Ecuadorian Shrimp with Coconut Sauce
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!
Total Time
25m
Prep Time:15m
Yields:4 Servings
Ingredients
1 tbsp.
1
<p><span> each red and green bell pepper, coarsely chopped</span></p>
¼ cup
1 can
1 can
GOYA® Diced Tomatoes, drained
1 packet
¾ tsp.
<p><span>ground cumin</span></p>
¼ tsp.
<p><span>salt</span></p>
1 lb.
<p><span>jumbo shrimp, 21-25 count</span></p>
1
<p><span>bunch scallions, sliced</span></p>
¼ cup
<p><span>coarsely chopped cilantro</span></p>
<p><span>Cooked white rice</span></p>
GOYA® Platanos Maduros – Ripe Plantains, cooked according to package directions
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
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Ecuadorian Shrimp with Coconut Sauce
Prep Time: 15m
Total time: 25m
Yields: 4 Servings
<h2 class="subheader">Encocado de Camarón</h2>
<p>This is a traditional coastal Ecuadorian dish called <em>Encocado de Camarones</em> in Spanish. Here, shrimp is simmered in a rich broth featuring GOYA® <a title="Sofrito" href="https://goya.com/en/products/sofrito" data-id="8100">Sofrito</a>, GOYA® <a title="Coconut Milk" href="https://goya.com/en/products/coconut-milk-goya" data-id="7958">Coconut Milk</a> and diced tomatoes. Serve with rice and <em>maduros</em> (ripe plantains) for a complete meal!</p>
Ingredients
1 tbsp.
1
<p><span> each red and green bell pepper, coarsely chopped</span></p>
¼ cup
1 can
1 can
GOYA® Diced Tomatoes, drained
1 packet
¾ tsp.
<p><span>ground cumin</span></p>
¼ tsp.
<p><span>salt</span></p>
1 lb.
<p><span>jumbo shrimp, 21-25 count</span></p>
1
<p><span>bunch scallions, sliced</span></p>
¼ cup
<p><span>coarsely chopped cilantro</span></p>
<p><span>Cooked white rice</span></p>
GOYA® Platanos Maduros – Ripe Plantains, cooked according to package directions
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
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