Sango de Camaron (Shrimp Sango)

Sango de Camaron (Shrimp Sango) is one of the most delicious dishes you will ever come across in Latin Cuisine. Cooked in an easy and simple green plantain puree with succulent tender large shrimp served alongside white rice.

Sango de Camaron is hyper delicious and one of the best comfort dishes you will ever have!

If you have never had sango, I can say with absolute certainty, you must give sango a try!

It’s just amazingly delicious and satisfying in every way!

It truly is one of the most flavorful Latin dishes you will ever have and a little goes a long way!

By far a favorite in my home!

What is Sango

So what exactly is sango?

Sango is a traditional Ecuadorian dish made with green plantains. 

The green plantains are pureed and cooked in a refrito with the added treat of a meat or seafood.

What is refrito?

Simply put, refrito is basically sofrito. 

What is sofrito?

Sofrito, is the cooking base to many Puerto Rican dishes and is really easy to make. Combine a few vegetables into a blender and you have a refrito or sofrito!

Although, you can eat sango plain, adding a meat or seafood counterpart to this dish, heightens the sango flavor to a whole other level!

So for todays sango, we are using shrimps, yum!

Ingredients You Will Need

• 2-3 Green Plantains, peeled and pureed
• 1½ – 2 lbs extra large or jumbo raw shrimp, peeled and deveined
• 1-2 envelopes of Sazon with Annatto 
• 1 tbsp peanut butter
• 7 cups of water
• Fresh cilantro, finely chopped 
• 1 tbsp vegetable oil
• salt and pepper to taste
• lime (optional for topping)

Note: I know you may be asking yourself, peanut butter, really? Trust me, it heightens the flavor of the plantain puree deliciously, just add a tablespoon.

To Make Refrito

• 1 large green pepper, cut into large chunks
• 5 garlic cloves, peeled
• 1 large tomato, cut into large chunks
• 1 red or white onion, cut into large chunks
• ½ cup white water

What to Serve with Sango

Sango is typically served with rice and a side.  Usually you will see a side of avocado, fried green plantains or even a simple salad.

Consider serving Sango de Camaron along with any of these delicious options.

Serve alongside arroz blanco (Puerto Rican White Rice)

Garlic tostones (Fried Green Garlic Plantains)

Platanos Fritos (Puerto Rican Sweet Plantains)

Puerto Rican Yellow Rice with Corn

Cilantro Lime Rice

or simply serve by itself with a slice of crusty french baguette.

How to Make Sango de Camarón

1. Peel and grate green plantains on the finest side of a grater. (This will form the finest plantain puree)
2. Set aside until ready to use.

How to Make Refrito

1. Add the peppers, onion, tomato and garlic to a blender with half a cup of water.
2. Blend until smooth. Set aside.
3. Peel and devein shrimp. Add shrimps to a bowl and season with a little salt and pepper. Cover and keep refrigerated until ready to use.

Time to Make Sango!

1. In a large pot, heat oil over medium high heat. 
2. Add refrito blend and stir.
3. Cook refrito for 5 minutes.
4. Add the sazon packet and stir. (The sazon will not only add flavor to the sango but also give it color)
5. Allow to cook for 2 minutes. 
6. Add plantain puree to pot a little bit at a time. Stir well into refrito. (This prevents the plantain puree from clumping up.)

1. Continue adding puree a little bit at a time until all the puree has been added.
2. Stir sango well.
3. Add peanut butter and stir well.
4. Add the water to the pot and stir.
5. Season sango with salt and pepper to taste. (Be careful not to add to much salt)
6. Lower heat to medium and cook sango for 20 minutes.
7. Add shrimps and cook for another 10-15 minutes.
8. Stir in chopped cilantro. (Some people do not like cilantro so you can skip if you like) I love it but here I am showing the sango without the chopped cilantro stirred in.
9. Sango is done.

This dish is a beautiful delicious combination and one I promise will not disappoint!

Looking for more delicious plantain dishes?

Mofongo con Camarones (Green Plantain Mash with Shrimp)

Mofongo con Carne Frita (Green Plantain Mash with Pork Chicharrones)

Pasteles al Caldero (Pasteles in a Pot)

Canoas de Platano (Stuffed Plantains with Picadillo and Cheese)

Bolón de Verde (Green Plantain Fritters)

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