Directions:
- Melt the butter in a medium saucepan over moderate heat. Saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achiote paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove from the heat.
- Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days
- To finish, pour the sauce into a large skillet. Bring to a boil over high heat. Stir in the scallops or shrimp, reduce the heat to medium and cook 3 to 5 minutes. Serve over a bed of white rice and garnish with the capers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 592.41 Kcal (2480 kJ) | ||
| Calories from fat | 298.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.14g | 51% | |
|---|---|---|---|
| Cholesterol | 125.46mg | 42% | |
| Sodium | 3160.52mg | 132% | |
| Potassium | 1026.91mg | 22% | |
| Total Carbs | 17.25g | 6% | |
| Sugars | 2.12g | 8% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 55.48g | 111% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.9mg | 16% | |
| Calcium | 96.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 126.78 Kcal (531 kJ) | ||
| Calories from fat | 63.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 51% | |
|---|---|---|---|
| Cholesterol | 26.85mg | 42% | |
| Sodium | 676.38mg | 132% | |
| Potassium | 219.77mg | 22% | |
| Total Carbs | 3.69g | 6% | |
| Sugars | 0.45g | 8% | |
| Dietary Fiber | 0.31g | 6% | |
| Protein | 11.87g | 111% | |
| Vitamin C | 1.1mg | 9% | |
| Iron | 0.6mg | 16% | |
| Calcium | 20.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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