- 1 tablespoon extra virgin olive oil
- 8 cloves garlic
- 2 cups chopped white onions
- 12 large shrimp, peeled and deveined
- 1/2 cup fresh pineapple, diced
- 1/2 cup pineapple juice
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/2 teaspoon fresh oregano
- 1 pepper jalapeno, roasted and skinless (optional)
- 1/4 cup white vinegar
- 1/4 cup cilantro leaves
- 1 quart water
- 3 ears fresh corn
- 2 poblano peppers
- 1 tablespoon margarine
- 1 pound calabaza (pumpkin-like squash), peeled and medium diced
- 2 sprigs fresh epazote (found in Mexican Markets)
- 1 cup light sour cream
- salt and pepper to taste
- Marinade: Saute 2 sliced garlic cloves, 1/3 cup onions and pineapple in olive oil to light golden brown.
- Add pineapple juice, SPLENDA(R) Granulated Sweetener and oregano and cook for another 3 minutes. Remove from heat and let the mixture cool. When cooled add roasted skinless jalapeno, vinegar and cilantro. Mix everything together with a blender. Toss the shrimp with the marinade and refrigerate in a covered medium bowl for at least one hour.
- For the squash: Remove corn kernels from the cob and save the cobs (you should have about 2 cups of kernels).
- Place corn cobs and 1 quart of water in a 4 quart stockpot. Bring stockpot to a boil and reduce the heat to medium, simmer for 15 more minutes. Strain the corn stock and set aside.
- Grill the poblanos over an open flame until they are charred. Put them in a plastic bag to sweat, about 4 minutes. When cool enough to handle, peel off the skins and discard (do not wash the chiles with water, this will reduce the flavor). Cut the chilies into 1/4 inch strips (Rajas).
- Cook 1 2/3 cups onions and margarine until translucent (about 2 minutes) in a 4 quart heavy stockpot (cazuela or deep cast-iron frying pan) over medium heat.
- Stirring occasionally, add corn kernels, diced squash and 6 cloves of garlic.
- Continue cooking for another 10 minutes then add epazote (or cilantro) and cook for 5 more minutes. Remove pan from heat and mix in sour cream and season with salt and pepper.
- Grill shrimp for a minute each side or pan fry similarly. Season with salt and pepper and serve over squash.
- Serve squash stew on a platter with grilled shrimp on top.