Shrimp – 400 grams
Garlic – 5 cloves
Onion – one large
Green Pepper – Half of one
Cilantro – 1/2 cup
Tomato – one large
Tomato sauce – two spoons
Coconut milk – 1 can
In a pan, add the shrimp, two cloves of garlic (grated or pressed), half of the onion (grated), a splash of olive oil, and a small amount of water. Cook until the shrimp becomes pink – the actual cooking time can vary, but it should be fairly quick.
Strain the water into another bowl and set aside the water and the shrimp for later.
In another pan, add 3 cloves of garlic (grated or pressed), the other half of the onion (grated), another splash of olive oil, and cook until slightly browned.
Chop up the Cilantro, Green Pepper, and Tomato, then add to a pot.
Combine with the browned garlic and onion, and heat until warm. Then add the water from the shrimp, two spoons of tomato sauce, 1 can of cocounut milk, and 1/4 cup of additional water.
Once all ingredients are warm (not hot), pour into blender and blend briefly until there are no large chunks.
Return to a pot, add the shrimp, and heat until hot. Your Ensopado is ready.