Wow! Another dinner post! I guess you can’t fault day trips out of your borough for a lack of inspiration. I actually went down to Kensington a few weeks back with a mission to buy one of the ingredients that came into play with this spicy seafood meal of mine, but believe it or not I came home with it (after searching a few stores) but without a clue why I chose to buy it in the first place! Thankfully, achiote is a fairly common ingredient in the foodie universe, especially with the Mexican and South American crowd, so although I bought the annatto seeds ground to a powder and not make into a paste, a few quick searches and some stitching together of recipes gave me a viable substitute that was perfect for a whole different meal.

I can’t believe how well the spicy paste mixture meshed with the sweet shrimp in this cobbled-together crapshoot of an idea. In all honesty, it would be a killer use for grilled steak, mixed into burgers, stirred into veggies and rice or smeared onto BBQ’d jumbo prawns (mmm, shrimp on the barbie!). I can’t wait to try it out with tofu, too – I’m betting that with a good, couple-days soak in the mixture it would convert any meat freak! The sweet and sour slaw was a refreshing, crunchy and cooling accompaniment, balancing out the entire meal. In short, it was nothing less than a perfect Summer supper.
Now if I could only figure out what I bought the achiote for in the first place!
Achiote Shrimp Slaw
Serves 1
Sweet and Sour Slaw
9 oz bag coleslaw mix
5 tbsp rice vinegar
3 tbsp sugar
½ tsp salt
½ tsp mustard seed
¼ tsp celery seed
Marinated Shrimp
1 tbsp achiote powder
½ tsp cumin powder
¾ tsp black pepper
pinch chipotle pepper
pinch allspice
pinch oregano
pinch cinnamon
½ tsp onion powder
1 tsp garlic powder
½ tsp salt
1 ½ tbsp white vinegar
2 tbsp water
1 clove garlic, pressed
½ tbsp grated orange zest
1 can (106g) small salad shrimp, drained well, OR 3.5 oz cooked small shrimp
Slaw
- Mix rice vinegar, sugar, salt and mustard seed in a small cup.
- Pour over the slaw mixture and toss well. Let sit 1 hour.
Shrimp and Assembly
- In a medium bowl, whisk together achiote powder, cumin, pepper, chipotle, allspice, oregano, cinnamon, onion powder, garlic powder, salt, white vinegar, water, fresh garlic and orange zest.
- Add shrimp and stir to coat thoroughly.
- Taste and adjust seasoning, then top slaw mix and serve.
Amount Per Serving
Calories: 253.1
Total Fat: 0.0 g
Cholesterol: 70.0 mg
Sodium: 492.8 mg
Total Carbs: 43.2 g
Dietary Fiber: 1.1 g
Protein: 20.7 g
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