Encocado de Camarón

Ingredients

• 700 g raw shell-on prawns
• Juice of 2 limes
• 5 garlic cloves, finely chopped
• 3 tbsp annatto-infused oil
• 1 red onion, finely chopped
• 1 red pepper, finely diced
• 1 green pepper, finely diced
• 3 ripe tomatoes, finely chopped
• 1 tsp ground cumin
• 500 ml coconut milk
• 300 ml water
• 1 large bunch coriander, chopped
• 1 1/2 tsp fine salt
• 1/2 tsp black pepper

Before you cook

• Peel the prawns and devein them, keeping every head and shell in a separate bowl.
• Toss the peeled prawns with the lime juice, half the salt and half the garlic, then refrigerate them for fifteen minutes.
• Chop the onion, both peppers and the tomatoes.
• Chop the coriander, keeping a small handful back for the finish.
• Shake the tin of coconut milk before opening it.

Steps

1. Put the prawn shells and heads in a small pan with the 300 ml of water.
2. Simmer the shells for fifteen minutes, pressing them with a spoon, then strain the stock and discard the shells.
3. Heat the annatto oil in a wide pan over medium heat.
4. Add the onion, both peppers and the remaining garlic, then cook for eight minutes until soft.
5. Stir in the tomatoes and the cumin and cook for eight minutes, until the mixture is thick and the oil pools at the edges.
6. Pour in the coconut milk and the prawn stock and bring to a gentle simmer.
7. Simmer uncovered for ten minutes so the sauce reduces slightly and turns silky.
8. Season with the remaining salt and the black pepper.
9. Drain the marinated prawns and slide them into the sauce.
10. Cook for four minutes only, until the prawns have just turned opaque and curled.
11. Take the pan off the heat and fold through most of the chopped coriander.
12. Scatter the reserved coriander over and serve with white rice and patacones.