Molho de CamarĂŁo com Banana-PĂŁo
A rich and flavorful shrimp sauce made with ripe plantains (banana-pĂŁo), coconut milk, and aromatic spices, often served with rice or fufu.
🧂 Ingredients
- 500 g Shrimp(peeled and deveined)
- 2 large Ripe plantains (banana-pĂŁo)(peeled and sliced)
- 400 ml Coconut milk(full fat)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 medium Tomatoes(diced)
- 1 small Scotch bonnet pepper(finely chopped (optional, for heat))
- 2 tbsp Palm oil
- 0.25 cup Coriander leaves(chopped, for garnish)
- Salt(to taste)
- Black pepper(to taste)
👨‍🍳 Instructions
- 1
Heat palm oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 3
Stir in diced tomatoes and chopped scotch bonnet pepper (if using). Cook for 5 minutes, stirring occasionally, until tomatoes begin to break down.
- 4
Add the sliced plantains and coconut milk to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until plantains are tender.
- 5
Gently mash some of the plantain slices against the side of the pot to thicken the sauce. Stir in the shrimp.
- 6
Cook for another 5-7 minutes, or until the shrimp are pink and cooked through. Season with salt and black pepper to taste.
- 7
Serve hot, garnished with fresh coriander leaves. Traditionally served with rice or fufu.
đź’ˇ Pro Tips
- âś“Ensure plantains are ripe for sweetness and a creamy texture.
- âś“Adjust the amount of scotch bonnet pepper to your spice preference.
- âś“Do not overcook the shrimp, as they can become tough.
🔄 Variations
- Add other vegetables like bell peppers or okra.
- Substitute chicken or firm white fish for shrimp.