Shrimp Encocado with Coconut Sauce
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
- 1 tablespoon of GOYA Unico olive oil
- 2 whole Pepper
- 0.25 cup of sofrito
- 1 can of diced tomatoe
- 1 can of Coconut Milk
- 1 pack of Sazón Goya
- 0.75 Ground of Extra parboiled 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.
