Yucatan Shrimp Recipe - Cooking Index
Yucatan Shrimp Recipe - Cooking Index
Achiote (ah-she-O-tay) is a paste that figures prominently in the cooking of the Yucatan Peninsula, where it is used as a marinade for meats. It comes in a small block that looks like Sculpey clay. I like it because the color is the orangey-red of a dramatic sunset and the flavor has the appealing characteristic of being very subtle yet very persistent and permeating. (It reminds me a little of iodine.) The principal ingredient is annatto seeds, which are used as a dye in butter and cheddar cheese.
Type: Main Course| 1 1/2 lbs | 681g / 24oz | Jumbo shrimp - peeled, deveined |
| 3 1/2 oz | 99g | Achiote paste - ( 1/2 block) |
| 2 tablespoons | 30ml | Orange juice concentrate |
| 1 teaspoon | 5ml | Grated orange zest |
| 2 tablespoons | 30ml | Olive oil |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| Fresh lime wedges - for serving |
Prepare the shrimp and place them in a gallon-size resealable plastic storage bag. Refrigerate.
Combine the remaining ingredients in a small bowl, mashing the achiote with a fork at first to break it up, then whisking it in. Pour over the shrimp and combine well. Let marinate for at least 30 minutes, preferably a couple of hours.
Grill over a very hot grill, 3 to 4 minutes on each side until cooked through. Serve immedately with lime wedges.
This recipe yields 4 servings.
Source:
Atlanta Journal-Constitution, 07-05-2001
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