Grilled Shrimp With Achiote

* Exported from MasterCook *

Grilled Shrimp With Achiote

Recipe By : Contemporary Southwest, Cafe Terra Cotta Cookbook, pg. 104
Serving Size : 8 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Achiote Marinade:
1/4 cup achiote paste -- * see note
2 cups orange juice
1 teaspoon garlic -- chopped
1 tablespoon olive oil
1 tablespoon brown sugar
pinch ground cumin
pinch ground coriander
pinch oregano
salt and pepper -- to taste
~~~~~~~~~~~~~
2 1/2 pounds large raw shrimp -- in the shell

*note: available from Mexican specialty products stores or in some grocery
Mexican food sections.

Mix the marinade ingredients together. Add the shrimp and marinate 3 hours to
overnight in the refrigerator.

Remove the shrimp from the marinade and skewer through the shells. Grill
until the meat is opaque and serve over rice.

VARIATIONS: There are both advantages and disadvantages to grilling shrimp in
the shell. The shells help hold in the moisture, but keep some of the grilled
flavor away from the meat. If your shrimp need deveining, you can slit open
the outer curve of each shell to get at the veins and leave the shells
otherwise intact. On the other hand, if you prefer not to have to deal with
the shells at the table, remove all but the last section and the tail shell
before marinating. Be care not to grill peeled shrimp over too hot a fire, or
they will overcook quickly and dry out.

The anchiote marinade in this recipe gives a subtle yin-yang tangy and sweet
flavor to the shrimp. The orange juice provides sweetness and some acidity,
while the achiote gives an earthy, tart flavor to balance. This marinade is
also very good on pork or chicken.

Submitted to Recipelu by Chelle Gardner. Chelle51@aol.com


- - - - - - - - - - - - - - - - - -