Shrimp In Achiote Oil Recipes

SHRIMP IN ACHIOTE

Steps:

• Start by preparing the achiote sauce. Place a pot on the stove and add the oil. Let the oil heat and fry the annatto seeds on low to avoid splatter. When oil becomes orange in color, remove from the heat and let cool.
• Strain the oil to remove the seeds and pour in a bowl. Add the seasoning on the list to the oil and stir with a spoon. Add the shrimp to this mixture and cover each shrimp in the sauce.
• Cook the shrimp in a pan for 2 minutes on each side. The shrimp cooks quickly, so be sure to not over-cook them. Roast the orange slices on both sides in the same pan.
• To serve, place a bed of spinach on a dish, add one or two orange slices, the shrimp, then the onion and cilantro.
• Add a bit of vinegar and orange juice as dressing. Serve immediately.

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).

ACHIOTE MARINATED SHRIMP SALAD

Steps:

• For the paste: In a blender or food processor, puree first 9 ingredients and then slowly add the lemon juice and 1/4 cup oil.
• For stock: Heat a heavy bottomed pot, when smoking add shrimp shells and cook, stirring for 6 to 8 minutes or until shells are toasted. Add wine and reduce by half. Add onion, tomato, and water bring just to a boil and then reduce to a simmer. Simmer slowly for 45 minutes and strain.
• Cooking shrimp: Heat 1 tablespoon oil in a skillet. Mix 2 tablespoons achiote paste into hot oil. Add 1/2 of shrimp to hot pan and stir to coat evenly with the paste. Add 1/2 cup shrimp stock and cook for 5 minutes or until the shrimp are no longer translucent. Set aside in a bowl. Repeat process for other half.
• Assembly: Place the mache and frisee divided among 6 plates. In a medium size bowl, toss the shrimp with the orange sections, and scallions. Divide shrimp among plates. Top with scallions and toasted almonds. Shrimp can be served hot or cold.