ACHIOTE SHRIMP SKILLET

Achiote Shrimp Skillet image

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

Ingredients

1 Tbsp. annatto paste
1/2 cup KRAFT Zesty Italian Dressing
1 lb. uncooked large shrimp, peeled, deveined
1/3 cup pimento-stuffed green olives, sliced
1 large tomato, seeded, chopped
1 small red onion, sliced, separated into rings
2 serrano chiles, chopped
3 slices OSCAR MAYER Baked Cooked Ham, finely chopped

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