Sang of Ecuadorian Shrimp

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Culture & Science - Cooking and Eating
Saturday, 14 April 2012 15:58

Today we compartiros another recipe Ecuadorian delights us with the taste of shrimp in a kind of soup is usually served during Holy Week. Today we tell you how to prepare this delicious traditional dish of Ecuador: Shrimp Sango.

sango de camaron

Shrimp Sango History

The origins of Sango Shrimp are poorly understood, it is thought that perhaps it was a successful improvisation grandmother use any ingredients that were available.

The tradition connected this dish from the beginning with the Catholic religion, especially with Lent.

The recipe


  • 800 g shrimp,
  • 2 medium white onions,
  • 1 tablespoon minced garlic,
  • salt and pepper to taste
  • 1 onion paiteña small
  • 1 small tomato without the skin,
  • 1 medium bell pepper,
  • ½ green banana peeled and sliced
  • Finely chopped fresh parsley,
  • 3 cloves of garlic,

sango camaron


First we thoroughly clean the shrimp and let us and book separate heads. Season with black pepper and set aside to take ara flavor.

Besides going to cook the shrimp heads in a little water and once cooked licuamos to make a kind of cream.

Besides going to blend the tomatoes, garlic and bell pepper and 1/4 cup water. Season with salt and cumin.

The preparation of the shrimp heads will add the plantain and licuamos again. Add the two mixtures and cook for about 3 or 4 minutes while we mix with a wooden spoon constantly.

Finally, add the seasoned shrimp we had from the beginning, cook another two minutes. Just before serving garnish with chopped fresh parsley.

Want to make more recipes from Ecuador? How about one of these?

If you have been doubts follows step by step instructions in this video:

Images: 1 , 2