Cazuela De Camarn Shrimp In Plantain And Peanut Sauce Recipe

This delicious ecuadorian seafood cazuela ("Stew") is traditionally first cooked on the stove and then baked in a clay pot until the stew forms a crust on top. In this quicker adaptation, the wonderful flavors of the shrimp, plantain, toasted peanuts, cilantro, and tomato come together on the stove into a rich sauce. Serve over rice for a quick and flavorful supper. If you'd like to make fish stock, the traditional (and practical) method is to simmer the shrimp heads, peels, and tails in salted water with some chopped onion for about an hour, then strain the liquid and use it to cook the plantains.