Prawns in coconut sauce

Name: Prawns in coconut sauce
Cook time: 20 min
Cuisine: Dominican recipes
Ingredients: 1 tablespoon of GOYA Unico olive oil; 1 red pepper; 1 green pepper; 0.25 cup of tomato sauce; 1 can of Coconut Milk; 0.5 kg of tomatoes; 1 tablespoon of Complete Seasoning; 0.75 tablespoon of Native ground cumin; 0.25 tablespoon of salt; 0.5 kg of prawns; 1 brunch of chives; 0.25 cup of chopped coriander; 4 cup of Nativo Long grane rice; 1 package of Frozen Green Banana

Dominican recipes

Seafood

Launch

Easy

20'

This is a traditional coastal Ecuadorian dish called Encocado de Gambas in Spanish. Here, shrimp is simmered in a rich broth with sofrito, GOYA® Coconut Milk and diced tomatoes; serve with rice and maduros (ripe plantains) for a complete meal!

Ingredients Preparation Share

Ingredients

1 tablespoon of GOYA Unico olive oil
1 red pepper
1 green pepper
0.25 cup of tomato sauce
1 can of Coconut Milk
0.5 kg of tomatoes
1 tablespoon of Complete Seasoning
0.75 tablespoon of Native ground cumin
0.25 tablespoon of salt
0.5 kg of prawns
1 brunch of chives
0.25 cup of chopped coriander
4 cup of Nativo Long grane rice
1 package of Frozen Green Banana

Preparation

Heat oil in Dutch oven over medium heat. Add peppers and cook until they begin to soften, 5 minutes, stirring occasionally. Add Sofrito and cook for 1 minute.
Stir in coconut milk, tomatoes, sazón, cumin and salt. Bring to a simmer, cover and cook for 5 minutes. Add shrimp and scallions, pressing shrimp into broth to submerge. Bring to a simmer and cook until the shrimp are opaque, 2 to 3 minutes. Stir in cilantro and serve with rice and plantains.