ACHIOTE SHRIMP & RICE BUNDLES

Achiote Shrimp & Rice Bundles image

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

Ingredients

2 plum tomatoes
2 cloves garlic, unpeeled
2 ancho chiles, stemmed, seeded, toasted and hydrated
3/4 cup orange juice
2 tsp. annatto paste
4 cups cooked long-grain white rice
1 cup KRAFT Shredded Cheddar Cheese
2 lb. uncooked deveined peeled medium shrimp
8 avocado leaves

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