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Hello! Alicia back again with more Ecuadorian recipes to share. If you're new here I'll explain. Each month this year, my family is choosing a different country from our heritage. Once a week we make a traditional meal from that country and then I share it with you here on the blog. In January we did Germany, February is Ecuador, and March will be Ireland.
Unfortunately, my little family was stricken with the flu in February and although we made our Ecuadorian meals, I was unable to share them on the blog. So this week is Ecuadorian week where I am sharing all our recipes. Monday I shared my favorite Ecuadorian breakfast soup, Encebollado.
Today I have two recipes that look similar but have distinctly different flavors: Sango de Camarón and Encocado de Camarón. Camarón means shrimp, so these are both dishes that feature shrimp! Both dishes start with refrito. Refrito is a combination of sauteed red onion, bell peppers, garlic, and spices. To make the refrito you will need Achiote or saffron.
Sango de Camarón
If you look at the ingredients for Sango you might raise an eyebrow; plantain, peanut butter, shrimp. But trust me this is so delicious! Especially with the addition of lime juice at the end.
Sango starts with the refrito. Then grated plantain is added with a dab of peanut butter. In the end your cooked shrimp is mixed in with the plantain mixture. Squeeze lime juice on it, mix it with your rice, eat and enjoy. I think this is my second favorite Ecuadorian dish. That's how good it is. It's not spicy at all, but very flavorful!
Some tips for making Sango:
Encocado de Camarón
Encocado de Camarón is a very simple dish with a lot of flavor. After the refrito is cooked coconut milk is added with the shrimp and cilantro. It's SOOOOOO good! All the flavors are really subtle but compliment each other excellently.
It's commonly eaten with rice and in Esmereldas (a city in Ecuador) it's also common to eat with a boiled green plantain. I thought it sounded strange but it was actually good to eat with the encocado.
Some tips for Encocado de Camarón
I think you'll really like these meals. I love them. Let me know if you try them out and what you think.
Check back in next week when we'll be starting our month of Irish meals!
And if you don't want to wait for next month Dating Divas has a pack for an Irish Date Night. It's on sale right now so check it out. You get recipes, games and other fun activities for the night with your significant other.
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Have you ever eaten a meal somewhere that was so good that you couldn't wait to get home to replicate it for your family?
That happened to me with this meal. While I was in California with Alicia when she had her baby, her husband decided to grill for dinner. I helped him a bit, but his ideas for flavors in the food were so fantastic that as I ate the meal, I was in heaven! You have seen other recipes from my SIL here and here. He is a great cook.
This meal consisted of Skewered Shrimp, Grilled Corn with Cilantro-Lime Butter, Rice and Grilled Pineapple. I took charge of the butter for the corn, and I loved the results. I may not be able to eat corn any other way now. It was that good!
Now that I am home from California, I decided to have all of my kids who live in Phoenix over and my husband and I got the grill going for the Columbus Day holiday. We cooked up the same menu, but also added some grilled chicken for those who may not enjoy sea food. I think most of us ate both!
The Grilled Chicken
I used boneless skinless thighs. I did a rub that consists of brown sugar and salt. Go heavy on the salt. To about 3/4 c of brown sugar, I put about 4 T of salt. I find that this rub only works on the grill. Some how the grill doesn't let it come out tasting too salty. I just dredged the chicken in the brown sugar-salt mixture and let it sit a few minutes before grilling it. It came out so moist, tender and delicious! It is really simple to do and gives amazing results! My kind of recipe.
The Skewered Shrimp
For this recipe, I used large, frozen shrimp that had already been deveined, I just had to peel it.
After I peeled it, I put it in a bowl to marinade for about half an hour. This is what I used as a marinade:
Skewered Shrimp Marinade
1/2 stick of butter (1/4 c) melted
1 T lime zest
The juice of 1/2 of a lime
1/2 tsp. garlic powder
salt and pepper to taste
(I used coarsely ground pepper)
Blend the ingredients all together and toss in the shrimp to coat completely.
When the shrimp had marinated for about 30 minutes, I put them on skewers. I use metal skewers rather than purchasing bamboo ones. I have a dozen of these. Poking the skewer through the tail, and then the body, I put about 5 shrimp to a skewer. It came out perfectly, filling all 12 skewers. It takes very little time to grill them. Just put them on the grill for a couple of minutes per side and get some nice grill marks. If they finish before everything else, I just pop them in a warm oven so they don't get cold. They taste so good! I love shrimp, and this is one of my new favorite versions!
The Grilled Corn with Cilantro Lime Butter
Knowing how much I love seafood, it may be surprising to many when I say that this corn was my favorite part of this meal. Here is how we cooked it:
Husk the corn and without adding anything to it, place it on the grill and cook it for a couple of minutes per side, just enough time to heat it through and to give it a little char. (See the picture?) It really doesn't take very long. Then, when you take it off of the grill, slather it with Cilantro-Lime Butter. Here is the recipe for that:
2 sticks of butter (1 c), softened
1/4 c. chopped cilantro leaves (for this butter, try to avoid the stems)
The zest of 2 limes
juice of 1/2 lime
1/2 tsp. salt
Blend it all together and use to slather on corn. It will probably be good on other veggies, too. I just haven't tried it yet.
When we serve the corn, I like to cut it off the cob, add more of the butter and mix it with the rice that we serve on the side. It is just so delicious!
By the way, there is a lot of zesting going on with this meal, so I really appreciated my zester that I blogged about here. You can purchase one here. Also, for the lime juice I used my citrus squeezer that my SIL taught me about! It is so handy and simple to use. Both of these gadgets would make nice little bridal shower gifts or Christmas gifts! I wish I had had them years ago, they would have saved me so much trouble and mess as I cooked.
The Grilled Pineapple
I have a confession to make about the pineapple. When my SIL made it, he grilled it. When we made it, we were all getting hungry and everything else was ready, so we just popped it in the microwave. It was still so good. Heating up pineapple makes it so juicy and the flavor just bursts in your mouth.
To grill (or microwave) the pineapple, first use a peeler corer to get it ready. Trust me, when it comes to pineapple, this is the best gadget ever. It is such a time saver! It slices the pineapple into one long spiral, so I just use a knife to cut down one side, and that gives you rings.
Drizzle the rings with melted butter and sprinkle on brown sugar. That is it! Now just pop them on the grill or into the microwave or oven and you have heavenly pineapple that compliments this entire meal so well.
For a drink, I made some of Alicia's Watermelon Slush Punch. Mine didn't come out as well as her's did. I think it was because my ice cubes weren't all of the way frozen. But, it still tasted pretty good and was a good compliment to the entire meal.
Speaking of Alicia, today is her birthday! I am so proud of her! She is an intelligent woman and a wonderful wife and mother. It is hard to believe that my middle child is already the mother of 2, and she is doing it all so beautifully! Happy Birthday Alicia! I made her a cake from long distance. You can see it here.
If you are looking for something different and delicious to grill, I hope you give these ideas a try! Especially the corn! You won't regret it! Here is a recap of our favorite gadgets for this meal:
You've heard it first here! The Dating Diva's Holiday Bundle Flash Sale is going live tomorrow, October 11th! You won't want to miss it!
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I adore seafood and salmon in particular. I usually go to my old standby recipe with salmon, which is to season it and broil it and then scarf it down, feeling like it is the food of the gods. But, sometimes when I shop at Costco, I see that they have salmon that is stuffed with a crab stuffing. SALMON WITH CRAB STUFFING! I know it sounds too good to be true. The price for this heavenly concoction is definitely out of my budget. I mean, sometimes, just the salmon alone is out of my budget. But, to add crab takes it over the top. Yet, I was determined that I had to make the dream of eating this unbelievable combination a reality.
Well, here is how it finally happened! My local grocery store, (Fry's) sometimes runs a sale at their meat counter. All of the meat and seafood from the counter is 25% off! So, that meant that the salmon, which was normally $8.99 per lb was only $6.75 per lb. I decided that was acceptable and purchased a couple of sides. The imitation crab was also on sale! It was like the heavens had opened and everything had fallen into place to allow me to enjoy this amazing dish! Now all I had to do was bring the fish home and figure out how to make the stuffing and how I was going to stuff the salmon. Here is how I did it. Click the button for the printable stuffing recipe. Click on the pictures for a description.
I added a vegetable on the side, and I was able to enjoy the delicious taste of the salmon, blended with the sweetness of the crab mixed with the great seasonings in the stuffing! My dream had come true!
Another nice thing about this stuffing recipe is that it tastes good on its own! There was enough left over after I stuffed the salmon that I was able to bake it in a small casserole dish. My husband loved eating it for lunch the next day. So, it would be a great side dish besides a stuffing.
Crab Stuffed Salmon
So, when the heavens open and the sales happen for you at the perfect moment, I hope you can give this recipe a try!
Wondering how the zucchini got the nice crinkly cut? I am putting the link below for the crinkly cutter, along with the link to sheet pans!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to ten and counting! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, and my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!
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