Prep 15 mins
Cook 6 mins
This is hot, as in spicy hot. If you don't like hot then this may not be your cup of tea. I found this in the Chicago Tribune, again, one of my favorite sources of really good recipes, the columnist said it was inspired by a Rick Bayless recipe. I loved it, my husband (not a lover of HOT) only liked it. *Achiote paste can be found in well-stocked grocery stores or in Mexican grocery stores...OR you can make your own, there are a couple of recipes here for it.
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 1 tablespoon achiote paste (*)
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- 3⁄4 teaspoon coarse salt
- 1 tablespoon lime juice
- 1 tablespoon grapefruit juice
- 1 lb medium shrimp, deveined and peeled, leave tails on if you like for a nice presentation
- cilantro leaf, chopped
- Heat oil in a large skillet over medium-high heat. Add garlic and cook until golden and fragrant, 1 minute. Add achiote, pepper, sugar and salt. Cook, mashing with the back of a wooden spoon, to a thick paste, 2 minutes.
- Pour in lime juice and grapefruit juice, thinning to a sauce.
- Add shrimp. Cook, tossing, until shrimp are cooked through and coated with an orange/red sauce, 4 minutes. Transfer to a shallow bowl and sprinkle with cilantro.
- You can eat these guys as is, over rice or dipped into guacamole (the guac is my favorite way to have these).