์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Encocado de Camarรณn con Arroz de Coco
A vibrant and flavorful Ecuadorian coastal dish featuring succulent shrimp simmered in a rich, creamy coconut sauce infused with aromatic spices, peppers, and tomatoes. Served with fragrant coconut rice, this dish is a taste of paradise.
๐ง ์ฌ๋ฃ
- 1.5 lbs Shrimp(peeled and deveined)
- 1.5 cups Coconut milk(full-fat)
- 2 tbsp Coconut oil
- 1 medium Red onion(chopped)
- 4 cloves Garlic(minced)
- 1 medium Red bell pepper(chopped)
- 1 medium Yellow bell pepper(chopped)
- 2 medium Tomatoes(diced)
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Paprika
- 1 tsp Salt(plus more to taste)
- 1/2 tsp Black pepper
- 1/2 cup Cilantro(chopped, plus more for garnish)
- 2 tbsp Lime juice
- 1.5 cups Rice(long-grain white rice)
- 2.5 cups Water(for rice)
- 1/4 cup Shredded coconut(unsweetened, for rice)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
For the coconut rice: Rinse the rice thoroughly. In a saucepan, combine the rinsed rice, water, shredded coconut, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
- 2
For the encocado: Heat coconut oil in a large skillet or pot over medium heat. Add the chopped red onion and sautรฉ until softened, about 5 minutes.
- 3
Add the minced garlic, chopped bell peppers, diced tomatoes, cumin, coriander, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender.
- 4
Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for 5 minutes, allowing the sauce to thicken slightly.
- 5
Add the shrimp to the sauce. Stir in the chopped cilantro and lime juice. Cook for 3-5 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp.
- 6
Taste and adjust seasoning with salt and pepper if needed.
- 7
Serve the encocado de camarรณn hot over the prepared coconut rice. Garnish with fresh cilantro.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse full-fat coconut milk for the creamiest sauce.
- โDon't overcook the shrimp, as they can become tough.
- โAdjust the amount of spices to your preference.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Substitute fish fillets (like snapper or halibut) for shrimp.
- Add a pinch of cayenne pepper or a finely chopped chili for a spicier version.
- Serve with fried plantains (patacones) instead of coconut rice.