Andes Coastal Sunday Supper

1. FINAL MENU

• Cuisine: Latin American
• Serve time: 5:00 PM

This menu pairs the immediacy of charred, citrused shrimp with warm, homey accompaniments: cilantro‑lime rice to carry the sauce, black beans enriched with a simple sofrito, and cumin‑kissed roasted sweet potatoes for sweetness and weight. It's deliberately arranged so the shrimp—and an optional quick avocado‑tomato salad—finish at the last minute for peak texture while the other components remain warm and ready to plate.

• Grilled Chili-Lime Shrimp Skewers
• Cilantro‑Lime Rice
• Black Beans with Sofrito
• Roasted Sweet Potatoes with Cumin & Lime
• Avocado & Tomato Salad (optional)
• Sparkling Lime Agua Fresca (kid-friendly drink)
• Chilean Sauvignon Blanc, 1 bottle (adult beverage)

2. FULLY EXECUTABLE RECIPES

Grilled Chili-Lime Shrimp Skewers

Equipment

• 12" cast-iron grill pan or gas grill
• Mixing bowl (1.5 qt)
• Measuring spoons and cups
• Zester and citrus reamer
• 6–8 bamboo skewers (soak 30 minutes)
• Instant-read thermometer (optional)

Ingredients (serves 5; makes extra for leftovers)

• 2 lb large shrimp (21–25 count), peeled and deveined, tails removed
• 3 Tbsp olive oil
• 3 Tbsp fresh lime juice (from ~2 limes)
• 1 tsp lime zest (from 1 lime)
• 3 cloves garlic, minced (about 1 Tbsp)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 Tbsp honey
• 1/4 cup chopped cilantro
• 6–8 bamboo skewers, soaked 30 minutes

Practical substitution: If smoked paprika is unavailable, use 1 tsp regular paprika + 1/4 tsp chipotle powder (or 1/4 tsp mild chili powder).

Cooking / Baking

• Total cook time: 25 minutes (10 min active prep + 15 min short marinate + 8–10 min grilling)

Instructions

1. Combine marinade: in the mixing bowl whisk 3 Tbsp olive oil, 3 Tbsp lime juice, 1 tsp lime zest, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 2 tsp kosher salt, 1 tsp black pepper, and 1 Tbsp honey until blended.
2. Add shrimp: place shrimp in bowl and toss to coat. Cover and let sit 15 minutes at room temperature while you work on other dishes. (Do not marinate longer than 30 minutes.)
3. Thread shrimp: thread 5–6 shrimp per skewer, leaving small spaces so heat can circulate.
4. Preheat grill pan: heat the grill pan over medium-high until smoking lightly (about 3–4 minutes). Brush pan with a thin film of oil if needed (use reserved olive oil).
5. Grill: place skewers on hot pan; cook 3–4 minutes per side until opaque and just firm. Target internal temperature ~145°F; shrimp should be opaque and slightly firm.
6. Rest & finish: transfer to a platter for 1–2 minutes. Sprinkle with chopped cilantro and a light squeeze of lime if desired. Serve immediately with cilantro‑garlic crema (recipe below).

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Cilantro‑Garlic Crema (sauce for shrimp)

Not dairy-free: yogurt.

Not nut-free.

Not paleo: yogurt.

Not no pork, no alcohol.

Equipment

• Small blender or food processor (or whisk + bowl)
• Measuring spoons and cups

Ingredients

• 3/4 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1/4 cup packed cilantro leaves
• 1 clove garlic
• 2 Tbsp fresh lime juice
• 1/2 tsp kosher salt
• 2–3 Tbsp cold water to thin

Substitution: If Greek yogurt is unavailable, use 3/4 cup sour cream.

Cooking / Baking

• Total cook time: 5 minutes

Instructions

1. Combine all ingredients in blender: Greek yogurt, mayonnaise, cilantro, garlic, lime juice, and salt.
2. Blend until smooth; add 2–3 Tbsp cold water to reach pourable sauce consistency.
3. Transfer to a small bowl and refrigerate until service (can be made and refrigerated while other items finish). Yield ≈ 1 cup.

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Cilantro‑Lime Rice

Not pescatarian: chicken.

Not paleo: rice.

Equipment

• 3‑quart saucepan with tight-fitting lid
• Fine-mesh sieve
• Measuring cups

Ingredients

• 2 1/2 cups long-grain white rice, rinsed until water runs clear
• 5 cups low-sodium chicken broth (48 fl oz)
• 1 Tbsp vegetable oil
• 1 tsp kosher salt
• 1/4 cup chopped cilantro
• 2 Tbsp fresh lime juice

Substitution: Use water + 1 tsp chicken bouillon if broth is unavailable (adjust salt).

Cooking / Baking

• Total cook time: 25 minutes (5 min prep + 20 min simmer)

Instructions

1. Rinse rice in sieve under cold water until water runs clear; drain 1 minute.
2. In saucepan, bring 5 cups chicken broth and 1 Tbsp oil to a boil.
3. Add rice and 1 tsp salt, stir once, cover, reduce to low, and simmer 18–20 minutes without lifting the lid.
4. Remove from heat and let sit covered 5 minutes. Fluff with fork, then stir in 1/4 cup chopped cilantro and 2 Tbsp lime juice. Keep covered and warm until plating.

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Black Beans with Sofrito

Not pescatarian: chicken.

Not paleo: black beans.

Equipment

• 3‑quart pot or Dutch oven
• Chef’s knife and cutting board
• Wooden spoon

Ingredients

• 3 (15 oz) cans black beans, drained and rinsed (total drained ≈ 45 oz)
• 1 Tbsp olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 1 red bell pepper, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1 cup low-sodium chicken broth
• 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 Tbsp fresh lime juice (optional finish)

Cooking / Baking

• Total cook time: 35 minutes (10 min prep + 25 min simmer)

Instructions

1. Heat 1 Tbsp olive oil in the pot over medium heat. Add diced onion and bell pepper; cook 6–8 minutes until softened.
2. Add minced garlic, 1 tsp cumin, and 1 tsp oregano; stir 30 seconds until fragrant.
3. Add drained beans, 1 cup chicken broth, bay leaf, 2 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle simmer.
4. Simmer uncovered 20–25 minutes, stirring occasionally, until slightly thickened. Remove bay leaf, stir in 1 Tbsp lime juice if using, and keep covered on lowest heat until plating.

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Roasted Sweet Potatoes with Cumin & Lime

Equipment

• Half-sheet rimmed baking pan (18 x 13 inch) or two 10 x 15 inch pans
• Oven preheated to 425°F
• Mixing bowl

Ingredients

• 3 lb sweet potatoes (about 4 medium), peeled and cut into 1" cubes
• 2 Tbsp olive oil
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp fresh lime juice (from 1 lime) + extra lime wedges for serving
• 2 Tbsp chopped cilantro for finishing

Cooking / Baking

• Total cook time: 45 minutes (10 min prep + 35 min roast)

Instructions

1. Preheat oven to 425°F.
2. In mixing bowl toss cubed sweet potatoes with 2 Tbsp olive oil, 2 tsp ground cumin, 1 tsp smoked paprika, 2 tsp kosher salt and 1/2 tsp black pepper until evenly coated.
3. Spread in a single layer on rimmed sheet(s). Roast 30–35 minutes, stirring or flipping once at 15–18 minutes, until edges caramelize and potatoes are tender.
4. Remove, toss with 2 Tbsp lime juice and 2 Tbsp chopped cilantro. Keep warm on oven‑warmed sheet or under a tent of foil for up to 15 minutes before serving.

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Avocado & Tomato Salad (optional)

Equipment

• Medium mixing bowl
• Knife and cutting board

Ingredients (optional component)

• 3 ripe avocados, peeled and cut into 1" cubes ⁰
• 3 medium tomatoes, diced (or 1 pint cherry tomatoes halved) ⁰
• 1/4 cup red onion, thinly sliced ⁰
• 2 Tbsp chopped cilantro ⁰
• 2 Tbsp lime juice ⁰
• 1 Tbsp olive oil ⁰
• 1 tsp kosher salt ⁰

Cooking / Baking

• Total cook time: 5 minutes (finish-to-order)

Instructions

1. Combine all ingredients in bowl and toss gently. Dress at the last minute (within 5 minutes of serving) so avocado does not brown.

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Sparkling Lime Agua Fresca (kid-friendly drink)

Not paleo: sugar.

Equipment

• 1.5‑quart pitcher
• Measuring cups and spoons

Ingredients (total pitcher ≈ 64 fl oz; serves 5 as 10–12 fl oz glasses)

• 64 fl oz chilled sparkling water (soda water) ⁺
• 3/4 cup (6 Tbsp) fresh lime juice (≈ 6–8 limes) ⁺
• 1/3 cup simple syrup (see below) or 1/3 cup granulated sugar dissolved in 1/3 cup warm water
• Ice for serving Simple syrup (to make 1/3 cup): 1/3 cup sugar + 1/3 cup water, heated until sugar dissolves then cooled.

Cooking / Baking

• Total prep time: 10 minutes (plus chilling)

Instructions

1. In pitcher combine lime juice and simple syrup. Add chilled sparkling water and stir gently.
2. Serve over ice in kids' glasses. Keep chilled until service.

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Adult Beverage — Chilean Sauvignon Blanc

Not no pork, no alcohol: sauvignon.

Equipment

• Wine glasses (white)

Ingredients

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

Cooking / Baking

• Total time: none

Instructions

1. Chill bottle to 45–50°F before service. Open and pour at service. One bottle for five adults and kids combined; total consumer discretion advised (only adults should consume alcohol).

3. LINEAR TIMELINE (4:00 PM–5:00 PM)

• 4:00 PM: Roasted Sweet Potatoes — Preheat oven to 425°F, peel and cube 3 lb sweet potatoes, toss with oil, cumin, smoked paprika, salt and pepper; spread on rimmed sheet and place in oven; set timer for 18 minutes. Start soaking 6–8 bamboo skewers in a shallow dish of water.
• 4:05 PM: Black Beans with Sofrito — Heat 1 Tbsp olive oil in pot, dice onion and red bell pepper and begin sautéing over medium heat.
• 4:08 PM: Black Beans with Sofrito — Add garlic, cumin and oregano; stir 30 seconds, then add drained beans, 1 cup chicken broth, bay leaf, salt and pepper; bring to gentle simmer and reduce heat to maintain a low simmer.
• 4:15 PM: Roasted Sweet Potatoes — Stir/flip sweet potatoes on sheet, return to oven for remaining roast time.
• 4:20 PM: Cilantro‑Lime Rice — Rinse rice; bring 5 cups chicken broth to a boil in saucepan, add rice and 1 tsp salt, cover and reduce to simmer for 18–20 minutes.
• 4:25 PM: Shrimp Prep — Peel/devein shrimp if needed; mince garlic and zest limes; combine marinade ingredients and toss shrimp to coat. Let marinate at room temperature (15 minutes). Confirm skewers soaking.
• 4:30 PM: Beans — Stir beans, check liquid; simmer uncovered and adjust heat so they gently bubble; continue simmering.
• 4:33 PM: Rice — Check simmer; leave covered. Prepare cilantro (chop) for rice and sauces.
• 4:35 PM: Shrimp — Thread marinated shrimp onto soaked skewers (5–6 shrimp per skewer). In blender or small processor make cilantro‑garlic crema and refrigerate. If using optional salad, assemble tomatoes and red onion and keep chilled (do not dress).
• 4:38 PM: Beans — Taste and adjust seasoning; remove bay leaf; keep covered on low heat so beans stay warm but do not reduce dry.
• 4:40 PM: Roasted Sweet Potatoes — Remove from oven; toss with 2 Tbsp lime juice and 2 Tbsp chopped cilantro; transfer to warm platter; tent loosely with foil and keep warm (can rest up to 15 minutes).
• 4:43 PM: Rice — Remove rice from heat (it will have finished); let sit covered 5 minutes, then fluff and stir in cilantro and lime juice; cover and keep warm.
• 4:45 PM: Final bean reduction & hold — Bring beans up gently if they need warming; keep on lowest heat to maintain temperature for plating.
• 4:46 PM: Preheat grill pan — Heat 12" cast-iron grill pan over medium-high heat until shimmering; wipe with thin oil.
• 4:48 PM: Optional Salad — If serving, dress avocado & tomato salad now (toss avocado+tomato+onion+cilantro+lime+oil+salt) and set aside; keep chilled for immediate plating.
• 4:50 PM: Grill Shrimp — Place skewers on hot grill pan; cook 3–4 minutes per side (total 6–8 minutes) until opaque; work in two batches if necessary. While grilling, fork‑fluff rice once more and portion onto serving platters.
• 4:58 PM: Plate — Transfer grilled shrimp to platter, spoon cilantro‑garlic crema on side or drizzle. Portion beans and roasted sweet potatoes to serving dishes; bring rice and optional salad to table.
• 5:00 PM: Serve — All components plated and ready; serve immediately at 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Sweet potatoes — 3 lb
• Limes — 8 whole ⁺
• Cilantro — 2 bunches ⁺
• Garlic — 2 heads ⁺
• Yellow onion — 1
• Red bell pepper — 1
• Avocados — 3 ⁰
• Tomatoes — 3 medium ⁰
• Red onion (small) — 1 ⁰

Meat / Seafood

• Large shrimp (21–25 count), peeled & deveined — 2 lb

Dairy

• Plain Greek yogurt — 3/4 cup
• Mayonnaise — 1/4 cup

Dry Goods / Pantry

• Long-grain white rice — 2 1/2 cups (uncooked)
• Low-sodium chicken broth — 48 fl oz ⁺
• Olive oil — 1/2 cup ⁺
• Vegetable oil — 1 Tbsp
• Kosher salt — 2 Tbsp + 2 tsp ⁺
• Ground black pepper — 2 tsp ⁺
• Smoked paprika — 2 tsp ⁺
• Ground cumin — 1 Tbsp + 1 tsp (4 tsp) ⁺
• Dried oregano — 1 tsp
• Bay leaf — 1
• Honey — 1 Tbsp
• 15 oz cans black beans — 3 cans
• Bamboo skewers — package (you need 6–8 soaked)
• Granulated sugar — 1/3 cup (for simple syrup) ⁺
• Sparkling water (soda water) — 64 fl oz (1 2‑liter or 2 × 1‑liter) ⁺

Drinks

• Chilean Sauvignon Blanc — 1 bottle (750 ml)
• (Kid drink ingredients are in Dry Goods / Pantry and Produce above: sparkling water, lime juice, sugar)

5. NOTES & ASSUMPTIONS

• Optional table-side items: hot sauce, extra lime wedges, and chopped cilantro for garnish. Adults may add extra heat at the table (household base spice level = mild).
• Global substitutions: if chicken broth is unavailable, use water + 1 tsp chicken bouillon; if Greek yogurt is unavailable, use sour cream.
• Child-safety notes: keep grill pan handle turned inward while grilling; supervise children away from the stovetop and oven during the 4:45–5:00 PM finishing window. Do not serve wine to minors.
• Timeline risk(s): The tightest execution window is 4:48–5:00 PM when you grill shrimp and finish plating. Shrimp cook quickly and must finish within minutes of serving — burning or overcooking is the primary risk.
• Mitigation mindset: keep all mise en place ready before 4:45 — have plates, serving utensils, crema, rice fluffed and warm, and beans on lowest heat so you can focus solely on grilling shrimp. Pre‑soak skewers during earlier steps so threading is fast.
• Latest safe start time: You can start as late as 4:00 PM for a 5:00 PM serve.