Recipe from Season 5, Mexico—One Plate at a Time
INGREDIENTS
- 1/2 small package (3 1/2 ounces) prepared achiote paste, such as Yucateco, La Anita or Marin brand)
- 2 garlic cloves, peeled and roughly chopped
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 tablespoon vinegar
- Salt
- 1 1/4 pounds (about 24 pieces) large shrimp, peeled, leaving tail and final segment intact
- For the Onions:
- 1 large red onion, thinly sliced
- 1 small habanero chile, stemmed, seeded and thinly sliced
- 1/4 cup fresh lime juice
- For finishing the dish:
- 3 tablespoons olive or vegetable oil
- Roughly chopped cilantro or parsley, for garnish
INSTRUCTIONS
- Marinate the shrimp. Break the achiote paste into a blender jar and add the garlic, orange and lime juices, vinegar and 1/4 teaspoon salt. Blend until smooth. Pour over the shrimp, cover and refrigerate 30 minutes.
- Prepare the onions. In a small bowl, combine the onion, habanero (or as much of it as you think you’ll like), lime and 1 scant teaspoon salt. Cover and let stand until the shrimp is ready. (If working ahead, the onions may be stored in the refrigerator, covered, for several days.)
- Cook the shrimp. In a very large (12-inch) skillet, heat the oil over medium-high. Using a slotted spoon, scoop the shrimp out of the marinade and into the hot oil, leaving behind as much marinade as possible. Stir-fry until the shrimp is just cooked through, about 3 minutes. Scoop onto a serving plate, pour all of the marinade into the skillet, and stir continuously until the mixture thickens, 2 to 3 minutes. Thin the sauce with a little water until it’s the consistency of a cream sauce. Spoon the sauce over the shrimp. Sprinkle with chopped cilantro or parsley and serve with the pickled onions.
