Haitian-style Guanime with Spiced Shrimp

Ingredients

In this adaptation of Guanime, we have incorporated Haitian flavors and spices to create a unique Haitian-style dish. The original Puerto Rican Guanime typically features a milder flavor profile and is often served with a tomato-based sauce. However, in this Haitian version, we have added traditional Haitian spices like thyme, garlic, and Scotch bonnet peppers to infuse the dish with a bold and aromatic taste. Additionally, we have paired the Guanime with spiced shrimp to further enhance the flavors and create a more substantial meal. We alse have the original recipe for Guanime, so you can check it out.

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (160g) cornmeal 1 cup (160g) cornmeal
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, bring water to a boil. Gradually whisk in the cornmeal and salt. Reduce heat to low and cook, stirring constantly, for about 10 minutes or until the mixture thickens.
2. 2.
   In a separate skillet, heat vegetable oil over medium heat. Add the onion, garlic, thyme, and Scotch bonnet pepper. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the shrimp to the skillet and sprinkle with paprika, cumin, coriander, salt, and pepper. Cook for about 5 minutes or until the shrimp is pink and cooked through.
4. 4.
   To serve, spoon the Guanime onto plates and top with the spiced shrimp. Garnish with fresh cilantro.

Treat your ingredients with care...

• Cornmeal — Make sure to gradually whisk the cornmeal into the boiling water to prevent lumps from forming.
• Scotch bonnet pepper — Adjust the amount of pepper according to your spice preference. Be cautious when handling and mincing the pepper, as it can be very spicy. Consider wearing gloves to protect your hands.

Tips & Tricks

• For a milder version, remove the seeds from the Scotch bonnet pepper before mincing.
• Serve the Guanime and spiced shrimp with a side of pikliz (Haitian spicy pickled vegetables) for an extra burst of flavor.
• If you prefer a thicker Guanime, cook it for a few more minutes until it reaches your desired consistency.
• Feel free to add additional vegetables, such as bell peppers or carrots, to the spiced shrimp for added color and texture.
• Leftover Guanime can be refrigerated and reheated the next day. Add a splash of water or broth while reheating to maintain its creamy texture.

Serving advice

Serve the Haitian-style Guanime with Spiced Shrimp as a main course, accompanied by a fresh green salad and some crusty bread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, place a generous portion of the Guanime in the center of the plate and arrange the spiced shrimp on top. Garnish with fresh cilantro leaves for a pop of color.