The green ball with shrimp coconut sauce is an iconic dish from the Esmeraldas province on Ecuador's northern coast, blending Afro-Ecuadorian culinary richness with fresh seafood ingredients.
Coconut is a key ingredient in many Esmeraldas recipes, thanks to the abundance of coconut palms in the coastal region, making this sauce a distinctive hallmark.
Its cuisine reflects the freshness of the seafood, the versatile use of plantains in multiple forms, and African influences evident in the combination of flavors and techniques.
Green Ball with Shrimp Coconut Sauce
Ingredients
1 pound of Shrimp
4 Green plantains
2 Chopped garlic
½ Red onion
1 White onion stalk
½ Green bell pepper
600 milliliters of Coconut milk
Achiote
Parsley
1 pinch of Salt
1 pinch of Pepper
Cumin
Preparation
Step 1 : Peel the green plantains, cut them into slices, and fry in hot oil until golden.
Step 2 : Then, set them aside.
Step 3 : In a skillet, heat some oil and add the chopped onion, garlic, bell pepper, and onion stalk.
Step 4 : Cook until they are golden.
Step 5 : Next, add the shrimp and season with salt, pepper, cumin, and achiote to taste.
Step 6 : Cook until the shrimp are done.
Step 7 : Add the coconut milk to the mixture and let it cook over medium heat until it thickens.
Step 8 : Finally, serve the shrimp sauce over the fried plantain slices, sprinkle chopped parsley on top, and enjoy.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
