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Encocado de Camarón
A rich and flavorful coastal Ecuadorian dish featuring succulent shrimp simmered in a creamy coconut milk sauce, infused with aromatic spices and a hint of citrus.
ð§ ææ
- 1 lb Shrimp(peeled and deveined, large or jumbo)
- 1.5 cups Coconut milk(full-fat)
- 0.5 medium Red bell pepper(finely diced)
- 0.5 medium Green bell pepper(finely diced)
- 0.5 medium White onion(finely diced)
- 3 cloves Garlic(minced)
- 1 tsp Ground cumin
- 0.5 tsp Paprika
- 1 tsp Chicken or vegetable bouillon powder
- 0.5 tsp Salt(plus more to taste)
- 0.25 tsp Black pepper(freshly ground, to taste)
- 0.5 medium Lime(juiced)
- 1 tbsp Achiote oil or vegetable oil
- 0.25 cup Cilantro(chopped, for garnish)
- 2 stalks Scallions(sliced, for garnish)
ðšâð³ äœãæ¹
- 1
Heat achiote oil (or vegetable oil) in a large skillet over medium heat. Add the diced onion and bell peppers. Sauté until softened and fragrant, about 3-4 minutes.
- 2
Add the minced garlic, cumin, paprika, bouillon powder, salt, and black pepper. Cook for another minute until the spices are fragrant.
- 3
Pour in the coconut milk and stir to combine. Bring the sauce to a gentle simmer. Stir in the lime juice. Taste and adjust seasoning as needed.
- 4
Add the shrimp to the simmering sauce. Cook for 4-6 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook.
- 5
Garnish with chopped cilantro and sliced scallions. Serve hot with white rice and fried plantains (maduros).
ð¡ ããã®ã³ã
- âAchiote oil provides a beautiful color and subtle flavor. If unavailable, vegetable oil can be used.
- âEnsure you use full-fat coconut milk for the creamiest sauce.
- âDon't overcook the shrimp, as they can become tough.
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- Add a pinch of cayenne pepper for a touch of heat.
- Substitute shrimp with firm white fish fillets cut into chunks.