Shrimp Colonche
An Ecuadorian Delight. Shrimp colonche, an emblematic dish of Ecuadorian gastronomy, combines the freshness of green vegetables with the exquisite flavor of shrimp, offering a unique and satisfying culinary experience.
Yield:
Prep Time:
Cook Time:
Special Equipment:
Ingredients
450 grams of shrimp
4 eggs
60 ml of shrimp base
60 ml of liquid achiote
100 grams of fried
1 red onion
1 green pepper
Fresh cilantro
Salt
Pepper
Cumin
Directions
Preparation of the Sofrito: * Cut the red onion and green pepper into small cubes. * In a frying pan, combine the cut vegetables with a splash of liquid achiote. * Cook over low heat, stirring occasionally, until the vegetables are tender. * Season with cumin and salt to taste, ensuring a uniform distribution of flavors.
Shrimp Cooking: * Add the shrimp to the pan with the sauce. * Cook until the shrimp is golden and completely cooked.
Preparation of the Majado de Verde: * Peel the greens and cook them until they are tender. - Once cooked, crush the greens until you get a crushed consistency. Reserve.
Assembly of the Colonche: * Add the ¼ of shrimp bottom to the pan with the shrimp and the sauce. Mix well to integrate the flavors. * Place the green mash on the shrimp mixture in the pan. - Add the eggs to the pan. * Rectify the salt and pepper to taste.
Presentation: * Decorate the colonche with fresh cilantro to enhance its presentation and flavor. This dish is not only a delight for the palate, but also a representation of the culinary richness of Ecuador, ideal for any special occasion.
