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
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.
SHRIMP IN ACHIOTE OIL
In this Filipino dish, served at Maharlika in New York City achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.
Categories Shellfish Quick & Easy Seafood Shrimp Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- For 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.
- DO AHEAD: Achiote oil can be made 1 week ahead. Cover and chill.
- For 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.
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.
YUCATáN CHICKEN WITH ACHIOTE
Steps:
- Cut the chicken into 1/2-inch-wide strips. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.
- To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.
- Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pickled onions. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.
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
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.
SHRIMP IN ACHIOTE OIL
Yield 4
Number Of Ingredients 13
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. Do Ahead: Achiote oil can be made 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.
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Achiote shrimp skillet recipes are a delicious way to enjoy seafood with a Mexican twist. This dish is bursting with flavor and color, incorporating the rich flavor of achiote paste with juicy shrimp and fresh vegetables like tomato, onion, and bell pepper. Whether you're looking for a quick weeknight meal or a dish to impress dinner guests, achiote shrimp skillet is sure to become a favorite in your recipe rotation. In this article, we'll explore the history of achiote paste, the nutritional benefits of shrimp, and how to make a delicious achiote shrimp skillet without relying on a specific recipe.
The History of Achiote Paste
Achiote paste is a popular ingredient in Mexican and Central American cuisine that has roots dating back to the ancient Mayan and Aztec empires. The paste is made from the seeds of the achiote tree, also known as the lipstick tree due to the bright red pigment that comes from the seeds. The seeds are ground into a fine powder and combined with spices like cumin, coriander, garlic, and vinegar to create a flavorful paste that's often used for marinades, rubs, and sauces. Achiote paste gives dishes a unique tangy flavor with a subtle smokiness that's both savory and sweet.
The Nutritional Benefits of Shrimp
Shrimp are a low-calorie but high-protein source of seafood that are packed with essential vitamins and minerals. A serving of shrimp contains around 20 grams of protein, making them an excellent choice for a post-workout meal or a snack to keep you full between meals. Shrimp also contain omega-3 fatty acids, which are beneficial for heart health, and are a good source of selenium, an antioxidant that helps protect against cell damage. They're also a great source of iodine, a mineral essential for thyroid function.
How to Make Achiote Shrimp Skillet Without a Specific Recipe
Achiote shrimp skillet recipes can be easily adapted to suit your taste preferences and what ingredients you have on hand. Here's a simple method for making a delicious achiote shrimp skillet:
Ingredients
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of achiote paste
- 1 tablespoon of olive oil or butter
- 1 onion, diced
- 1 bell pepper, diced
- 1 tomato, diced
- 2 cloves of garlic, minced
- Salt and pepper to taste
Instructions
- In a small bowl, mix the achiote paste with a splash of water to create a loose paste.
- Heat the olive oil or butter in a large skillet over medium-high heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
- Add the garlic and cook for another 1-2 minutes, stirring constantly to prevent burning.
- Add the diced tomato and a pinch of salt and pepper, and cook until the tomato has broken down and released its juices, about 5-7 minutes.
- Add the achiote paste to the skillet and stir to coat the vegetables. Add the shrimp to the skillet and cook until pink and opaque, about 3-5 minutes.
- Remove the skillet from heat and serve hot with rice, beans, or tortillas.
Conclusion
Achiote shrimp skillet recipes are a delicious and healthy way to enjoy all the flavors of Mexico in one dish. Whether you're a seafood lover or just looking to add some variety to your meal rotation, this recipe is a must-try. The rich flavor of achiote paste combined with the protein and nutrients of shrimp make this dish both satisfying and nutritious. By following this simple method, you can easily make achiote shrimp skillet without relying on a specific recipe. Enjoy!
Valuable Tips When Making Achiote Shrimp Skillet Recipes
Achiote shrimp skillet recipes are not only delicious but also quick and easy to make. They are perfect for busy weekdays and can also be enjoyed as a weekend treat. However, making an achiote shrimp skillet can be challenging, especially if you are new to cooking. Here are some valuable tips that can help you in making an achiote shrimp skillet recipe.
1. Preparing the Shrimp
The first step in making any achiote shrimp skillet recipe is to prepare the shrimp. Depending on the recipe you choose, you may use either raw or cooked shrimp. If you are using raw shrimp, make sure to devein and peel them before cooking. If you are using cooked shrimp, simply thaw them and pat them dry before cooking.
In some recipes, the shrimp may be marinated before cooking. If the recipe calls for marinating the shrimp, make sure to follow the instructions carefully. Overmarinating can result in tough and chewy shrimp.
2. Choosing the Right Pan
When making an achiote shrimp skillet recipe, it is important to choose the right pan. A skillet or frying pan works best for cooking shrimp. A non-stick pan is ideal as it prevents the shrimp from sticking to the bottom of the pan and makes cleaning up easier.
The size of the pan you choose also matters. If you overcrowd the pan, the shrimp may not cook evenly. It is best to use a large skillet, so the shrimp can be spread out in a single layer.
3. Maintaining the Right Temperature
Shrimp cook quickly and overcooking them can make them tough and rubbery. It is important to maintain the right temperature when cooking achiote shrimp skillet recipes. The temperature should be high enough to sear the shrimp, but not so high that they burn.
While cooking the shrimp, make sure to watch them closely. Once they turn pink and slightly opaque, they are ready. Overcooking them can cause them to become dry and tough.
4. Using Fresh Ingredients
The quality of ingredients used in making achiote shrimp skillet recipes can make a big difference in taste. It is important to use fresh ingredients to get the full flavor of the recipe.
When choosing shrimp, make sure to buy fresh, high-quality ones. The same goes for the achiote paste, which can be bought from a Mexican grocery store or online. If fresh achiote paste is not available, you can use a powder form but make sure to reconstitute it before using.
If your recipe calls for vegetables, make sure to use fresh ones. Frozen vegetables can become mushy and watery when cooked, affecting the overall texture and taste of the dish.
5. Adding Flavorful Elements
Achiote shrimp skillet recipes can be enhanced by adding flavorful elements such as spices, herbs, and citrus fruits. The key is to balance the flavors, so the shrimp is the star of the dish.
Some popular spices used in achiote shrimp skillet recipes include cumin, coriander, and smoked paprika. These spices add depth and warmth to the dish. Fresh herbs such as cilantro and parsley can also be added for an extra burst of freshness.
Citrus fruits such as lime, lemon, and orange can add acidity and brightness to the dish. They pair well with shrimp and can be used to marinate the shrimp or as a garnish.
6. Serving Suggestions
Achiote shrimp skillet recipes can be served in a variety of ways. They can be served over rice or pasta, as a taco filling or as a standalone dish. The key is to choose a side that complements the flavors of the shrimp.
If you are serving the shrimp over rice, consider adding some black beans, corn, and avocado to create a Mexican-inspired bowl. If you are serving them as tacos, consider adding a fresh salsa, guacamole, and sour cream to bring out the flavors of the dish.
Conclusion
Making an achiote shrimp skillet recipe is an easy and delicious way to enjoy shrimp. By following these valuable tips, you can ensure that your shrimp are cooked perfectly and that the dish is bursting with flavor. Whether you are a seasoned cook or a beginner, these tips can help you create a dish that is sure to impress.