Nano

Encocado de Camaron

ecuadorian
  • 10 min
  • Gluten-Free
  • Dairy-Free
  • Nut-Free

In Your Mise Box:
Shrimp, Sweet Plantains, Nano's Coconut Sauce, Yellow Rice, Avocado, Cilantro


From Your Kitchen:
Large Pan, Cooking Oil, Salt, Pepper


Storage Instructions: Refrigerator (2-3 days)

 

nanobarnyc.com

Encocado de Camaron

Shrimp in coconut sauce. With yellow rice, avocado, and sweet plantains.

Step 1
Pat shrimp dry using paper towel
Season with salt & pepper; set aside

Step 2
Heat large pan over medium heat; add 1 tbsp oil
Cook plantains for 2-3 min, until brown and
tender (flip to cook both sides)
Set plantains aside on paper towel

Step 3
Using same pan, increase heat to medium high
Add shrimp and Nano’s coconut sauce
Cook until shrimp is pink on both sides (2-3 min),
flipping once midway; remove from heat

Step 4
Place rice in microwaveable bowl
Dampen paper towel with water; place over rice
Microwave on high for 2 min

Step 5
Cut avocado into slices
Plate; sprinkle cilantro onto shrimp
Serve and enjoy!

Chef’s story

At Nano, our dishes maintain my family’s recipes, from my mother’s Seco de Pollo, to the most influential person in this endeavour, my grandmother Ines. Encocado de Camaron is a dish that is specifically from the Esmeraldas Province on the coast of Ecuador, where the population is predominantly Afro-Ecuadorian. We’ve tested countless coconut milks to make sure the sauce is absolutely perfect. Enjoy!

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