Achiote Shrimp Rice Bundles Recipes

RED ACHIOTE MEXICAN RICE

Steps:

• Rinse rice and drain well.
• Set apart.
• Process in blender the onion, garlic and achiote in some of the chicken broth (about a cup).
• Heat oil in a skillet and fry rice on medium heat until lightly brown.
• Add the processed liquid and let it reach boiling point.
• At this point add half of the broth (hot) Simmer covered until broth is consumed.
• Fluff rice with a fork from the edges to the center.
• Add the other half of the hot broth, the lime juice, and season with salt or powdered bouillon.
• Lower heat, cover and cook for about 15 more minutes.
• Fluff it again from the edges to the center.
• Uncover just to add the cilantro sprig.
• Cover again and let it stand to finish steaming and absorb the cilantro's flavor.
• Garnish with poblano strips.

MEXICAN ACHIOTE RICE (ARROZ AMARILLO)

Steps:

• For the garlicky achiote paste Add the achiote seeds (freshly ground in a spice grinder) or achiote paste, allspice, pepper, oregano, and vinegar to a mortar and pestle (click here for information about mortars and pestles), or small bowl and mix well to create a smooth paste.
• For the garlicky achiote paste Add the achiote seeds (freshly ground in a spice grinder) or achiote paste, allspice, pepper, oregano, and vinegar to a mortar and pestle (click here for information about mortars and pestles), or small bowl and mix well to create a smooth paste.
• Next, dribble on and work in enough water (usually about a tablespoon or 2) to give it all the consistency of a thick but spreadable paste. You will need 2 tablespoons of the achiote paste. (Reserve the remainder in a small jar for future use on chicken, fish, pork, turkey, or rice. It will keep in the refrigerator for a while.)
• For the rice Cook the fresh peas in a pot of boiling water until tender, drain and set aside. Or simply measure out frozen peas.
• In a 2-quart, heavy-bottomed saucepan, heat the canola oil over medium heat and add the rice and onion. Cook, stirring regularly and scraping up any sticky bits from the bottom of the pan, until the rice is chalky looking and the onion is soft, about 5 minutes. Meanwhile, in a small saucepan, heat the broth and the 2 tablespoons of achiote paste, along with 1/2-1 teaspoon of salt, depending on the saltiness of the broth. Whisk the broth mixture well, then add to the hot rice pan. Add the carrots. Stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium-low for 15 minutes.
• Uncover and bite into a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, stir in the peas, re-cover, and let stand for 5-10 minutes longer to complete the cooking. If the rice seems far from done, cook for 5 minutes or so, retest and then add the peas, remove from the heat, and let stand a few minutes. Fluff the rice, scoop it into a warm serving dish, sprinkle with cilantro and serve. It's enticingly exotic! (www.robinsdinnernight.blogspot.com)

ACHIOTE SHRIMP

Steps:

• Heat oil in a large skillet over medium-high heat. Add garlic and cook until golden and fragrant, 1 minute. Add achiote, pepper, sugar and salt. Cook, mashing with the back of a wooden spoon, to a thick paste, 2 minutes.
• Pour in lime juice and grapefruit juice, thinning to a sauce.
• Add shrimp. Cook, tossing, until shrimp are cooked through and coated with an orange/red sauce, 4 minutes. Transfer to a shallow bowl and sprinkle with cilantro.
• You can eat these guys as is, over rice or dipped into guacamole (the guac is my favorite way to have these).