Shrimp Encocado with Coconut Sauce

Name: Shrimp Encocado with Coconut Sauce
Cook time: 25 min
Cuisine: Ecuadorian recipes
Ingredients: 1 tablespoon of Aceite de Oliva Único; 2 whole Pepper; 0.25 cup of sofrito; 1 can of diced tomatoe; 1 can of Coconut milk can; 1 pack of Sazón Goya; 0.75 Ground of Extra steamed rice; 0.25 teaspoon salt; 450 grams of shrimps, 21 or 54 units; 1 Bunch scallions, sliced; 0.25 cup of chopped cilantro; 1 pack of GOYA Riped Platain Chips

Ecuadorian recipes

Seafood

Launch

Easy

25'

This delicious dish is a traditional Ecuadorian coastal dish called Encocado de Camarones, succulent shrimp in coconut sauce. The shrimp are cooked in a broth made with GOYA® Sofrito, GOYA® Coconut Milk and diced tomatoes. For a complete and delicious meal, serve with rice and maduros.

Ingredients Preparation Share

Ingredients

1 tablespoon of Aceite de Oliva Único
2 whole Pepper
0.25 cup of sofrito
1 can of diced tomatoe
1 can of Coconut milk can
1 pack of Sazón Goya
0.75 Ground of Extra steamed rice
0.25 teaspoon salt
450 grams of shrimps, 21 or 54 units
1 Bunch scallions, sliced
0.25 cup of chopped cilantro
1 pack of GOYA Riped Platain Chips

Preparation

Heat the oil in an enameled iron pot over medium heat. Add the peppers and cook until they begin to soften, about 5 minutes, stirring occasionally. Add the Sofrito, stir and cook for 1 minute.
Stir in the coconut milk, tomatoes, Sazón, cumin and salt. Bring to a boil, cover and cook for 5 minutes. Stir in the shrimp and shallots or onions, dipping the shrimp in the broth. Bring to a boil and cook until the shrimp are opaque, about 2 to 3 minutes. Add the cilantro, stir and serve with rice and maduros.