Recipes
Easy Meals to Cook at Home
Steamed Fish Fillets
Ingredients
1 whole red onion (medium size)
1 green pepper (medium size)
1 tomato (medium size)
3 garlic cloves, chopped fine
1 handful of fresh chopped cilantro
1 teaspoon of cumin (to taste)
1 teaspoon of salt (to taste)
2 tablespoons of fresh peanut butter
Goya Adobo - All-purpose seasoning (to taste)
2 Parmon Corvina fillets
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Preparation
Place the red onion, green pepper, tomato, garlic, peanut butter, salt, and cumin in the food processor.
Heat the oil in a large skillet over medium heat. Add all the mixture and stir-fry for 5 minutes.
Cover the mixture completely with the fish fillets.
Cook the Corvina fillets for 20 minutes over low heat. Garnish with the parsley.
Serve with lemon slices, accompanied with white rice, or the rice of your choice and enjoy!
Ecuadorian Shrimp Sango
Ingredients
3 plantains
1 green pepper
1 red onion
4 cloves of garlic
Fresh cilantro
1 teaspoon of cumin
Salt and pepper to taste
1 bag of Parmon White Raw shrimp 26/30 P&D T/Off
2 large spoons of natural peanut paste
Achiote or annatto
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Preparation
Season the shrimps with salt and pepper and put them aside.
Peel and puree the plantains, add them to a 1/2 cup of cold water, add 2 large tablespoons of the peanut paste, mix it all well, and reserve.
Chop the cilantro, onions, and garlic to sauté for 5 minutes, add salt and cumin, and olive oil to taste.
Cook it over medium heat and once it is boiling, add the mixture of the plantains.
Stir the mixture nonstop and add hot water gradually, until it cooks completely.
Once it is fully cooked, check the mixture and make sure it is not too thick or too thin.
Once you have the desired consistency, add the shrimp, mix, and cook it for 5 more minutes.
Serve it with a portion of white rice, avocado, and voila it is ready to enjoy.
Garlic Shrimp Pasta
Ingredients
1 tablespoon of butter
4 garlic cloves, minced (more or less, depending on taste)
1lbs of fresh chopped parsley
1 bag of Parmon Shrimp P&D 16/20
1 box of the spaghetti of your choice
1 pinch of salt
3 bay leaves
1 tablespoon of Goya seasoning
Preparation
Fill a large pot with water, add a generous pinch of salt, the bay leaves, and bring to a boil. Then add the pasta to be cooked ‘al dente’.
Season the shrimp with Goya, or the seasoning of your choice. Goya is highly recommended.
Heat the butter and garlic in a non-stick pan over high heat until the garlic is fragrant and lightly golden.
Add the shrimp and half of the parsley to cook for about 4 to 5 minutes, or until the shrimp are fully cooked.
Add a tablespoon of butter to the pasta with a pinch of salt.
Reduce the heat to medium and add the rest of the parsley. Stir everything to mix it with the pasta and remove from the heat.
Serve and Enjoy!