second batch (6–8 minutes total cooking time).
4. Return all shrimp to skillet off heat, squeeze lime juice over, add chopped cilantro, toss for 15–20 seconds to coat. Adjust seasoning: add remaining 1 teaspoon salt and 1/2 teaspoon pepper if desired. Transfer to serving platter (1–2 minutes).
5. Serve immediately; this dish is finish-to-order and should hit the table within a few minutes of serving.

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Coconut-Lime Rice

Not low-carb: rice.

Equipment

• Medium saucepan with tight-fitting lid (2–3 quart)
• Fine-mesh strainer
• Measuring cup and spoons
• Spoon

Ingredients

• 2 cups long-grain white rice (rinsed)
• 1 (13.5 oz) can full-fat coconut milk
• 2 1/3 cups water
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons kosher salt
• 1 tablespoon unsalted butter⁺
• Zest of 1 lime (about 1 teaspoon)⁺
• 1 tablespoon fresh lime juice (about 1/2 lime)⁺
• 1/4 cup cilantro, chopped, stirred in at finish⁺

Substitutions

• If coconut milk cans are inconsistent at your store, substitute 1 3/4 cups unsweetened coconut milk beverage + 3/4 cup whole milk.

Cooking / Baking

• Total cook time: 30 minutes (5 min prep, 20 min simmer, 5 min rest)

Instructions

1. Rinse rice under cold water in a fine-mesh strainer until water runs mostly clear (1–2 minutes).
2. In saucepan combine rinsed rice, can of coconut milk, 2 1/3 cups water, sugar and salt. Stir to combine (1 minute).
3. Bring to a boil over medium-high heat, uncovered (about 4 minutes). When it reaches a steady boil, reduce heat to low, cover tightly, and simmer 18–20 minutes without lifting the lid.
4. Remove from heat, keep covered and let rest 5 minutes. Fluff with fork, stir in butter, lime zest, lime juice and chopped cilantro. Hold covered until service (2 minutes).

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Quick Seasoned Black Beans (Canned)

Not pescatarian: chicken.

Not low-carb: beans.

Equipment

• Medium saucepan (2–3 quart)
• Wooden spoon
• Measuring spoons

Ingredients

• 3 (15 oz) cans black beans, drained and rinsed
• 1 tablespoon olive oil⁺
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced⁺
• 1 1/2 teaspoons ground cumin⁺
• 1 bay leaf
• 1/2 cup low-sodium chicken or vegetable broth (or water)⁺
• 1 1/2 teaspoons kosher salt⁺
• 1 tablespoon fresh lime juice (from limes above)⁺
• 2 tablespoons chopped cilantro, for garnish⁺

Substitutions

• If low-sodium broth is unavailable, use water and add 1/2 teaspoon more salt.

Cooking / Baking

• Total cook time: 25 minutes

Instructions

1. Heat saucepan over medium heat and add 1 tablespoon olive oil. Add chopped onion and sauté 4–5 minutes until soft and translucent.
2. Add minced garlic and cumin; cook 30 seconds until fragrant.
3. Add drained beans, bay leaf and 1/2 cup broth. Bring to a gentle simmer, cover partially, and simmer 12–15 minutes, stirring occasionally. Mash about 1 cup of the beans against the pan with the back of a spoon to thicken the sauce slightly.
4. Remove bay leaf, stir in lime juice and salt. Taste and adjust salt as needed. Sprinkle chopped cilantro just before serving. Hold warm; beans will hold for ~15 minutes.

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Fried Sweet Plantains (Maduros)

Not low-carb: plantains.

Equipment

• Large nonstick or cast-iron skillet (10–12")
• Tongs or slotted spatula
• Paper towels
• Cutting board and knife

Ingredients

• 3 ripe yellow-to-black-spotted plantains (about 1.25–1.75 lb total)
• 6 tablespoons vegetable oil (canola or neutral oil)
• 2 tablespoons unsalted butter⁺ (optional for glazing)
• 1/2 teaspoon kosher salt⁺

Substitutions

• If plantains are very underripe, choose ones with more black spots; underripe plantains will be starchy rather than sweet.

Cooking / Baking

• Total cook time: 17 minutes (5 min prep, 12 min cook)

Instructions

1. Peel plantains: cut off ends, slice lengthwise through skin and remove. Slice diagonally into 1/2" thick pieces (about 5–6 per plantain) (3–4 minutes).
2. Heat oil in the 10–12" skillet over medium heat until shimmering but not smoking.
3. Add plantain slices in a single layer (do two batches if needed). Fry 3–4 minutes per side until deep golden and caramelized. Use tongs to flip. Total frying per batch ~8 minutes.
4. Transfer to paper towels; immediately add butter (if using) and sprinkle 1/2 teaspoon salt over the warm plantains; toss gently to coat. Serve hot — these are best finished near service.

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Jicama–Orange Salad with Avocado and Lime (finish-to-order)

Not low-carb: orange.

Equipment

• Medium bowl
• Chef's knife
• Citrus reamer
• Salad servers

Ingredients

• 1 small jicama (about 1 lb), peeled and cut into matchsticks (or substitute 1 large English cucumber)
• 2 navel oranges, segmented
• 2 ripe avocados, peeled and diced
• 2 tablespoons extra-virgin olive oil⁺
• 1 tablespoon fresh lime juice (from limes above)⁺
• 2 tablespoons chopped cilantro⁺
• 1 teaspoon kosher salt⁺
• 1/2 teaspoon freshly ground black pepper⁺

Substitutions

• If jicama is unavailable, use 1 large cucumber for crunch; reduce salt to 3/4 teaspoon.

Cooking / Baking

• Total cook time: 8 minutes (all prep; dressing at the finish)

Instructions

1. Just before serving, combine jicama, orange segments and cilantro in a bowl (2 minutes).
2. Whisk olive oil, lime juice, salt and pepper in a small bowl and pour over salad; toss gently.
3. Fold in diced avocado last to avoid crushing (30 seconds). Serve immediately.

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Warm Corn Tortillas

Not low-carb: corn.

Equipment

• Cast-iron skillet or comal (10")
• Tongs

Ingredients

• 12 corn tortillas (store-bought)

Cooking / Baking

• Total cook time: 3 minutes (heat just before serving)

Instructions

1. Heat skillet over medium-high. Warm tortillas one at a time, 20–30 seconds per side, stacking in a towel to keep warm. Serve immediately.

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Pineapple Agua Fresca (kid-friendly)

Not low-carb: pineapple.

Equipment

• Blender
• Fine-mesh strainer (optional)
• Pitcher
• Measuring cups

Ingredients (yields ~6 cups)

• 1 medium fresh pineapple, peeled and cored (about 3 cups packed chunks)
• 6 cups cold water
• 2 tablespoons granulated sugar
• Juice of 1 lime (about 1 tablespoon)⁺
• Ice for serving

Substitutions

• If fresh pineapple is unavailable, use 20 oz canned pineapple chunks in juice (drain and use 2 1/2 cups).

Cooking / Baking

• Total active time: 10 minutes (plus chill on ice)

Instructions

1. Put pineapple chunks, 1 cup water and sugar in blender; blend until smooth (45–60 seconds).
2. Strain through fine-mesh if a smoother drink is desired. Pour into pitcher, add remaining 5 cups cold water and lime juice, stir. Chill briefly or serve over ice. Serve cold.

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Adult Beverage: Chilean Sauvignon Blanc

Not no pork, no alcohol: sauvignon.

Equipment

• Wine glasses

Ingredients

• 1 bottle Chilean Sauvignon Blanc (750 ml), chilled

Cooking / Baking

• Total cook time: none (purchase & chill)

Instructions

1. Chill bottle thoroughly in fridge or ice bucket. Serve chilled in wine glasses.

3. LINEAR TIMELINE (4:20 PM–5:00 PM)

• 4:20 PM: Coconut-Lime Rice — Rinse 2 cups rice and start rice: combine rice, 13.5 oz coconut milk, 2 1/3 cups water, sugar and 1 1/2 tsp salt in saucepan; bring to boil.
• 4:24 PM: Coconut-Lime Rice — Reduce heat to low, cover and simmer rice 18–20 minutes.
• 4:25 PM: Quick Black Beans — Heat 1 tbsp olive oil in saucepan; start chopping 1 medium onion. Add onion to pan and sauté.
• 4:30 PM: Pineapple Agua Fresca — Blend pineapple, 1 cup water and 2 tbsp sugar; strain (optional) and combine with remaining water and lime juice in pitcher; place on counter to chill on ice or in fridge briefly.
• 4:33 PM: Quick Black Beans — Add 3 cloves minced garlic and 1 1/2 tsp cumin to onions (30 sec); add drained/rinsed beans, bay leaf and 1/2 cup broth; bring to gentle simmer.
• 4:40 PM: Coconut-Lime Rice — Rice simmer done; remove from heat and keep covered to rest. Stir in 1 tbsp butter, lime zest, lime juice and 1/4 cup cilantro; keep covered and warm.
• 4:42 PM: Quick Black Beans — Simmer 10–12 more minutes, mash ~1 cup of beans to thicken, finish with 1 tbsp lime juice and 1 1/2 tsp salt; keep warm on lowest heat with lid ajar.
• 4:38 PM: Fried Sweet Plantains — Peel and slice 3 ripe plantains (diagonal 1/2" slices).
• 4:43 PM: Fried Sweet Plantains — Heat 6 tbsp vegetable oil in 10–12" skillet; fry plantain slices in single layer, 3–4 minutes per side until deep golden; do batches, drain on paper towels and add 2 tbsp butter and 1/2 tsp salt to warm slices.
• 4:50 PM: Pan-Seared Garlic-Lime Shrimp — Pat 2 lb shrimp dry, toss with 2 tbsp olive oil and spice/garlic mix; heat 12" skillet on medium-high.
• 4:51 PM: Pan-Seared Garlic-Lime Shrimp — Sear first half of shrimp 1.5–2 minutes per side until opaque; remove and sear second half, adding remaining butter for second batch.
• 4:55 PM: Fried Sweet Plantains — Finish last batch (if any) and transfer to serving dish; keep warm but serve within minutes.
• 4:56 PM: Jicama–Orange Salad — Toss jicama, orange segments and cilantro; whisk dressing of 2 tbsp olive oil, 1 tbsp lime juice, salt and pepper and hold ready.
• 4:58 PM: Pan-Seared Garlic-Lime Shrimp — Return shrimp to skillet off heat, squeeze the remaining lime juice, add 1/2 cup chopped cilantro, toss quick.
• 4:58 PM: Jicama–Orange Salad — Fold in diced avocados and dress salad immediately; plate.
• 4:59 PM: Warm Corn Tortillas — Heat tortillas 20–30 seconds per side in hot skillet; stack in towel.
• 4:59 PM: Quick Black Beans — Final warm check; spoon into serving bowl and garnish with 2 tbsp cilantro.
• 5:00 PM: Service — Plate shrimp, coconut-lime rice, black beans, plantains and salad; pour pineapple agua fresca over ice and open/chill the bottle of Chilean Sauvignon Blanc. Serve at exactly 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Garlic — 1 head (about 7 cloves)⁺
• Cilantro — 1 bunch (about 1 cup chopped total)⁺
• Limes — 6 limes⁺
• Yellow onion — 1 medium (about 1 cup chopped)
• Ripe plantains — 3 large
• Jicama — 1 small (about 1 lb) (substitute: 1 large cucumber)
• Navel oranges — 2
• Avocados — 2 medium
• Fresh pineapple — 1 medium (about 3 cups chunks)
• Lime zest (from limes above)⁺

Meat / Seafood

• Peeled, deveined raw shrimp — 2 lb (medium-large)

Dairy

• Unsalted butter — 7 tablespoons total (4 tbsp shrimp, 2 tbsp plantains, 1 tbsp rice)⁺

Dry Goods / Pantry

• Long-grain white rice — 2 cups
• 13.5 oz can coconut milk — 1 can
• Granulated sugar — 3 tablespoons total (2 tbsp agua fresca, 1 tbsp rice)
• Kosher salt — 2 tbsp + 1/2 tsp total⁺
• Black pepper (ground) — 1 1/2 teaspoons total⁺
• Olive oil — 5 tablespoons total⁺
• Vegetable oil (canola or other neutral) — 6 tablespoons
• Smoked paprika — 1 teaspoon
• Ground cumin — 2 1/2 teaspoons total⁺
• Bay leaf — 1
• Low-sodium chicken or vegetable broth — 1/2 cup (or water)⁺
• 3 (15 oz) cans black beans — 3 cans
• Corn tortillas — 12 count package
• Instant-read thermometer (if you don't own one; optional kitchen tool)
• Water — 9 cups total (2 1/3 for rice, 1/2 for beans, 6 for agua fresca)⁺

Drinks

• Chilean Sauvignon Blanc — 1 bottle (750 ml)
• Ice — buy as needed for drinks and chilling

Notes on notation: items marked with ⁺ are used in more than one component.

5. NOTES & ASSUMPTIONS

• Optional table-side items: hot sauce or sliced fresh chiles for adults only; extra lime wedges.
• Global substitutions: if jicama is unavailable, cucumber works in the salad; if fresh pineapple is unavailable, use one 20 oz can pineapple chunks (drain and use 2 1/2 cups).
• Child-safety notes: supervise children away from the frying pan (plantains) and the hot skillet used for shrimp; remove any small shrimp shell fragments when peeling/buying whole shrimp.
• Timeline risk(s): the tightest execution window is the simultaneous finish of shrimp (pan-seared), fried plantains and the salad (all finish-to-order). This requires juggling two hot pans and last-minute salad assembly in the last 10 minutes.
• Mitigation mindset: have both skillets pre-heated and all ingredients mise en place before 4:20 PM; pre-measure spices and liquids, keep a clean serving area, and use the rice and beans holding time to prepare and stage plating items. If you feel rushed, complete the plantains one batch earlier and reheat briefly (only if necessary).
• The latest safe start time: You can start as late as 4:20 PM for a 5:00 PM serve.