Pacific Encocado Family Supper

1. FINAL MENU

• Cuisine: Colombian & Venezuelan
• Serve time: 17:00

This dinner highlights the Pacific coast’s coconut-forward cooking: tender shrimp finished in a silky annatto‑colored coconut sauce, brightened with fresh cilantro, accompanied by coconut rice that carries a gentle sweetness and oven‑roasted ripe plantains with deep caramel notes. Balanced, family-friendly spice (medium) and tightly timed steps let one cook complete everything from cold start to table within the allotted hour.

• Shrimp Encocado (Camarones en Coco)
• Coconut Rice (Arroz con Coco) ⁺
• Oven‑Roasted Ripe Plantains (Maduros al Horno)

2. FULLY EXECUTABLE RECIPES

Shrimp Encocado (Camarones en Coco)

Equipment

• 12-inch heavy skillet with lid (or 3 qt sauté pan with lid)
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Liquid measuring cup
• Small bowl

Ingredients

• Raw shrimp, peeled and deveined — 1.5 lb (24–30 medium)
• Coconut milk (canned) — 1 cup (8 fl oz) ⁺
• Vegetable oil — 2 tbsp ⁺
• Annatto (achiote) powder — 1 tsp
  Practical substitution: if annatto powder is unavailable, use 1 tsp smoked paprika + 1/4 tsp turmeric for color and mild flavor (use substitution exactly).
• Yellow onion — 1 medium, diced (about 1 cup)
• Red bell pepper — 1 medium, diced (about 1 cup)
• Garlic — 3 cloves, minced
• Tomato — 1 large, seeded and diced (about 1 cup)
• Fresh cilantro — 1/3 cup chopped
• Kosher salt — 1 1/2 tsp ⁺
• Ground black pepper — 1/2 tsp
• Granulated sugar — 1/2 tsp (to balance acidity)
• Water — 1/4 cup

Cooking / Baking

• Total cook time: 18 minutes active; 18 minutes total cook (plus 8–10 minutes prep)
• Heat level: medium for base (no added hot chiles); adjust heat at table if desired.

Instructions

1. (Prep) Measure ingredients and chop onion, pepper, tomato, and cilantro; mince garlic. Pat shrimp dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Set aside. (8–10 minutes)
2. (Build annatto oil) Heat 2 tbsp vegetable oil in the 12-inch skillet over medium heat until shimmering (about 1 minute). Sprinkle annatto powder into the oil and stir 15–20 seconds until oil takes on uniform orange color. If using paprika/turmeric substitution, stir in those instead for the same timing.
3. (Aromatics) Add diced onion and red bell pepper to the skillet. Sauté over medium for 3 minutes, stirring, until the onion begins to become translucent.
4. Add minced garlic and sauté 30 seconds until fragrant (do not brown).
5. Add diced tomato and 1/2 tsp granulated sugar. Cook 2 minutes, stirring, until the tomato begins to break down.
6. Pour in 1 cup coconut milk and 1/4 cup water; stir to combine. Bring to a gentle simmer (bubbles at edge) over medium-low heat, 1–2 minutes.
7. Simmer the sauce uncovered 2 minutes to reduce slightly. Taste and add 1/2 tsp salt and 1/4 tsp black pepper if needed (these amounts are part of the total salt/pepper listed above).
8. Add the seasoned shrimp in a single layer and simmer gently 3–4 minutes, stirring once, until shrimp are opaque throughout and just cooked (internal temp ~120–125°F will rise slightly in resting; visually they should be opaque and firm). Do not overcook.
9. Remove from heat, stir in chopped cilantro, and cover loosely to hold while plating (finish-to-order: complete by serve time).

Coconut Rice (Arroz con Coco)

Not dairy-free: milk.

Equipment

• 2‑3 quart saucepan with tight-fitting lid
• Measuring cups and spoons
• Fine mesh sieve (optional, for rinsing rice)
• Wooden spoon

Ingredients

• Long-grain white rice — 1.5 cups (uncooked)
• Coconut milk (canned) — 13.5 fl oz (1 can) (≈1 11/16 cups) ⁺
• Water — 1 1/3 cups (approx. 1.33 cups)
• Coconut oil — 1 tbsp
• Kosher salt — 1 tsp ⁺
• Granulated sugar — 1 tbsp

Practical substitution: if canned coconut milk is richer or thinner than expected, keep total liquid at 3 cups and proceed; slightly thicker milk may require a tablespoon more water.

Cooking / Baking

• Total cook time: 25 minutes (5 minutes prep + 20 minutes simmer) — rice rests covered 5 minutes before serving.
• Oven/stove: stove-top, medium-high to bring to boil, then low simmer.

Instructions

1. Rinse rice briefly under cold water in a sieve until water runs mostly clear (30–60 seconds). Drain.
2. Combine rinsed rice, 13.5 fl oz coconut milk, 1 1/3 cups water, 1 tbsp coconut oil, 1 tsp salt, and 1 tbsp sugar in the saucepan. Stir to combine.
3. Place saucepan over medium-high heat and bring to a rolling simmer (bubbles through the center) — about 3–4 minutes.
4. Once simmering, reduce heat to low, cover tightly, and cook undisturbed 18–20 minutes until liquid is absorbed.
5. Remove from heat and let sit, covered, 5 minutes. Fluff with fork just before serving (finish time should be at or very near 17:00).

Oven‑Roasted Ripe Plantains (Maduros al Horno)

Equipment

• Rimmed baking sheet (13 x 18-inch / half-sheet) or two smaller baking sheets
• Parchment paper or silicone baking mat (optional)
• Chef's knife
• Cutting board
• Measuring spoons
• Tongs or spatula

Ingredients

• Ripe (black-spotted) plantains — 3 large (about 2.0 lb total)
• Vegetable oil — 1 tbsp ⁺
• Kosher salt — 1/2 tsp

Practical substitution: If ripe plantains are not available, buy very ripe bananas as a last resort, but flavor and texture will differ.

Cooking / Baking

• Oven temperature: 425°F
• Total cook time: 24–26 minutes (5–8 minutes prep + 20–22 minutes roast). Hold up to 15 minutes after roasting.

Instructions

1. Preheat oven to 425°F (see timeline for when to start).
2. Peel plantains: cut off ends, score lengthwise and lift peel away. Slice diagonally into 1/2‑inch thick pieces.
3. Toss slices in a bowl with 1 tbsp vegetable oil and 1/2 tsp kosher salt until evenly coated. Arrange in a single layer on the rimmed baking sheet (use parchment if you prefer).
4. Roast at 425°F for 20–22 minutes, turning once halfway (at ~11 minutes), until deeply golden and caramelized at the edges.
5. Remove from oven and keep warm, covered loosely with foil, until serving (holdable up to ~15 minutes).

3. LINEAR TIMELINE (16:20–17:00)

• 16:20: (Plantains) Preheat oven to 425°F and position rack in middle.
• 16:22: (Plantains) Peel 3 ripe plantains and slice diagonally into 1/2-inch pieces; place in mixing bowl.
• 16:26: (Plantains) Toss plantain slices with 1 tbsp vegetable oil and 1/2 tsp kosher salt; arrange single layer on rimmed baking sheet.
• 16:30: (Plantains) Put plantains in preheated oven; set timer for 20 minutes (turn once halfway at 11 minutes).
• 16:30: (Rice) Rinse 1.5 cups rice in sieve, drain. In 2–3 qt saucepan combine rinsed rice, 13.5 fl oz coconut milk, 1 1/3 cups water, 1 tbsp coconut oil, 1 tsp salt and 1 tbsp sugar; stir and bring to a simmer over medium-high.
• 16:35: (Rice) Reduce heat to low, cover saucepan, and simmer rice undisturbed 18–20 minutes (timer set to finish ~16:55).
• 16:42: (Shrimp) Start shrimp prep: pat 1.5 lb shrimp dry; dice 1 medium onion, 1 red bell pepper and 1 tomato; mince 3 garlic cloves; chop cilantro. Season shrimp with 1/2 tsp salt and 1/4 tsp black pepper.
• 16:47: (Shrimp) Heat 2 tbsp vegetable oil in 12-inch skillet over medium; add 1 tsp annatto powder and stir 15–20 sec to color the oil.
• 16:48: (Shrimp) Add diced onion and red pepper to skillet; sauté 3 minutes until beginning to soften.
• 16:51: (Plantains) Using tongs, turn plantains in oven (halfway point).
• 16:51: (Shrimp) Add minced garlic and cook 30 seconds; add diced tomato and 1/2 tsp sugar; cook 2 minutes.
• 16:53: (Rice) (Simmer continues) Check rice at ~18 minutes; liquid should be absorbed; keep covered and let rest when done at ~16:55.
• 16:53: (Shrimp) Pour in 1 cup coconut milk and 1/4 cup water; bring to a gentle simmer 1–2 minutes.
• 16:54: (Shrimp) Add seasoned shrimp to sauce and simmer 3–4 minutes until opaque and just cooked through; stir once.
• 16:55: (Rice) Remove rice from heat and keep covered to rest 5 minutes (will be fluffed and served at 17:00).
• 16:56: (Shrimp) Taste sauce and add remaining 1 tsp salt total (accounting for earlier seasoning) and remaining 1/4 tsp black pepper if needed.
• 16:50: (Plantains) (Oven) Plantains finish roasting now — remove from oven, tent loosely with foil and keep warm.
• 16:58: (Shrimp) Stir in 1/3 cup chopped cilantro, cover loosely and hold on very low heat off direct burner if necessary (finish-to-order — plating imminent).
• 16:59: (Rice) Fluff coconut rice with fork and keep covered in pan.
• 16:59: (Plantains) Arrange warm plantains on serving platter.
• 17:00: (All) Plate coconut rice, place shrimp encocado alongside, add roasted plantains; serve exactly at 17:00.

4. CONSOLIDATED SHOPPING LIST

Produce

• Yellow onion — 1 medium
• Red bell pepper — 1 medium
• Garlic — 3 cloves
• Tomato — 1 large
• Fresh cilantro — 1 small bunch (use 1/3 cup chopped)
• Ripe plantains — 3 large

Meat / Seafood

• Raw shrimp, peeled & deveined — 1.5 lb

Dry Goods / Pantry

• Coconut milk (canned) — 21.5 fl oz (2 11/16 cups) ⁺
• Long-grain white rice — 1.5 cups (uncooked)
• Vegetable oil — 3 tbsp ⁺
• Coconut oil — 1 tbsp
• Kosher salt — 3 tsp (1 tbsp) ⁺
• Ground black pepper — 1/2 tsp
• Granulated sugar — 1 1/2 tbsp
• Annatto (achiote) powder — 1 tsp

5. NOTES & ASSUMPTIONS

• Optional table-side item: hot pepper sauce (for adults who want extra heat) — bring to table; do not add to shared dishes.
• Global substitution: if annatto powder is unavailable, use 1 tsp smoked paprika + 1/4 tsp turmeric (add exactly in place of annatto powder).
• Child-safety: no open deep frying or high-heat stovetop splatter near table. Keep children away from oven door while turning plantains.
• Timeline risk: the tightest execution window is the shrimp finish (16:48–17:00). Shrimp cook quickly and overcooks in minutes; precise timing matters. Mitigation mindset: have mise en place completed before starting shrimp steps, keep heat at medium to medium-low to avoid unpredictably fast reduction, and add shrimp only once sauce is simmering and ready.
• Another risk: oven preheat and placing plantains on schedule—if your oven is slow, start preheat at the earliest listed start time (16:20) so the roast slot is not delayed.
• Latest safe start time: You can start as late as 16:20 for a 17:00 serve.