Sopa de Camarones Coco y Plátano

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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

(Photo Attributed to Author: Rootology)

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Now pour the shrimp cooking water in with the cooking vegetables, stir well, and continue to cook for 10 to 12 minutes more.
  6. Next, pour the coconut milk in, and cook for about another 10 minutes.
  7. Add the prawns and cook only 2 or 3 minutes, just until they turn bright pink.
  8. Season to taste with salt and black pepper.
  9. 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.