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Appetizers, Asian/Hawaiin, Fish | |
| Achiote oil:�1/4 cup peanut or vegetable oil �2 tablespoons achiote (annatto) seeds Shrimp:�2 tablespoons unsalted butter �1�2 Thai chiles, with seeds, thinly sliced (or more if you like spice) �4 garlic cloves, finely chopped �2 tablespoons fresh calamansi or lime juice �1 tablespoon reduced-sodium soy sauce �1 1/4 pounds large shrimp, peeled, deveined �Kosher salt, freshly ground pepper �2 scallions, thinly sliced Optional �Toasted country-style bread (for serving) �Rice | |
| For achiote oil:Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool. DO AHEAD: Achiote oil can be made 1 week ahead. Cover and chill. For shrimp:Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions and serve with bread or rice. | |
| This is a Philippine recipe. Can be used as a main or a side. | |
Unrated | |
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