shrimp in achiote oil
Prawn
Shrimp in Achiote Oil
A Filipino dish with achiote oil bathing the shrimp in an amber hue, and citrus lending a bright, tart note
Ingredients
- 1/3 cup olive oil
- 2 tablespoons achiote (annatto) seeds
- shrimp
- 2 tablespoons coconut oil
- 2 thai chiles, with seeds, thinly sliced
- 4 garlic cloves, finely chopped
- 2 tablespoons calamansi juice (** or lime juice)
- 1 tablespoon soy sauce
- 1 1/4 pounds large shrimp, peeled, deveined
- 2 scallions, thinly sliced
- a few pinches each kosher salt, freshly ground pepper
Directions
- ACHIOTE OIL
- Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool. (** Note: The achiote oil can be made up to 1 week ahead. Cover and chill)
- SHRIMP
- Heat achiote oil and butter in a large skillet over medium heat.
- Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds.
- Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes.
- Top with scallions and serve with bread
