Author Notes
A Filipino dish with achiote oil bathing the shrimp in an amber hue, and citrus lending a bright, tart note —VeggiesByCandlelight
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Ingredients
- ACHIOTE OIL
-
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
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