Shrimp with Hogao, or Camarones con Hogao as it is commonly called, is a staple of Columbian cooking and goes by several names depending on the area and nation. Hogao, sometimes referred to as criollo sauce, is a Spanish sofrito variation made with garlic, onion, and pepper. It is typically used as a base for other traditional Columbian dishes like stews and rice dishes, as well as a topping for arepas, paracones, empanadas, and meats. Because of its history, it represents the blending of Spanish and indigenous influences. Before European settlers arrived in the Americas, the native populations of Colombia used to eat primarily corn, potatoes, and a variety of local fruits and vegetables. The Spanish introduced new ingredients to the area, such as onions, garlic, and different spices, which gradually found their way into the local cuisine.Â
Nutritional Characteristics:
Shrimp offers 59% of the Daily Value of B12 Vitamin. B12 is essential for your DNA production, which helps with RBC formation and Cell Metabolism. All these factors are necessary for a healthy body to function.
Tomatoes are a good source of vitamin C, potassium, and antioxidants. Antioxidants help fight against diseases like cancer, and vitamin C helps boost your immune system as well. Potassium helps with blood clotting.
Scallions are also high in vitamin C, which boosts immune health.
Other Positive Characteristics:
This recipe is easy to mis en place and get started right away, once the sauce has thickened, it is easy to let simmer on the stove and multitask-- good for larger families.
Cost is relatively low other than the shrimp, easy to buy tomatoes, scallions, cheese, in bulk, and the spices can be kept in the cabinet. All you need to do is buy the shrimp to make the dish.
Easy to store-- store sauce and shrimp in large containers and put in the fridge to store for one-two days.
Make sure the shrimp is cooked completely before serving-- other ingredients are completely safe to handle.
Ingredients:
To make this recipe, first, cut the scallion into 2-3 inch long pieces, both the white and green parts. Then dice the tomatoes into small pieces and put them aside along with other ingredients.
Prepare the shrimp by thawing them beforehand and pat dry with a paper towel, then tossing them in adobo seasoning. Allow the shrimp to marinate with the seasoning while preparing the Hogao sauce.
To make the sauce, sauté the green and white parts of the scallion in olive oil over medium-high heat until it’s soft. Add in the diced tomatoes and simmer it in low heat for about 5 minutes or until the sauce begins to thicken, this allows the ingredients to combine and fusions the flavors together.
While the sauce is cooking, heat olive oil in a separate skillet and panfry the shrimp in a single layer, cook them for about 2 minutes on each side, avoid fully cooking them because you will continue cooking them in the sauce.
Once cooked, place them in a clean bowl until the sauce is ready. Once the sauce has started to thicken, add the packet of Sazon goya, stir, and cook until thick. Then add the milk, and shredded cheese and stir again. Lastly, add the shrimp to the sauce and cook for another 1-2 minutes.
Plate them and serve warm. Keep refrigerated or freeze the unused portion.
Camarones con Hogao
Serve: 8
Ingredients:
Shrimp:
1lb bag of frozen, raw, peeled shrimp, thawed
2 tbsp or more if needed, all-purpose Adobo seasoning with pepper
Hogao Sauce:
2 tbsp olive oil (or more if needed for cooking)
2 bunches of scallions (~12-16)- cut green portion into 2-3 inch-long pieces; cut 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:
Pat dry the shrimp with a paper towel and toss them in 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 on it 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 (about 2-3 minutes).
Add the diced tomatoes to the cooked scallion. Lower the heat so the sauce is at a simmer. Cook for about 5 minutes or until the sauce begins to thicken.
While the sauce is cooking, heat 1-2 tbsp of olive oil in a separate skillet. 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 in a clean bowl until the sauce is ready.
Once the sauce has started to thicken, 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.
Recipe from the Kitchen of Lina Rincon
By Alvie N. and Izzy B. March 16th