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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
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The achiote paste would be a killer use for grilled steak, mixed into burgers, stirred into veggies and rice or smeared onto BBQ’d jumbo prawns (mmm, shrimp on the barbie!). The sweet and sour slaw is a refreshing, crunchy and cooling accompaniment, balancing out the entire meal. Ingredients:
sweet and sour slaw |
9 oz bag coleslaw mix |
5 tbsp rice vinegar |
3 tbsp sugar |
1/2 tsp salt |
1/2 tsp mustard seed |
1/4 tsp celery seed |
marinated shrimp |
1 tbsp achiote powder |
1/2 tsp cumin powder |
3/4 tsp black pepper |
pinch chipotle pepper |
pinch allspice |
pinch oregano |
pinch cinnamon |
1/2 tsp onion powder |
1 tsp garlic powder |
1/2 tsp salt |
1 1/2 tbsp white vinegar |
2 tbsp water |
1 clove garlic, pressed |
1/2 tbsp grated orange zest |
1 can (106g) small salad shrimp, drained well, or 3.5 oz cooked small shrimp |
Directions:
1. Sweet and Sour Slaw:
2. Mix rice vinegar, sugar, salt and mustard seed in a small cup.
3. Pour over the slaw mixture and toss well. Let sit 1 hour.
4. Marinated Shrimp and Assembly:
5. In a medium bowl, whisk together achiote powder, cumin, pepper, chipotle, allspice, oregano, cinnamon, onion powder, garlic powder, salt, white vinegar, water, fresh garlic and orange zest.
6. Add shrimp and stir to coat thoroughly.
7. Taste and adjust seasoning, then top slaw mix and serve.
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