The grated plantain in this coastal Ecuadoran soup gives the dish a wonderfully light and creamy body.In 2018, Food & Wine named this recipe one of our 40 best: We took a deep editorial dive into the islands, rain forests, and mountains of Ecuador in a 2001 article, and we asked chef and author Maricel Presilla of Zafra in New Jersey to give our readers the best examples of classic Ecuadoran food. Presilla shared her fantastic recipe for a coastal Ecuadoran shrimp soup made with grated plantain, which gives the soup a wonderfully light and creamy body.
Delicious! Don't worry about the annatto oil if you don't have it. The red pepper gives the soup a nice rosy hue. This is almost like a bisque--but without the heaviness. The grated plantain creates the creaminess--no heavy cream needed.