A Filipino dish with achiote oil bathing the shrimp in an amber hue, and citrus lending a bright, tart note —VeggiesByCandlelight
Achiote (Annatto) Seeds
Thai chiles, with seeds, thinly sliced
Garlic cloves, finely chopped
Calamansi juice (** or lime juice)
1 1/4 pounds
Large shrimp, peeled, deveined
Scallions, thinly sliced
a few pinches each kosher salt, freshly ground pepper
In This Recipe
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.