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Next RecipeCorn, Black Bean and Shrimp Chowder
This is a traditional coastal Ecuadorian dish called Encocado de Camarones in Spanish. Here, shrimp is simmered in a rich broth featuring GOYA® Sofrito, GOYA® Coconut Milk and diced tomatoes. Serve with rice and maduros (ripe plantains) for a complete meal!
each red and green bell pepper, coarsely chopped
GOYA® Diced Tomatoes, drained
jumbo shrimp, 21-25 count
bunch scallions, sliced
coarsely chopped cilantro
Cooked white rice
GOYA® Frozen Ripe Plantains, cooked according to package directions
Heat oil in Dutch oven over medium heat. Add peppers and cook until beginning to soften, 5 minutes, stirring occasionally. Stir in Sofrito and cook 1 minute.
Stir in coconut milk, tomatoes, Sazón, cumin and salt. Bring to simmer, cover and cook 5 minutes. Stir in shrimp and scallions, pressing shrimp into broth to submerge. Bring to simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro, and serve with rice and plantains.
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