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.
- 2-3 green plantains peeled and grated
- 1½-2 lbs extra large or jumbo raw shrimp peeled and deveined
- 1-2 envelopes Sazon with Annatto
- 1 tbsp peanut butter
- 7 cups of water
- Handful fresh cilantro finely chopped
- 1 tbsp vegetable oil
- salt and pepper to taste
- 1 lime (optional) cut into wedges and served with individual dishes, sprinkled on top
- 1 large green pepper cut into large chunks
- 1 large red or white onion cut into large chunks
- 1 large tomato cut into large chunks
- 5 garlic cloves peeled
- ½ cup water
Peel and grate green plantains on the finest side of a grater. (This will form the finest plantain puree)Set aside until ready to use.
In a large pot, heat oil over medium high heat. Add refrito blend and stir.Cook refrito for 5 minutes. Add the sazon packet and stir. (The sazon will not only add flavor to the sango but also give it color)Allow to cook for 2 minutes. Add plantain puree to pot a little bit at a time. Stir well into refrito. (This prevents the plantain puree from clumping up.) Continue adding puree a little bit at a time until all the puree has been added.Stir sango well.
Add peanut butter and stir well.
Add the water to the pot and stir.
Season sango with salt and pepper to taste. (Be careful not to add to much salt)Lower heat to medium and cook sango for 20 minutes.
Add shrimps and cook for another 10-15 minutes.
Stir in chopped cilantro. *If you do not like cilantro, yo can skip this step.
Sango is done. Enjoy!
Serving: 6g | Calories: 240kcal | Carbohydrates: 24g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 914mg | Potassium: 526mg | Fiber: 2g | Sugar: 11g | Vitamin A: 917IU | Vitamin C: 37mg | Calcium: 179mg | Iron: 3mg