How To make Grilled Shrimp with Achiote
Achiote Marinade: 1/4 cup achiote paste
* see note
2 cups orange juice
1 teaspoon garlic :
chopped
1 tablespoon olive oil
1 tablespoon brown sugar
pinch ground cumin pinch ground coriander pinch oregano salt and pepper to taste ~~~~~~~~~~~~~ 2 1/2 pounds large raw shrimp :
in the shell
*note: available from Mexican specialty products stores or in some grocery Mexican food sections.
Mix the marinade ingredients together. Add the shrimp and marinate 3 hours to overnight in the refrigerator.
Remove the shrimp from the marinade and skewer through the shells. Grill until the meat is opaque and serve over rice.
VARIATIONS: There are both advantages and disadvantages to grilling shrimp in the shell. The shells help hold in the moisture, but keep some of the grilled flavor away from the meat. If your shrimp need deveining, you can slit open the outer curve of each shell to get at the veins and leave the shells otherwise intact. On the other hand, if you prefer not to have to deal with the shells at the table, remove all but the last section and the tail shell before marinating. Be care not to grill peeled shrimp over too hot a fire, or they will overcook quickly and dry out.
The anchiote marinade in this recipe gives a subtle yin-yang tangy and sweet flavor to the shrimp. The orange juice provides sweetness and some acidity, while the achiote gives an earthy, tart flavor to balance. This marinade is also very good on pork or chicken.
Submitted to Recipelu by Chelle Gardner. Chelle51@aol.com
How To make Grilled Shrimp with Achiote's Videos
Rick Bayless Tikin Xic: Achiote-Grilled Fish from Yucatán
Tikin Xic is one of the most delicious, rustic fish dishes in Mexico, slathered with tangy achiote marinade and cooked over the coals. Traditionally made with a butterflied fish—a 3-pounder is pretty standard—from local catch, it is the Yucatecan-flavored version of the red-chile pescado a la talla along the Oaxaca and Guerrero coasts and the garlicky pescado zarandeado further up Mexico’s west coast. It’s an easy dish if you use fish fillets and a challenging (but incredibly rewarding) one if you choose to butterfly a whole fish (or find a fishmonger who will do it for you). Many cooks skip the banana leaf, but that’s the way I had it first and I think the leaf adds a beautiful herbal aroma.
If you have a wire grilling basket, you can flip your fish over the fire in the most traditional way. Lacking that, you can set up your grill for indirect cooking and grill-roast the fish.
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Pinchos/Brochetas de Camarones a la Plancha ∘ Grilled Shrimp Skewers ∘ Ep. 142
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Gracias Paula Andrea Marín, por pedirme esta receta!
INGREDIENTES
∘ 20 camarones, desvenados
∘ lavar con agua y limón
∘ 2 dientes ajo, triturados
∘ sal y pimienta al gusto
∘ ½ cda. sofrito
∘ ¼ cdta. cebolla en polvo
∘ el jugo de un limón
∘ aceite de oliva
∘ perjil fresco, cortado fino
∘ sazón para mariscos o con culantro y achiote al gusto
∘ calabacín con la cáscara, enjuagados y cortado en ruedas
Thank you Paula Andrea Marín, for requesting this recipe!
INGREDIENTS
∘ 20 shrimp, deveined
∘ wash with water & lemon
∘ 2 garlic cloves, minced
∘ salt & pepper to taste
∘ ½ tbsp. homemade seasoning
∘ ¼ tsp. onion powder
∘ the juice of one lemon
∘ olive oil
∘ fresh parlsey, cut very fine
∘ seafood & coriander & annatto seasoning, to taste
∘ zucchini & squash, with the skin, rinsed & cut in slices
With love,
Ana
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Lemon Garlic Shrimp Pasta - So Easy You'll Make It All Year Long
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Today we're making lemon garlic shrimp pasta. This is a great summer pasta and one we make quite often during the warmer months. I hope you enjoy this easy shrimp with linguine recipe!
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Spice Up Game Day with Achiote Wings
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