Encocado de Camarones [Shrimp in Coconut Sauce] by tatanarroyo

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Shrimp in Coconut Sauce

tatanarroyo

A shrimp encocado that's finger-licking good. For the sauce, which for me is more of a soup, we start with red onion, white onion, a bit of tomato, bell pepper, and garlic. We season with a bit of turmeric, ground black pepper, and cumin. Sauté for about 5 minutes over medium heat. When the vegetables are translucent, add a good amount of coconut milk, which I've shown you how to make several times, along with a pinch of salt and a bit of paprika. It's very important to add a good broth, this one is vegetable with fish bones, and let it cook for about 15 minutes or until it reduces by half. After this, we flavor with some finely chopped cilantro and a bit of oregano. Let it cook for 3 minutes. Next, we add the protein, you can use any type of shrimp or prawns, the important thing is that they are clean and deveined. We add them to our sauce and let them cook for a maximum of 5 minutes over medium heat because if not, they overcook and become chewy. For the side dish or garnish, we need green plantain which we peel completely and with the help of a peeler, we make slices to then deep fry them over high heat. Let them brown on all sides, drain and all that's left is to serve this delight, just look at this beauty, I decided to use deep cups. We garnish with the plantain chips, also a bit of avocado and of course, lots and lots of lemon. As always remember, Tata Narroyo greets you, I'll leave you now, bye, bye.

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