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Encocado de Camarón
This is a traditional coastal Ecuadorian dish called Encocado de Camarones in Spanish. Here, shrimp is simmered in a rich broth featuring GOYA® Sofrito, GOYA® Coconut Milk and diced tomatoes. Serve with rice and maduros (ripe plantains) for a complete meal!
Ingredients
1 tbsp.
GOYA® Extra Virgin Olive Oil
1
each red and green bell pepper, coarsely chopped
¼ cup
GOYA® Sofrito
1 can (13.5 oz.)
GOYA® Coconut Milk
1 can (14.5 oz.)
GOYA® Diced Tomatoes, drained
¾ tsp.
ground cumin
¼ tsp.
salt
1 lb.
jumbo shrimp, 21-25 count
1
bunch scallions, sliced
¼ cup
coarsely chopped cilantro
Cooked white rice
GOYA® Frozen Ripe Plantains, cooked according to package directions
Directions
Step 1
Heat oil in Dutch oven over medium heat. Add peppers and cook until beginning to soften, 5 minutes, stirring occasionally. Stir in Sofrito and cook 1 minute.
Step 2
Stir in coconut milk, tomatoes, Sazón, cumin and salt. Bring to simmer, cover and cook 5 minutes. Stir in shrimp and scallions, pressing shrimp into broth to submerge. Bring to simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro, and serve with rice and plantains.
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Under 40Recipe Reviews
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