A true Colombian classic, this is what Sopa de Camarones Coco y Plátano is. Prawns and plantains in a rich, creamy, and spicy coconut broth, it’s warming and comforting food.
Sopa de Camarones Coco y Plátano Recipe-
- 1 lb. jumbo prawns (shrimp), deveined but shells left on
- 2 tbsp. scallion infused olive oil
- 1 medium yellow onion, peeled and chopped fine
- 2 scallions, peeled and chopped fine
- 4 large cloves garlic, peeled and chopped fine
- 1 green bell pepper, cored, seeded, and chopped fine
- 1 habanero hot chili pepper, chopped fine (note: for hottest, leave seeds in; for less hot, remove seeds)
- 2 cups chopped tomatoes
- 2 large carrots, peeled and diced
- 2 green plantains, peeled and chopped into small chunks
- ¾ tsp. ground cumin
- 1/2 tsp. ground achiote (a must have ingredient for authentic Colombian cuisine flavor)
- 3 (14 oz.) containers of unsweetened coconut milk
- Freshly ground coarse sea salt and black peppercorns, to taste
- Freshly chopped cilantro leaves
- Make your “refrito” (Spanish for “refried hash”) in a medium-sized cooking pot over medium-high heat. Heat the oil. When good and hot, add the scallions and onion, and sauté until fragrant and translucent, about 2 minutes.
- Now stir in the bell pepper and garlic, next add the chili, carrots, tomatoes, plantain, ground cumin and ground achiote. Cook for about 7 or 8 minutes, or until the vegetables are nicely softened.
- While your refrito cooks, clean and de-vein the prawns and place them in a small cooking pot with just enough water to cover them well.
- Bring the water to a rolling boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Drain the prawns in a coriander over a bowl (you want to reserve the shrimp cooking water), and then peel the prawns and discard the shells.
- Now pour the shrimp cooking water in with the cooking vegetables, stir well, and continue to cook for 10 to 12 minutes more.
- Next, pour the coconut milk in, and cook for about another 10 minutes.
- Add the prawns and cook only 2 or 3 minutes, just until they turn bright pink.
- Season to taste with salt and black pepper.
- To serve your Sopa de Camarones Coco y Plátano, ladle generous portions into attractive serving bowls, and garnish each serving with a sprinkling of chopped fresh cilantro leaves.