Prawns in coconut sauce
Dominican Recipes
Seafood
Meal
Easy
20'
This is a traditional Ecuadorian coastal dish called Encocado de Gambas in Spanish. Here, the shrimp is simmered in a rich broth with sofrito, GOYA® Coconut Milk and diced tomatoes. Serve with rice and ripe (ripe plantains) for a complete meal!
Ingredients
- 1 tablespoon of GOYA Organics 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 Nativo 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 the oil in the Dutch oven over medium heat. Add bell peppers and cook until tender, 5 minutes, stirring occasionally. Add Sofrito and cook for 1 minute.
- Add the coconut milk, tomatoes, seasoning, cumin, and salt. Bring to a simmer, cover and cook for 5 minutes. Add the prawns and chives, pressing the shrimp in broth to dip them. Bring to a simmer and cook until the shrimp are opaque, 2 to 3 minutes. Add coriander and serve with rice and bananas.
