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Author Notes: A Filipino dish with achiote oil bathing the shrimp in an amber hue, and citrus lending a bright, tart note —VeggiesByCandlelight
cup Olive Oil
tablespoons Achiote (Annatto) Seeds
tablespoons Coconut oil
Thai chiles, with seeds, thinly sliced
Garlic cloves, finely chopped
tablespoons Calamansi juice (** or lime juice)
tablespoon Soy Sauce
pounds Large shrimp, peeled, deveined
Scallions, thinly sliced
a few pinches each kosher salt, freshly ground pepper
- 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)
- 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