Shrimp in Coconut Cream, Ecuador
This recipe is typical of my country, Ecuador, and although the original recipe is a bit long because of the treatment that the coconut is made to obtain milk. We will make a super simple version, fast but above all delicious!
Hello everyone, today we will be cooking a delicious coconut shrimp dish that will blow your mind!
1 green pepper 4 cloves of garlic 1 onion 500gr of raw shrimp, peeled and deveined 2 pinches of cumin 1 can of coconut milk Coriander to taste
1/2 tsp annatto paste (optional) 1 tbsp coconut oil (optional)
This recipe is designed for 2 people, but if you want to cook for more, don't worry, double or triple the amounts and everything will be fine.
Start by removing the seeds and chopping the green pepper. peel and cut the garlic and do the same with the onion. Place the vegetables in a food processor, mince, or blender (you can also cut it with a knife but it takes longer). Add the cumin and process everything until it is well chopped.
In a frying pan over medium heat, add a tablespoon of oil (coconut oil enhances the flavor of the coconut) and melt the annatto there. Add the mixture of ground vegetables and fry them to form a sofrito sauce.
Add more annatto to the pan until you achieve the desired color, this ingredient is not essential, so if you don't use it, your recipe will have a greenish color at the end, but it will keep all the flavor.
Once the sofrito is ready, add the shrimp and season with salt and pepper. Mix everything well for a minute or two and add the coconut milk. Stir and let cook for a couple of minutes more. When the prawns are pink, add the finely chopped coriander and taste the sauce to correct the taste by adding more salt and pepper if necessary.
And that's it! In Ecuador we accompany this delicious dish with very hot white rice, avocado, green plantain toasts also known as patacones or fried slices of ripe plantain.
Enjoy this traditional dish, it really takes coconut to another level.
Tip: Open the can of coconut milk beforehand and pour it into a long glass. With a fork or whisk, mix well until smooth. Normally when opening a can of coconut milk, it comes separated in a clear liquid and a thick white mass (this is the fat of the milk). This step will make it easier to integrate everything into the pan and we don't risk it looking cut.
As we always say: If your plate doesn't look like our picture, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo. If you don't have one of the ingredients on the list or don't like something, don't hesitate to replace it. For example, you can use another type of protein, such as chicken, pork, or even tofu for a vegan version. This recipe is just a guide, and you can adapt it to your tastes. So do not stop making it, you will be surprised how fast and delicious it is! Remember: "Practice makes master" You can see how we did it in this video and don't forget to subscribe to our YouTube channel Arditos Kitchen: