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Encocado de Camarones
A flavorful Ecuadorian coastal dish featuring shrimp cooked in a rich and creamy coconut milk sauce, seasoned with aromatic spices and herbs. It's a staple in the Esmeraldas province, often served with white rice and fried plantains.
ð§ ææ
- 1 lb Shrimp(peeled and deveined)
- 2 tbsp Achiote oil(or vegetable oil)
- 1 small White onion(finely diced)
- 3 cloves Garlic(minced)
- 0.5 medium Green bell pepper(finely diced)
- 2 medium Tomato(peeled and chopped)
- 1 tsp Ground cumin
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 14 oz Full-fat coconut milk(can)
- 1 tbsp Lime juice
- 0.25 cup Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat the achiote oil in a large skillet over medium heat. Add the diced onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
- 2
Stir in the chopped tomato, cumin, salt, and pepper. Cook for another 2-3 minutes until the tomatoes have softened.
- 3
Pour in the coconut milk and lime juice. Bring the sauce to a gentle simmer and cook for about 5 minutes, allowing the flavors to meld.
- 4
Add the shrimp to the skillet. Cook for 4-6 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook.
- 5
Garnish with fresh cilantro and serve immediately with white rice and fried plantains.
ð¡ ããã®ã³ã
- âFor a spicier version, add a pinch of cayenne pepper or a chopped ajà pepper with the garlic.
- âIf you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering sauce during the last few minutes of cooking.
- âFresh coconut milk can be used for a more traditional flavor. Blend fresh coconut flesh with water and strain to extract the milk.
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- Substitute shrimp with firm white fish (like corvina or tilapia) or a mix of seafood.
- Add other vegetables such as chopped zucchini or spinach for extra nutrition.