Shrimp In Achiote Recipes

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

Achiote Shrimp image

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

Ingredients

2 tablespoons olive oil
3 garlic cloves, finely chopped
1 tablespoon achiote paste (*)
1 teaspoon ground black pepper
1 teaspoon sugar
3/4 teaspoon coarse salt
1 tablespoon lime juice
1 tablespoon grapefruit juice
1 lb medium shrimp, deveined and peeled, leave tails on if you like for a nice presentation
cilantro leaf, chopped

ACHIOTE SHRIMP NACHOS

Provided by Antonia Lofaso

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 27

Achiote Shrimp Nachos image

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.

Ingredients

16 medium shrimp, peeled, deveined and butterflied
2 tablespoons achiote paste
1 teaspoon kosher salt, or to taste
Canola oil, for deep-frying
16 fresh 3-inch whole corn tortillas
2 cups Black Bean Puree, recipe follows
2 1/2 cups Queso, recipe follows
1 ripe avocado, peeled, pitted and diced
2 cups pico de gallo
3 tablespoons sliced pickled Fresno chiles or other pickled chiles
1/4 cup chopped cilantro
1/4 cup canola oil
1/2 yellow onion, finely diced
1 jalapeno, roughly chopped (leave the seeds in)
1 tablespoon ground coriander
1 teaspoon ground cumin
Two 15 1/2-ounce cans black beans, drained
1 1/2 cups chicken stock
1 cup Mexican crema
Kosher salt
1/2 stick (4 tablespoons) unsalted butter
3 tablespoons all-purpose flour
2 cups milk
2 cups heavy cream
2 teaspoons kosher salt
4 cups shredded sharp Cheddar
4 cups shredded jalapeno Jack cheese

More about "shrimp in achiote recipes"

SHRIMP IN ACHIOTE RECIPE - QUERICAVIDA.COM

Directions. 1. 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. …
From quericavida.com
Cuisine Mexican
Category Entree
Servings 4
Total Time 45 mins

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.

Shrimp In Achiote Recipes

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ACHIOTE SHRIMP NACHOS

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