Fresh Shrimp Sango

Ecuadorian Shrimp Sango


3-4 green plantains

1 diced white onion

Small diced green bell pepper

Small diced red bell pepper

2 springs of green onion

1-2 lbs of raw shrimp

2 tsp of achiote

1-2 limes

2 Tbs of peanut butter

5-6 Tbs of chopped fresh cilantro

3 garlic cloves chooped

3-4 cups of water or chicken stock



In a large pot or pan at medium to high heat sauté your veggies using one Tbs of olive oil or cooking spray. Everything with the exception of some of the cilantro.

Lower your heat and let the veggies cook for about 3 minutes. In the meantime you can blend or process your plantains cut into chunks. Use 1 cup of water or chicken stock for the ease of blending.

Add the puree plantains to the veggies and stir until all veggies have been incorporated.

Add the peanut butter and stir until melted in.

Add peeled and cleaned shrimp.

Lower heat. Allow the mixture to simmer for 35-40 minutes stirring constantly. If it gets too dry continue to add water. It is important the plantains cook.

Add cilantro and stir well.

Serve with white rice and wedges of limes that will bring this simple dish to newer hights.


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