Shrimp encocado with coconut sauce

Ecuadorian recipes

Seafood

Meal

Easy

25''

This delicious dish is traditional from the Ecuadorian coast called Encocado de Camarones, succulent shrimp in coconut sauce. The shrimp are cooked in a GOYA® Sofrito-based broth, GOYA® Coconut Milk and diced tomatoes. For a complete and delicious menu, serve it with rice and ripens.

Ingredients Preparation Share

Ingredients

1 tablespoon of GOYA Organics olive oil
2 whole Pepper
0.25 cup of sofrito
1 can of diced tomatoe
1 can of Coconut Milk
1 pinch of Complete Seasoning
0.75 Ground of Nativo Ground Cumin
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 Extra parboiled rice
1 pack of GOYA Riped Platain Chips

Preparation

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.
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.