Cazuela De Camarón: Shrimp in Plantain and Peanut Sauce

Plantain bunches

Chunyang, Lin (Taiwan) / Creative RF / Getty Images

  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
435 Calories
21g Fat
31g Carbs
36g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 435
% Daily Value*
Total Fat 21g 26%
Saturated Fat 6g 28%
Cholesterol 242mg 81%
Sodium 888mg 39%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 21%
Protein 36g
Calcium 242mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 and flavorful 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 the liquid and use it to cook the plantains.


  • 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)

Steps to Make It

  1. 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 to 8 minutes.

  2. Remove from heat, and let cool 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.

  3. 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 the shrimp aside on a plate.

  4. 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.

  5. Add cooked shrimp to sauce, and stir briefly until shrimp is heated through.

  6. Serve warm over white rice.