📝 About This Recipe
Keshi Yena is the ultimate culinary jewel of Curaçao, a masterpiece born from the ingenuity of the Caribbean spirit. Traditionally made by stuffing a hollowed-out Edam cheese wheel, this version features a decadent seafood filling of snapper and shrimp simmered in a piquant tomato base with capers, olives, and raisins. The result is a spectacular harmony of salty, sweet, and spicy flavors, all encased in a molten, golden crust of melted Dutch cheese.
🥗 Ingredients
The Cheese Shell
- 1.5 lbs Edam or Gouda Cheese (sliced thin, or use a small hollowed-out cheese wheel with wax removed)
- 1 tablespoon Unsalted Butter (for greasing the baking dish)
Seafood Filling
- 1 lb Red Snapper Fillet (cut into 1-inch cubes)
- 1/2 lb Large Shrimp (peeled, deveined, and chopped)
- 1 tablespoon Lime Juice (freshly squeezed)
- 2 tablespoons Olive Oil
Aromatic Base and Seasoning
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (diced)
- 3 cloves Garlic (minced)
- 2 large Roma Tomatoes (seeded and chopped)
- 2 tablespoons Tomato Paste
- 1/4 cup Pitted Green Olives (sliced)
- 1 tablespoon Capers (drained)
- 1/4 cup Golden Raisins (soaked in warm water for 10 minutes)
- 1 tablespoon Pickled Jalapeños (finely minced)
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a deep 9-inch ceramic baking dish or individual ramekins with butter.
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2
Toss the cubed snapper and shrimp with lime juice, salt, and pepper. Set aside to marinate for 10 minutes while you prep the aromatics.
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3
Line the bottom and sides of your prepared baking dish with about two-thirds of the cheese slices. Ensure the slices overlap slightly so the filling won't leak through.
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4
Heat olive oil in a large skillet over medium heat. Add the onions and bell peppers, sautéing for 5-6 minutes until softened and translucent.
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5
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
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6
Add the chopped tomatoes and tomato paste. Cook for 3-4 minutes, breaking down the tomatoes with your spoon until a thick sauce forms.
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7
Incorporate the olives, capers, drained raisins, jalapeños, and Worcestershire sauce. Stir well to combine all the vibrant Caribbean flavors.
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8
Gently fold the snapper and shrimp into the skillet. Cook for only 2-3 minutes; the seafood should be just underdone as it will finish cooking in the oven.
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9
Remove the skillet from heat and stir in the fresh parsley. Taste and adjust seasoning with salt and pepper if necessary.
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10
Pour the seafood mixture into the cheese-lined baking dish, spreading it out evenly.
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11
Cover the top of the filling with the remaining cheese slices, tucking the edges in to create a complete seal.
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12
Place the dish in the oven and bake for 25-30 minutes, or until the cheese is bubbly and the top has developed a beautiful golden-brown crust.
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13
Remove from the oven and let it rest for 10 minutes. This is crucial for the cheese to set slightly, making it easier to slice and serve.
💡 Chef's Tips
Always remove the red wax from the Edam cheese before slicing or melting. If you can't find Edam, a mild Gouda is the best substitute as it melts beautifully and shares the Dutch heritage. Don't skip the raisins; they provide the classic 'sweet and salty' profile that defines Curacaoan cuisine. To prevent the dish from being too oily, ensure you drain the raisins and capers thoroughly before adding them to the pan.
🍽️ Serving Suggestions
Serve with a side of Funchi (Aruban/Curacaoan polenta) to soak up the savory juices. Pair with a crisp, chilled glass of Chenin Blanc or a cold local lager. A fresh garden salad with a light citrus vinaigrette cuts through the richness of the cheese. Add a dash of Pika (local hot onion sauce) on the side for those who want extra heat.