Prawns in coconut sauce
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
- 1 tablespoon of Único Olive Oil
- 1 green pepper
- 0.25 cup of tomato sauce
- 1 can of Coconut milk can
- 0.5 kg of tomatoes
- 1 tablespoon of Complete Seasoning
- 0.75 tablespoon of 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.
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