Camarones con Hogao is a Columbian-originated dish consisting of Fried Shrimp in Creole Sauce also called Hogao, made of scallions, tomatoes, shredded cheese, and milk. It is found on pretty much every Columbian restaurant menu across the world and is sometimes served with meats, arepas, and rice substituting the Shrimp. This dish is easy to make and tastes amazing, which is a huge reason that is so popular worldwide. Below are some nutritional facts and more information about the dish.
Nutrient facts
This recipe calls for 12 Roma tomatoes and tomatoes are great sources of vitamin C, K1, B1, and potassium.
Scallions are high in vitamin C and iron and have been linked with strengthening your immune system.
Cheese and milk are ingredients that are high in calcium, vitamin D, phosphorus, and potassium which contribute to healthy bones
Shrimp is an excellent source of protein while being low in calories
Guide to preparing..
It is important to gather all ingredients ahead of time. Cut scallions in recommended lengths and place them in a bowl. Dice tomatoes and place in a separate bowl. Wash shrimp and place each one on a dish towel and pat dry. Once shrimp are dry place them in a bowl and coat with Sazon Goya con cilantro y achiote. Prep a medium skillet on medium heat. Add 1tbsp of olive to skillet and cook scallions until soft. Add tomatoes to the soft scallions. Cook scallion and tomato mixture unitil a thick mixture is formed. In a sereprate skillet add 2 tbsp olive oil and fry shrimp be careful not to overcook shrimp. After shrimp are cooked transport them to a bowl. Once sauce has thickened addpacket of goya seasoning and stir. Add milk and cheese to sauce. Add shrimp to sauce mixture and stir.
Camarones con Hogao
Serve: 8
Prep: 10 minutes Cook: 20 minutes
Ingredients:
Shrimp:
1 lb bag of frozen, raw, peeled shrimp, thawed
2 tablespoons and more if needed, all-purpose Adobo seasoning with pepper
Hogao Sauce:
2 Tbsp olive oil (or more if needed for cooking)
12 scallions – cut the green portion of the onion into 2-3 inch-long pieces; cut the white part in half lengthwise and then into 2-3 inch-long pieces
12 Roma tomatoes (or 1 large can of crushed tomatoes), diced into small pieces
1 packet Sazon Goya con cilantro y achiote (with coriander and annatto)
1-2 Tbsp milk, any type
½ cup shredded cheddar cheese
Salt to taste (only add at the very end if needed)
Instructions:
First, prepare the thawed shrimp by patting them dry with a paper towel. Toss the shrimp in the 2 Tbsp of Adobo seasoning so they are coated evenly. You may use more Adobo seasoning if needed to coat all of the shrimp. Allow the shrimp to rest with the seasoning while you begin the sauce.
Heat a large skillet on the stove over medium-high heat. Add 1 Tbsp olive oil. Add both the green and white parts of the onion and sauté until it’s soft (2-3 minutes).
Add the diced tomatoes to the cooked onions. Lower the heat so the sauce is at a simmer. Cook for about 5 minutes or until the sauce begins to thicken.
Heat 1-2 Tbsp of olive oil in a separate skillet while the sauce is cooking. Place the shrimp in a single layer in the pan and pan-fry them for about 2 minutes on each side. You want them mostly but not fully cooked because you will continue cooking them in the sauce. Remove the shrimp from the pan and place them in a clean bowl until the sauce is ready.
Once the sauce has thickened, add the packet of Sazon goya. Stir it into the sauce and cook until thick and saucy. Then add the 1-2 Tbsp of milk, and shredded cheese & stir.
Add the shrimp to the sauce and cook for 1-2 more minutes. Taste and add salt only if needed. The seasoning mixes already contain salt, so more may not be necessary. Serve warm.
Comments