ACHIOTE SHRIMP NACHOS
Steps:
- Place the shrimp in a large bowl and toss with the achiote paste and salt. Marinate the shrimp for 10 minutes.
- Meanwhile, heat the canola oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
- While the tortillas fry, heat 3 tablespoons canola oil in a large skillet over high heat. Add the shrimp and cook, turning once, until just cooked through, about 4 minutes. Set aside.
- Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Queso generously all over. Top with the shrimp. Sprinkle with avocado, pico de gallo and pickled chiles. Garnish with cilantro.
- Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree.
- Melt the butter in a 3-quart saucepan set over medium heat. Stir in the flour until combined. Cook, stirring, for 2 minutes. Switch to a whisk and slowly whisk in the milk and cream. Whisk in the salt. Switch back to a spoon and cook, stirring, until thickened, about 5 minutes. Stir in the Cheddar and Jack cheeses. Turn the heat off and allow the cheese to melt. Stir until smooth.
PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)
White fish fillets and shrimp are marinated with achiote, orange juice, lemon, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.
Provided by Chef Gaby Cervello
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
- Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
- Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
- Serve fish and shrimp with achiote sauce and top with habanero sauce.
Nutrition Facts : Calories 412.9 calories, Carbohydrate 10.9 g, Cholesterol 210 mg, Fat 24.2 g, Fiber 1 g, Protein 37 g, SaturatedFat 11.2 g, Sodium 757.3 mg, Sugar 6.7 g
ACHIOTE SHRIMP
This is hot, as in spicy hot. If you don't like hot then this may not be your cup of tea. I found this in the Chicago Tribune, again, one of my favorite sources of really good recipes, the columnist said it was inspired by a Rick Bayless recipe. I loved it, my husband (not a lover of HOT) only liked it. *Achiote paste can be found in well-stocked grocery stores or in Mexican grocery stores...OR you can make your own, there are a couple of recipes here for it.
Provided by Hey Jude
Categories Mexican
Time 21m
Yield 2 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 382.7, Fat 17.5, SaturatedFat 2.6, Cholesterol 345.6, Sodium 1210.3, Carbohydrate 7.7, Fiber 0.4, Sugar 3, Protein 46.6
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.
SHRIMP IN ACHIOTE OIL
A Filipino dish with achiote oil bathing the shrimp in an amber hue, and citrus lending a bright, tart note
Provided by VeggiesByCandlelight
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Achiote Oil.
- Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool.
- (** Note: The achiote oil can be made up to 1 week ahead. Cover and chill).
- Shrimp.
- Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions and serve with bread.
Nutrition Facts : Calories 337.1, Fat 26.3, SaturatedFat 8.5, Cholesterol 179.1, Sodium 1095.7, Carbohydrate 5.2, Fiber 0.6, Sugar 1.4, Protein 20.6
ACHIOTE SHRIMP & RICE BUNDLES
This dish in individual parchment pouches can be assembled ahead and steamed just before serving.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook tomatoes and garlic in medium skillet on high heat 10 to 12 min. or until roasted, turning occasionally; peel garlic. Blend tomatoes, garlic, anchos, juice and annatto paste in blender until smooth. Pour into small saucepan; bring to boil. Simmer on medium-low heat 5 min., stirring frequently.
- Combine rice and cheese; spoon onto centers of 8 (15x12-inch) sheets of parchment paper. Top with shrimp, avocado leaves and tomato sauce. Bring corners of each parchment sheet to center to enclose filling; tie closed with butcher's string.
- Pour 3 cups water into 8-qt. stockpot fitted with steamer basket. Line bottom of basket with foil; place bundles in single layer in basket. Cover with damp kitchen towel, then cover pot with lid. Bring water to boil; simmer on medium-high heat 25 min., adding more boiling water to pot as necessary.
Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
ACHIOTE SHRIMP SKILLET
This Yucatan-style shrimp skillet gets its robust regional taste from annatto paste.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 4 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Mix annato paste and dressing. Reserve 2 Tbsp.; pour remaining over shrimp in shallow glass dish. Turn to coat both sides of each shrimp. Refrigerate 30 min. to marinate.
- Heat large skillet on medium-high heat. Add reserved dressing mixture. Drain shrimp; discard marinade. Add shrimp to skillet; cook 1 min. Add remaining ingredients; cook 4 to 5 min. or until vegetables are crisp-tender and shrimp turn pink, stirring frequently.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 230 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
CORN-CRUSTED RED SNAPPER WITH ACHIOTE SHRIMP
Categories Fish Shellfish Roast Sauté Dinner Seafood Snapper Shrimp Corn Summer Jalapeño Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spread 6 cups corn on 2 rimmed baking sheets. Roast until crisp and light brown, stirring occasionally, about 20 minutes. Cool.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add remaining 3 cups corn, green and red jalapeño chilies, and garlic; sauté until corn is crisp-tender, about 2 minutes. Stir in cilantro. Keep warm.
- Sprinkle fish with salt and pepper. Dust with flour to coat. Beat egg whites in shallow bowl until foamy. Dip fish into whites. Press fish into roasted corn to coat on both sides. Heat 2 tablespoons oil in large skillet over medium-high heat. Add fish; sauté until opaque in center, about 2 minutes per side. Divide corn-chili mixture among 4 plates; top with fish.
- Meanwhile, stir remaining 2 tablespoons oil and achiote paste in medium bowl to blend. Add shrimp and toss to coat. Heat heavy medium skillet over medium-high heat. Add shrimp mixture and sauté until shrimp are just opaque in center, about 4 minutes. Season with salt and pepper. Spoon shrimp around fish.
- *A paste made from achiote seeds. Available at Latin American markets.
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