This delicious Ecuadorian seafood cazuela ("stew") is traditionally first cooked on the stove and then baked in a clay pot until the stew forms a crust on top. In this quicker adaptation, the wonderful flavors of the shrimp, plantain, toasted peanuts, cilantro, and tomato come together on the stove into a rich sauce. Serve over rice for a quick yet exotic supper.
If you'd like to make fish stock, the traditional (and practical) method is to simmer the shrimp heads, peels and tails in salted water with some chopped onion for about an hour, then strain and use to cook the plantain.
- 1 medium onion (chopped)
- 1 green pepper (diced)
- 2 cloves garlic (chopped)
- 1 teaspoon oregano
- 1 package sazón Goya (with cilantro and achiote)
- 1 small tomato (chopped)
- 2 tablespoons vegetable oil
- 2 green plantains
- 3 tablespoons peanut butter
- 1 1/2 cups fish stock (or chicken stock)
- 1 pound shrimp (peeled)
- 2 tablespoons butter
- 2 tablespoons cilantro (finely minced)
- Heat the vegetable oil in a large skillet over medium heat, and sauté the chopped onion, tomato, green pepper, garlic, oregano and seasoning until soft and fragrant, about 5-8 minutes.
- Remove from heat and let cook slightly. Peel the plantains, and place them in a food processor with the stock. Add the sautéed vegetable mixture and process until well blended and mostly smooth.
- Using the same skillet, season the shrimp with salt and pepper and sauté them in the butter with the cilantro until just cooked, 2-3 minutes (depending on size). Set shrimp aside on a plate.
- Add the plantain and vegetable mixture to the skillet and stir in the peanut butter. Bring to a simmer and cook, stirring, for about 10 minutes, or until mixture is thickened.
- Add cooked shrimp to sauce and stir briefly until shrimp is heated through.
- Serve warm over white rice.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||6 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||6 g|