The corn sango with shrimp is a typical dish from the Ecuadorian coast that combines the freshness of the shrimp with the sweet and natural flavor of the corn.
It stands out for its creamy texture and perfect balance between marine and terrestrial ingredients.
Corn Sango with Shrimp
Ingredients
1 pound of Shrimp
6 tablespoons of Annatto seed (achiote)
2 tablespoons of Chopped garlic
½ cup of Chopped red onion
3 Corn on the cob
1 ½ liter of Water
Cilantro
1 pinch of Salt
1 pinch of Pepper
Cumin
Preparation
Step 1 : In a large skillet, fry the onion and garlic with the annatto seed until golden.
Step 2 : Then, add the grated corn and cook until all the water has evaporated.
Step 3 : Next, incorporate the pre-sautéed shrimp and add milk or cream, cooking over low heat until the mixture becomes creamy.
Step 4 : Season with salt, pepper, and cumin to taste.
Step 5 : Finally, garnish with fresh cilantro and serve hot, accompanied by fried plantains.
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