Yucatan Style Shrimp Plantain Crispguava Creamannatto Oil Food

ANNATTO OIL

Annatto Oil image

Also called Achiote Oil. Annatto seed (poor man's saffron) is used to color food. It's from South America. The golden-yellow oil is used to fry or marinade vegetables or meat. Which results in a bright orange surface. In Vietnam, batters are often prepared with annatto oil to achieve a more attractive color.

Provided by Rita1652

Categories Vegetable

Time 10m

Yield 1/2 cup

Number Of Ingredients 2

Ingredients

1/2-3/4 cup olive oil
2 tablespoons annatto seeds

Steps:

Heat seeds and oil over medium-high heat for 3 to 5 minutes, until the oil takes on a deep golden color.
Watch for spattering as the oil heats. DO not overheat.
Remove from heat and allow to cool for 4 hours.
Strain and discard seeds and pour into a glass container.
Keeps for up to 1 month in refrigerator, or 4-5 days at room temperature.

YUCATAN SHRIMP

Yucatan Shrimp image

This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by lime, fragrant with cilantro. It is a kind of scampi for the sun-kissed and sun-desirous alike, a vacation on a plate. Add a mojito and a couple of beers. The recipe comes out of southwest Florida, from Doc Ford's Sanibel Rum Bar and Grille, a restaurant that sits off the road that runs slow and sultry along Sanibel Island toward Captiva, past the placid, russet waters of Tarpon Bay. Randy Wayne White, one of the owners, named the place after the fictional protagonist of his mystery novels. The air smells of salt and mangrove there, of tropical rot and fresh-cut grass. He graciously sent along a recipe, which we adapted for use at home, in 2010.

Provided by Sam Sifton

Categories easy, quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)
Kosher salt
freshly ground black pepper to taste
1 pound large, fresh, shell-on shrimp
1 teaspoon jalapeño, seeded and chopped (optional)
2 tablespoons chopped cilantro

Steps:

In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 687 milligrams, Sugar 1 gram, TransFat 0 grams

YUCATAN-STYLE SHRIMP - 3 WW POINTS

Yucatan-Style Shrimp - 3 Ww Points image

Fresh, fresh, fresh!! Feel free to make this dish hotter by adding a seeded and finely chopped jalapeno chile pepper or a generous pinch of cayenne to the marinade in step 2. Enjoy!

Provided by Nif_H

Categories Vegetable

Time 37m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs medium shrimp, unpeeled
2 large plum tomatoes, chopped
1 small red onion, finely chopped
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro or 2 tablespoons fresh parsley, chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
4 romaine lettuce leaves
4 radishes, thinly sliced
lime slice

Steps:

Fill a large pot halfway with water and bring to a boil. Add the shrimp and cook until just opaque in the center, about 2 minutes; drain in a colander. Rinse the shrimp under cold running water; drain. Do not let the shrimp fully cook as the lime juice in the marinade will continue to "cook" it.
Peel and devein the shrimp; transfer to a large bowl. Stir in the tomatoes, onion, lime juice, cilantro or parsley, oil, cumin, salt and pepper. Cover and refrigerate at least 2 hours or up to 6 hours.
Place a romaine leaf on each of 4 plates. Top with onr-fourth of the shrimp mixture and the radishes. Serve with lime slices.

Nutrition Facts : Calories 292.5, Fat 7.5, SaturatedFat 1.2, Cholesterol 345.6, Sodium 488.9, Carbohydrate 7, Fiber 1.4, Sugar 2.1, Protein 47.1

ANNATTO OIL

Annatto Oil image

Make and share this Annatto Oil recipe from Food.com.

Provided by KlynnPadilla

Categories South American

Time 12m

Yield 3/4 c.

Number Of Ingredients 2

Ingredients

3/4 cup olive oil
2 tablespoons annatto seeds (also known as achiote)

Steps:

Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and begins to simmer,about 2 minutes.
Remove from heat and let stand 10 minutes.
Strain through a fine-mesh sieve into bowl; discard seeds.

Nutrition Facts : Calories 1909.4, Fat 216, SaturatedFat 29.8, Sodium 4.3

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Yucatan Style Shrimp Plantain Crispguava Creamannatto Oil Food

ANNATTO OIL

YUCATAN SHRIMP

YUCATAN-STYLE SHRIMP - 3 WW POINTS

Fresh, fresh, fresh!! Feel free to make this dish hotter by adding a seeded and finely chopped jalapeno chile pepper or a generous pinch of cayenne to the marinade in step 2. Enjoy!

ANNATTO OIL

Make and share this Annatto Oil recipe from Food.com.

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