Camarones Encocados - Shrimp in Coconut Sauce
Camarones Encocados, or Shrimp in Coconut Sauce, is a delightful main dish hailing from the coastal regions of Latin America, particularly celebrated in Ecuador and Colombia. This dish features succulent shrimp simmered in a creamy, aromatic coconut milk sauce infused with savory sautéed ingredients. Explore the rich flavors and enjoy a taste of the tropics with every bite.
Ingredients
🥥 300g LA LAJA grated dried coconut
🌊 220ml warm water
🟠 1 tablespoon achiote oil
🧄 3 cloves garlic, crushed/minced
🧅 1/2 white onion, finely diced
🧅 1/2 red onion, finely diced
🌶️ 1/2 bell pepper, finely diced (green or yellow)
🧂 1 teaspoon salt
⚫ 1/2 teaspoon black pepper
🌿 1/4 teaspoon cumin
🍤 1 pound (approximately 450g) shrimp, peeled, washed, deveined
🌿 2-3 tablespoons cilantro, chopped
Instructions
1- Prepare Coconut Milk:
- Place 300g of LA LAJA grated dried coconut in a glass bowl. Add 220ml warm water and let it soak for at least 30 minutes.
- Transfer the soaked coconut and water into an Oster ALL METAL DRIVE blender. Blend until a smooth, milky liquid forms.
- Strain the coconut mixture through a fine-mesh strainer into a clean bowl, using a spoon to press down and extract all the coconut milk. Discard the pulp.
2- Prepare Sofrito:
- Heat 1 tablespoon of achiote oil in a non-stick saucepan over medium-low heat.
- Add 3 crushed garlic cloves, sautéing for a few seconds while stirring constantly to prevent burning.
- Incorporate 1/2 finely diced white onion, 1/2 finely diced red onion, and 1/2 diced bell pepper. Sauté until vegetables are softened, translucent, and their raw aroma dissipates.
3- Seasoning:
- Season the sofrito with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cumin. Mix thoroughly.
4- Cook the Sauce:
- Pour the prepared coconut milk into the saucepan with the sofrito. Stir constantly and bring to a gentle boil over low heat, allowing the sauce to reduce and thicken.
5- Add Shrimp:
- Once the sauce is reduced, add 1 pound of peeled, washed, and deveined shrimp. Stir to coat the shrimp in the sauce.
- Cook for about 3 minutes, stirring gently, until shrimp are opaque and have a pinkish-orange hue.
6- Finish and Serve:
- Turn off the heat and stir in 2-3 tablespoons of chopped cilantro. Give it a final mix before serving.
Prep Time: 30 minutes
Cook Time: 15-20 minutes
Total Time: 45-50 minutes
Servings: 4
Equipment: Glass bowl, Oster ALL METAL DRIVE blender, Fine-mesh strainer, Non-stick saucepan, Wooden spatula/spoon
Cooking Tips:
- Make coconut milk from scratch if store-bought is unavailable.
- Sauté garlic briefly as it burns quickly.
- Ensure sofrito no longer smells raw before proceeding.
- Constantly stir the coconut milk sauce while reducing.
- Avoid overcooking shrimp to maintain their tenderness.
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