Sango de Camarón

Sango de Camaron served in a platter with white rice and a side of tostones.

4.84 from 6 votes

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!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Ecuadorian

Servings:

Calories: 325kcal

Author: Catherine Arena

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!

Notes

Recipe Notes:

The recipe calls for 3-4 tablespoons of achiote oil or 1-2 packets of sazón with achiote, but how much should you use exactly?

Both options enhance the flavor and give the sango its signature golden hue. Start with 3 tablespoons of achiote oil or 1 packet of sazón, then adjust as needed. If the color isn't vibrant enough, add an extra tablespoon of oil or a second packet of sazón until you achieve the perfect rich, golden tone.

Nutrition