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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 2 |
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This is hot, as in spicy hot. If you don't like hot then this may not be your cup of tea. I found this in the Chicago Tribune, again, one of my favorite sources of really good recipes, the columnist said it was inspired by a Rick Bayless recipe. I loved it, my husband (not a lover of HOT) only liked it. *Achiote paste can be found in well-stocked grocery stores or in Mexican grocery stores...OR you can make your own, there are a couple of recipes here for it. Ingredients:
2 tablespoons olive oil |
3 garlic cloves, finely chopped |
1 tablespoon achiote paste (*) |
1 teaspoon ground black pepper |
1 teaspoon sugar |
3/4 teaspoon coarse salt |
1 tablespoon lime juice |
1 tablespoon grapefruit juice |
1 lb medium shrimp, deveined and peeled, leave tails on if you like for a nice presentation |
cilantro leaf, chopped |
Directions:
1. Heat oil in a large skillet over medium-high heat. Add garlic and cook until golden and fragrant, 1 minute. Add achiote, pepper, sugar and salt. Cook, mashing with the back of a wooden spoon, to a thick paste, 2 minutes.
2. Pour in lime juice and grapefruit juice, thinning to a sauce.
3. Add shrimp. Cook, tossing, until shrimp are cooked through and coated with an orange/red sauce, 4 minutes. Transfer to a shallow bowl and sprinkle with cilantro.
4. You can eat these guys as is, over rice or dipped into guacamole (the guac is my favorite way to have these).
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