Sango de Camarón is a rich and comforting Ecuadorian dish made with shrimp and plantain puree simmered to perfection. Creamy and savory, this hearty meal is a must-try for all shrimp lovers!
If you’ve never tried Sango de Camarón, get ready for a dish that will completely win you over! This Ecuadorian classic is pure comfort in a bowl! Tender, juicy shrimp simmered in a velvety green plantain purée that thickens into a rich, savory stew. The green plantains give it a unique, creamy texture that adds a subtle earthiness that perfectly complements the shrimps. Trust me, once you try it, you’ll be coming back for more!
Note: If you enjoy cooking with green plantains, be sure to try our other dishes like mangu (Dominican green plantain mash), jibarito sandwich (sandwich de toston), empanadas de plátano (green plantain empanadas), and sopa de platano (plantain soup) for more ways to enjoy green plantains!
Ingredients You Will Need
Step By Step Instructions
First, make an Ecuadorian refrito (blended vegetable base) and grate the plantains.
Step 1: Add the peppers, onions, tomato, and garlic with ½ cup of water to a blender. Blend until smooth. Set aside until ready to use.
Step 2: Peel the green plantains and grate them using the finest side of a grater to create a smooth, silky purée. Set aside until ready to use.
Making the Sango Purée
Step 3: In a large pot, heat the oil over medium heat.
Add the refrito blend, garlic, cumin and stir, letting it cook for about 5 minutes until fragrant.
Add in the achiote or sazón and stir well (this not only enhances the flavor but also gives the sango its signature color). Cook for 2 minutes.
Step 4: Gradually add the plantain purée, stirring continuously to incorporate it smoothly into the refrito. *This step helps prevent any clumping and ensures a creamy consistency. Continue gradually adding all the purée until all of it is incorporated.
Step 5: Once the mixture is smooth, stir in the peanut butter and stir until fully combined.
Pour in the water and stir again.
Season with salt and pepper to taste.
Reduce the heat to medium-low and let the sango simmer for 20 minutes, stirring every few minutes to make sure the puree doesn’t stick to the bottom of the pot.
Step 6: Add the shrimp and cook for another 10 minutes, until they are tender and perfectly cooked.
Stir in chopped cilantro, or leave it out if you prefer. The sango is done! Serve with a side of arroz blanco and garlic tostones.
Storing and Reheating
Storing:
Let the sango cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2 days.
Reheating:
For the best texture, reheat sango slowly over medium-low heat on the stovetop, stirring occasionally. If it thickens too much, add about a cup of water to thin out some.
Other Plantains Dishes You Will Love
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📖 Recipe
Sango de Camarón
Ingredients
Refrito (Vegetable Base Blend)
- 1 large green pepper rinsed, cut into large chunks
- 1 large red or white onion rinsed, cut into large chunks
- 1 large tomato rinsed, cut into large chunks
- 5 garlic cloves peeled
- ½ cup water
Plantains
- 3 green plantains peeled and grated
Sango
- 2 tablespoons vegetable oil
- 1½-2 pounds extra large or jumbo raw shrimp peeled and deveined
- 3-4 tablespoons achiote oil (annatto oil) or 1-2 envelopes of sazon with achiote
- 1 tablespoon peanut butter
- 7 cups water
- handful fresh cilantro rinse, finely chopped
- salt and pepper to taste
- 2 lime cut into wedges
Instructions
Refrito Blend
- Add the peppers, onions, tomato, and garlic with ½ cup of water to a blender. Blend until smooth. Set aside until ready to use.
Plantains
- Peel the green plantains and grate them using the finest side of a grater to create a smooth, silky purée. Set aside until ready to use.
Sango
- In a large pot, heat the oil over medium heat.Add the refrito blend, garlic, cumin and stir, letting it cook for about 5 minutes until fragrant.
- Add in the achiote or sazón and stir well (this not only enhances the flavor but also gives the sango its signature color). Cook for 2 minutes.
- Gradually add the plantain purée, stirring continuously to incorporate and prevent the plantain puree from clumping. Continue adding gradually until all the purée is incorporated.
- Stir in the peanut butter and stir until fully combined with the puree.
- Gradually add the water and continue stirring.
- Season with salt and pepper to taste.
- Reduce the heat to medium-low and let the sango simmer for 20 minutes, stirring every few minutes to make sure the puree doesn't stick to the bottom of the pot.
- Add the shrimp and cook for another 10 minutes, until they are tender and cooked.
- Stir in chopped cilantro, or leave out if you prefer. Serve the sango with a side of white rice, tostones and avocado slices. And don't forget to top each dish with a lime wedge!
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