SHRIMP IN ACHIOTE OIL

Shrimp in Achiote Oil image

Yield Makes 4 servings

Number Of Ingredients 13

Achiote oil:
1/4 cup peanut or vegetable oil
2 tablespoons achiote (annatto) seeds
Shrimp:
2 tablespoons unsalted butter
1-2 Thai chiles, with seeds, thinly sliced
4 garlic cloves, finely chopped
2 tablespoons fresh calamansi or lime juice
1 tablespoon reduced-sodium soy sauce
1 1/4 pounds large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
Toasted country-style bread (for serving)

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.