Yucatan-Style Shrimp/ Plantain Crisp/Guava Cream/Annatto Oil

Manami's Note:

Grilled shrimp which have been marinated in a Yucatan-Style marinade are served on plantain chips with a dollop of Guava Cream and a drizzle of Annatto Oil for a very elegant appetizer. Cooling time in the refrigerator = 30 minutes. McCormick Gourmet web site

• Total Time: 36 mins
• Prep Time: 30 mins
• Cook Time: 6 mins

Ingredients:

Yield: 26 (2 each ...

YUCATAN-STYLE MARINADE

• 1 tablespoon ground annatto seed
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper , coarse grind
• ½ teaspoon cinnamon , Saigon
• ½ teaspoon cumin , ground
• ½ teaspoon oregano , ground Mediterranean
• 1⁄8; teaspoon clove , ground
• ¼ cup orange juice
• ¼ cup fresh lime juice
• 2 tablespoons cider vinegar
• 2 tablespoons vegetable oil
• 2 lbs large shrimp , peeled and deveined
• 52 plantain chips
• oil , for frying

GUAVA CREAM

• ¼ cup guava jelly
• 8 ounces cream cheese
• finely chopped cilantro

ANNATTO OIL

• 1 cup vegetable oil

Directions:

1. FOR THE MARINADE:.
2. Mix all ingredients through vegetable oil, in small bowl.
3. Place shrimp in large resealable plastic bag or glass dish.
4. Add marinade; turn to coat.
5. Refrigerate 30 minutes; remove shrimp from marinade & discard any remaining marinade.
6. Thread shrimp onto metal skewers.
7. Grill over medium-high heat 2 to 3 minutes per side or until shrimp turn pink
8. Remove shrimp from skewers.
9. Arrange plantain chips on serving platter or individual serving plates.
10. Top each plantain chip with a shrimp and a dollop of Guava Cream.
11. Garnish with cilantro.
12. Drizzle Annatto Oil decoratively around plantain chips.
13. GUAVA CREAM:.
14. Microwave 1/4 cup guava jelly on HIGH 20 seconds to soften slightly (do not let boil) & stir jelly until smooth.
15. Cool slightly.
16. Beat 1 package (8 oz.) cream cheese, softened, with jelly until well blended and smooth.
17. ANNATTO OIL:.
18. Heat 1 cup vegetable oil in small saucepan on medium-low heat.
19. Add 1/2 cup annatto seed cook and stir until oil is a red-orange color, about 5 minutes.
20. Cool.
21. Strain oil into glass jar & cover tightly until ready to use. (Unused oil may be stored, tightly capped, in the refrigerator for up to one month.).